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Frosted Gingerbread Nut Cookies

I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. —Karyn Rogers, Hemet, California
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen

Ingredients

  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 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
  • FROSTING:
  • 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

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 until edges are firm, 10-12 minutes. 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.
Nutrition Facts
1 cookie: 74 calories, 3g fat (1g saturated fat), 8mg cholesterol, 62mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.
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