Ginger Snap Cookies with Lemon Cream Cheese Frosting
Dec 03, 2012, Updated Sep 07, 2021
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Once December 1 arrives, I think it’s safe to start baking cookies. I also think it’s safe to start wearing ugly Christmas sweaters. Every day. Why not?
Christmas sweaters remind me of my elementary school teachers. And ornament earrings. I have a pair, too.
So, did you put up your Christmas Tree, yet? Did you jazz it up with huge ornaments, ribbons, and bows, or did you keep it traditional? I kept it traditional this time. I’m thinking about adding some tinsel to it, too. Bringing back the 80’s.
After I put up the Christmas Tree, I had to start baking some cookies just so I could finally feel like the Holiday Season has begun. It’s 60 degrees out. Not so Christmassy now is it? I know I’ll cry once it drops to 20 degrees, but for now I’m complaining about 60-degree weather in December.
Ginger Snap Cookies are at the top of my list for Holiday Cookies; molasses, cinnamon, ginger… Winter in a bite. You add some frosting on top and I’m in love.
The frosting I used for these was the same frosting I used for the Cinnamon Roll Sugar Cookies. I could not stop spooning it into my mouth. I was double-fisting – cookie in one hand, frosting in the other… life is goooooood.
Just a note: The cookies will soften a bit after adding the frosting. Your grandmother and her Fixodent will thank you.
ENJOY!
Reminder: You have until 11:59 pm CST tonight to enter my giveaway for a Rachael Ray Roaster with Rack.
Cookies Adapted from Joy of Baking
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Ginger Snap Cookies with Lemon Cream Cheese Frosting
Ingredients
Cookies
- 1 1/2 sticks of butter, , room temperature
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1/4 cup molasses
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- Sugar for rolling
Cream Cheese Frosting
- 4 ounces cream cheese, (half package), room temperature
- 1 stick butter
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon lemon extract
Instructions
- In a large mixing bowl cream together the butter and both sugars until light and fluffy.
- Add in the molasses, egg, and vanilla extract; mix until incorporated.
- In a separate bowl whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- Add the flour mixture to the butter mixture and mix until combined.
- Cover and chill the dough in the refrigerator for about 30 minutes.
- Preheat oven to 350.
- Line two baking sheets with parchment paper.
- Place the sugar in a bowl.
- Roll dough into 1-inch balls.
- Roll the balls in the sugar.
- Place the dough balls on baking sheet, about 2 inches apart.
- Flatten each ball with the bottom of a glass.
- Bake cookies for 12 to 15 minutes, or until dry and firm on top.
- Cool on a wire rack.
- Cool completely before frosting.
Frosting
- Place the cream cheese and the butter in a mixing bowl.
- Beat until creamy.
- Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
- Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Ginger snaps are such a great Christmas cookie. I never think to bake them, as, you know, I’m wearing my Christmas sweater and rocking out to Christmas music.. 🙂 Lovely photos! The cookies look delicious!