FROSTED GINGERBREAD COOKIES
Frosted Gingerbread Cookies are soft, chewy, and so delicious!
Provided by Ashley Manila
Categories Dessert
Time 30m
Number Of Ingredients 19
Steps:
- In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
- Add butter, both sugars, and vanilla to the bowl of a stand mixer fitted with the paddle attachment; beat on medium-speed until light and fluffy; scraping down the sides of the bowl as needed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, continuing to scrape the sides as needed. Add the molasses and beat until combined. Reduce the mixer speed to low and slowly add dry ingredients, beating just until combined. Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least two hours (or up to one day).
- Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper; set aside.
- Roll the dough into 2" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on the center of each cookie. Bake, one sheet at a time, for 9-10 minutes, or until puffed and lightly golden.
- Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with all cookie dough. Once cool, frost with cream cheese frosting, top with sprinkles (if using), and serve.
- In the bowl of a stand-mixer fitted with the paddle attachment beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added, increase speed to medium-high and beat for 1-2 minutes. Add in lemon juice and lemon zest and beat for an additional minute. Once the cookies have completely cooled, spread the frosting over the top of each cookie and decorate with sprinkles, if desired.
FROSTED GINGER COOKIES
My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.
Nutrition Facts :
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 18
Steps:
- 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 : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERBREAD COOKIE FROSTING
This is the recipe my mother uses to frost gingerbread cookies at Christmas.
Provided by Alison Hendon
Categories Desserts Frostings and Icings Cookie Frosting
Yield 4
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g
FROSTED GINGER COOKIES
Make and share this Frosted Ginger Cookies recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes.
- Mix in egg and molasses.
- In a medium bowl, stir together flour, baking soda, and spices.
- Add to butter mixture and blend well.
- Fill a shallow bowl with granulated sugar.
- Break off walnut-size pieces of dough and roll into balls; roll balls in sugar.
- Arrange on greased cookie sheets and bake until golden brown, about 10 minutes.
- Transfer to cooling racks.
- Meanwhile, make glaze: Combine powdered sugar with 1 tablespoons water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
Nutrition Facts : Calories 91.1, Fat 3.6, SaturatedFat 2.2, Cholesterol 13.8, Sodium 93.6, Carbohydrate 14, Fiber 0.2, Sugar 8.8, Protein 0.8
FROSTED GINGERBREAD COOKIES
The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit, by celebrating with these cute and colorful cookies made with my my tried-and-true gingerbread recipe. To save time, you can use premade icing that comes in squeeze tubes. Buy individual colors or tint small batches from a tube of white with a drop of food coloring.
Provided by Jackie Alpers
Categories dessert
Time 8h20m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Line a 9-inch square baking pan with plastic wrap. In a saucepan, melt the butter over low heat. Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly. Remove the saucepan from the heat.
- With an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves. Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes. Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan. Refrigerate overnight or up to 3 days.
- Preheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper. Cut the chilled dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed. (Keep the other dough pieces refrigerated until you're ready to use them.) Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring. The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters. Place the rings about 1 inch apart on the prepared baking sheets. Repeat with the other pieces of dough.
- Bake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger. Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling.
- Squeeze icing onto each cookie, leaving a thin border around it. While the icing is still wet, press the jelly beans into it end to end. The icing will spread to cover the cookie. Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper.
FROSTED MOLASSES GINGER SANDWICH COOKIES
I use a doughnut cutter to make these. They have icing in between.
Provided by RAMB
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
- To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.
Nutrition Facts : Calories 262 calories, Carbohydrate 44.5 g, Cholesterol 7.8 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 242.2 mg, Sugar 25.1 g
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
GINGERBREAD FROSTING FOR COOKIES
This delicious, thick frosting is a perfect topping for snickerdoodles, gingersnaps, or even on a gingerbread house! It makes enough for 12 average size cookies.
Provided by allybaker22
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 5.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 5 g
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FROSTED GINGER COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (29)Total Time 35 minsServings 40Calories 102 per serving
- Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
- In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
- Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
- Meanwhile, make glaze: Combine powdered sugar with 1 tbsp. water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
FROSTED GINGER COOKIES RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (44)Total Time 35 minsEstimated Reading Time 1 minCalories 102 per serving
- Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
- In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
- Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
- Meanwhile, make glaze: Combine powdered sugar with 1 tbsp. water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
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