Ginger Snap Cookies with Lemon Cream Cheese Frosting
Homemade ginger snap cookies topped with a sweet, lemon cream cheese frosting.
Servings: 48 servings
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
Calories: 66kcal | Carbohydrates: 13g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 6mg | Sodium: 34mg | Potassium: 39mg | Fiber: 0g | Sugar: 9g | Vitamin A: 35IU | Calcium: 10mg | Iron: 0.4mg
