Gingerbread Cookies with Lemon Frosting |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 48 |
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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. âAysha Schurman, Ammon, Idaho Ingredients:
1/2 cup butter, softened |
3/4 cup packed brown sugar |
2 eggs |
1/4 cup molasses |
3 cups king arthur unbleached all-purpose flour |
1 tablespoon ground ginger |
2 teaspoons baking soda |
1 teaspoon each ground cardamom, cinnamon and allspice |
1 teaspoon grated lemon peel |
1/2 teaspoon salt |
frosting: |
4 ounces cream cheese, softened |
2-1/2 cups confectioners' sugar |
2 tablespoons lemon juice |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cardamom, cinnamon, allspice, lemon peel and salt; gradually add to creamed mixture and mix well.
2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat cream cheese until fluffy. Add confectionersâ sugar, lemon juice, peel and vanilla; beat until smooth. Frost cookies. Store in an airtight container in the refrigerator. Yield: 4 dozen.
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