Save on Pinterest

Gingerbread Cookies with Lemon Frosting

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
  • Makes
    about 4 dozen

Ingredients

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

Directions

  • Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk the next 8 ingredients; gradually beat into creamed mixture.
  • Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until tops are cracked, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely.
  • For frosting, beat cream cheese until fluffy. Add remaining ingredients; beat until smooth. Frost cookies. Refrigerate in an airtight container.
Nutrition Facts
1 cookie with 1 teaspoon frosting: 100 calories, 3g fat (2g saturated fat), 15mg cholesterol, 105mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video