- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1/2 cup molasses
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup buttermilk
- 1/2 cup chopped walnuts
- 1-1/2 cups confectioners' sugar
- 4-1/2 teaspoons butter, softened
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons half-and-half cream
- Walnuts halves, optional
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
- For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired. Yield: 5 dozen.
Reviews forFrosted Gingerbread Nut Cookies
"As a Volunteer Field Editor, one of the duties we have is to test and review recipes. I just finished making these and they were simple to make and turned out very well. We have some men working here today at the house so I took a plate of warm cookies out to them. They weren't long polishing off the plate! I did not put nuts in the cookies because my kids don't like nuts in cookies. They were great without and I'm sure would be just as great with them included. I must have made mine a bit bigger as I only got 31/2 dozen and it says the yield is 5 dozen. I also barely had enough frosting for the 3 1/2 dozen. I had to borrow some from another cookie so I could frost the last one. I wasn't generous with the frosting, so I think had I ended up with more cookies, I would have needed to make more frosting. I wouldn't hesitate to make these again. I think they'd make a great addition to a cookie tray for Christmas!"