Ingredients for Ginger Creams
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How to Make Ginger Creams
- **Make the Cookies:** Preheat oven to 400°F (200°C). In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 1 cup molasses.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are set and the centers are still slightly soft.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **Make the Frosting:** In a medium bowl, cream together 1/2 cup (1 stick) unsalted butter and 3 cups powdered sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract.
- Gradually add 2-4 tablespoons of milk, beating until frosting reaches desired consistency.
- Once cookies are completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
2192g
Fat
295g
Carbs
260g
