Molasses Creams With Ginger Cream Cheese Frosting

Name: Molasses Creams With Ginger Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 5 cups All-purpose Flour; 1 teaspoon Salt; 1 Tablespoon Baking Soda; 1-1/2 teaspoon Cinnamon; 1 teaspoon Ground Ginger; 1 cup Brown Sugar; 1 cup Shortening; 1 cup Molasses; 2 Tablespoons Vinegar; 2 whole Eggs; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Softened; 1/2 cups Butter, Softened; 1 teaspoon Vanilla; 2 teaspoons Ground Ginger; 4 cups Powdered Sugar, Or More If Needed

Servings: persons

FOR THE COOKIES:
5 cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Baking Soda
1-1/2 teaspoon Cinnamon
1 teaspoon Ground Ginger
1 cup Brown Sugar
1 cup Shortening
1 cup Molasses
2 Tablespoons Vinegar
2 whole Eggs
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Softened
1/2 cups Butter, Softened
1 teaspoon Vanilla
2 teaspoons Ground Ginger
4 cups Powdered Sugar, Or More If Needed

1
For the cookies: Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or a Silpat mat.
2
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and ginger. Set aside.
3
In the bowl of an electric mixture, cream together the brown sugar and shortening until light and fluffy, 3-5 minutes. Add the molasses, vinegar, and eggs. Beat until thoroughly combined. Stir in the dry ingredients until all the flour is incorporated.
4
Roll out the dough on a well floured surface until it is 1/4-inch thick. Use a cookie cutter to stamp out circles.
5
Place them on a cookie sheet leaving an inch or so in between. Bake for 6-8 minutes (the less you bake them, the softer they will be). Remove from oven. Let cookies cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
6
To make the frosting: In the bowl of your stand mixer using paddle attachment, cream together the cream cheese and butter, about 3 minutes. Beat in the vanilla and ground ginger. Add 3 cups of the powdered sugar and beat until smooth. Add the remaining powdered sugar 1/2 cup at a time until desired consistency is reached.
7
Add a dollop of frosting to the bottom of half of the cookies and top with the other half to make a delicious cookie sandwich.

1758

kcal

Calories

Fat

312

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: FOR THE COOKIES:, 5 cups All-purpose Flour, 1 teaspoon Salt, 1 Tablespoon Baking Soda, and more.

Yes, Molasses Creams With Ginger Cream Cheese Frosting falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!