Wednesday, October 19, 2011

Ginger Cream Cookies

If you love Ginger then these cookies are for you! Great cookie to go with a cup of tea or coffee and really brings out fall.  One of my friends loves ginger cookies, and I had a different one in mind for her, but then I came across this one and it was extremely easy and not time consuming at all (the other one is), so this post is for her.  This is a great one to make on a cold fall day, your house will smell amazing while these are baking. 

finished cookie
So my lesson with these is that you should let it chill in the fridge for the amount it says to.  I don't think they should be as large as mine turned out, but then again I only let it chill in the fridge for an hour and the directions said 3......I was impatient when I made these.  But when I saw how big they turned out, I decided that maybe half a scoop with my cookie scoop would be good and those turned out better.  So if you have a cookie scoop, scoop out half of it for each cookie. 

huge cookies
But other than that, this cookie is quick and easy and tasty.  The simple frosting that goes on top really completes the cookie.  Cuts the ginger so it's not overpowering and balances it out.  Get baking!! This will be enjoyed by all :)

Ginger Cream Cookies
makes about 36 cookies

1/3 cup butter, room temp
1/2 cup sugar
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 egg
1/2 cup maple syrup
1/2 cup water
2 cups all purpose flour
Butter Frosting

  1. In a large mixing bowl beat butter on medium-high speed for 30 seconds.  Add sugar, ginger, baking soda, nutmeg, cinnamon, cloves and salt.  Beat until combined, scraping sides of bowl as needed.  Beat in egg, maple syrup and water until combined.  Beat in flour.  Cover and chill dough for 3 hours (dough will be soft).
  2. Preheat oven to 375 degrees.  Line cookie sheets with parchment paper or Silpats.  Drop dough by rounded teaspoons 2" apart on prepared cookie sheets.  Bake for 8 minutes or until edges are firm.  Transfer cookies to a wire rack and let cool.  Frost cookies; let frosting dry.
Butter Frosting:  In a medium bowl stir together 2 cups confectioners sugar, 2 tbsp melted butter and 4 tsp milk.  If necessary, stir in additional milk to make a smooth, spreadable frosting.

No comments:

Post a Comment