Ginger Snap Cookies With Lemon Cream Cheese Frosting Recipe

Name: Ginger Snap Cookies With Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1-1/2 stick Butter, Softened; 1/2 cups Dark Brown Sugar (packed); 1/2 cups White Sugar, Plus More For Rolling Cookies; 1/4 cups Molasses; 1 whole Egg; 1 teaspoon Pure Vanilla Extract; 2 cups All-purpose Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 teaspoons Ground Cinnamon; 2 teaspoons Ground Ginger; 1/2 teaspoons Ground Cloves; FOR THE FROSTING:; 4 ounces, weight Cream Cheese, Softened; 1 stick Butter, Softened; 1-1/2 cup Powdered Sugar; 1 teaspoon Pure Vanilla Extract; 1/8 teaspoons Lemon Extract

Servings: persons

FOR THE COOKIES:
1-1/2 stick Butter, Softened
1/2 cups Dark Brown Sugar (packed)
1/2 cups White Sugar, Plus More For Rolling Cookies
1/4 cups Molasses
1 whole Egg
1 teaspoon Pure Vanilla Extract
2 cups All-purpose Flour
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
2 teaspoons Ground Cinnamon
2 teaspoons Ground Ginger
1/2 teaspoons Ground Cloves
FOR THE FROSTING:
4 ounces, weight Cream Cheese, Softened
1 stick Butter, Softened
1-1/2 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract
1/8 teaspoons Lemon Extract

1
For the cookies:
2
In a large mixing bowl, cream together the butter and both sugars until light and fluffy. Add in the molasses, egg, and vanilla extract; mix until incorporated.
3
In a separate bowl whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Add the flour mixture to the butter mixture and mix until combined. Cover and chill the dough in the refrigerator for about 30 minutes.
4
Preheat oven to 350u00b0F. Line 2 baking sheets with parchment paper.
5
Place the additional sugar (for rolling cookies) in a bowl. Roll dough into 1-inch balls. Roll the balls in the sugar. Place the dough balls on baking sheet, about 2 inches apart. Flatten each ball with the bottom of a glass.
6
Bake cookies for 12 to 15 minutes, or until dry and firm on top. Cool on a wire rack. Cool completely before frosting.
7
For the frosting:
8
Place the cream cheese and the butter in a mixing bowl. Beat until creamy. Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
9
Pour in the vanilla extract and lemon extract; continue to mix until well incorporated. Frost the cooled cookies.
10
Recipe from cookies from Joy of Baking.

1046

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE COOKIES:, 1-1/2 stick Butter, Softened, 1/2 cups Dark Brown Sugar (packed), 1/2 cups White Sugar, Plus More For Rolling Cookies, and more.

Yes, Ginger Snap Cookies With Lemon Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Snap Cookies With Lemon Cream Cheese Frosting

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