This is the last of the cookie posts and this is one my daughter loves the most. She loves ginger cookies but frosted ginger cookies are even better.
These are nice and soft and topped with an amazing white chocolate frosting. You can just finish with them there but I added sprinkles to make them look festive for Christmas.
The main this with these cookies is to not over cook them or they will not be soft. So they will still look soft in the middle when you take them out of the oven.
- 2⅓ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- ⅛ tsp ground nutmeg
- ¾ cup butter, at room temperature
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup molasses
- For the frosting:
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 3 oz white chocolate, chopped and melted
- 1 tsp vanilla
- 3 cups powdered sugar
- Preheat oven to 375 degrees.
- In a large, beat the butter and brown sugar until smooth and creamy. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses and mix until combined.
- Add in the the flour, baking powder, salt, and spices. Mix just until combined.
- Shape dough into tablespoon sized balls. Place on cookie sheet, about 2 inches apart.
- Bake at 375 degrees for 10-12 minutes or until cookies are set, but centers are still soft. Let the cookies cool on the baking sheet for two minutes, then transfer a cooling rack and cool completely.
- To make the frosting, add the cream cheese and butter to a bowl and cream together until smooth.
- Add in the melted white chocolate and vanilla extract. Beat until smooth. Then slowly add the powdered sugar beating until smooth. Makes 2 dozen.