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Gingerbread Cookies with Lemon Frosting Recipe

Gingerbread Cookies with Lemon Frosting Recipe

When I spread these spicy gingerbread rounds with my lemony cream-cheese frosting, I knew I had a hit. Cardamom and allspice add a hint of chai tea flavor. —Aysha Schurman, Ammon, Idaho
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling YIELD:48 servings

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup molasses
  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon each ground cardamom, cinnamon and allspice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 2-1/2 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract

Directions

  • 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cardamom, cinnamon, allspice, lemon peel and salt; gradually add to creamed mixture and mix well.
  • 2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  • 3. In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar, lemon juice, peel and vanilla; beat until smooth. Frost cookies. Store in an airtight container in the refrigerator. Yield: 4 dozen.

Nutritional Facts

1 cookie equals 100 calories, 3 g fat (2 g saturated fat), 16 mg cholesterol, 103 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.