I don’t think it gets much better than a gingersnap over the holidays.
This time around, I decided to take the snap out of the cookie and make them soft. If you love ginger and molasses, you will LOVE these cookies. If you love a soft cookie, you will love them even more; and if you love cookies topped with frosting, you will love them even more =). Oh, and if you are like me, and pair them with a delicious brew…well then, you get the point. So anyway, this recipe is super simple. Except for maybe the molasses, you more than likely have most of the ingredients already gracing the shelves of your pantry. It’s the perfect addition to your cookie platter. You will love them. Your kids will love them. Your guests will love them. Just beware, they are kinddddd of addicting. I would highly recommend making at least 2 batches. =)
Recipe Fun Facts:
This recipe is pretty straight forward, so I don’t really have any other additional notes. The only thing I would recommend is to allow enough time for your cookies to cool completely before you frost them. The frosting tends to slide off and make a huge mess. We don’t want that.
Beer Love:So I have already paired with Evil Twin’s Yin, which is an Imperial Stout. Today, I decided to go with their Imperial IPA: Yang. I don’t pair cookies with IPAs often, but these two were just meant to go together. It’s toasty and hoppy, but it’s not so bitter that you have to drink it on it’s own. It has that perfect balance between bitter and sweet, which makes it the perfect pairing for these cookies. If you have yet to try one of these great brews from Evil Twin, I highly recommend that you do.
Have a great day everyone, especially those of who had a snow day today! ;)
For the Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/3 cup molasses
- 1/4 cup granulated sugar
- holiday sprinkles or sugar optional
For the Frosting
- 6 ounces cream cheese softened to room temperature
- 6 tablespoons unsalted butter softened to room temperature
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups confectioner''s sugar
- 1 tablespoon whole milk
- Preheat your oven to 375 degrees F and line 2 large baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, (or a large bowl, if you are using a hand mixer) combine butter and brown sugar. Mix until fluffy, about 1 minute. Add the egg, vanilla extract and molasses and mix again until combined.
- Turn the mixer on low speed and slowly add the flour mixture to the wet mixture. Once all of the flour has been added, turn the mixer on medium until a soft cookie dough forms.
- Pour the granulated sugar into a shallow bowl. Scoop out tablespoons of cookie dough and roll into balls. Take each ball and roll in the sugar. Place the balls on the prepared baking sheets, placing them about 1-2 inches apart.
- Bake for 10-12 minutes or until the cookies are still soft in the center but just starting to brown around the edges. Remove from oven and let cool for 2 minutes then transfer to a wire rack to cool the rest of the way.
- While the cookies are cooling, prepare your frosting. In the bowl of your stand mixer, with paddle attachment fixed, combine the cream cheese and butter. Mix until light and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. Add the confectioner''s sugar in 1/2 cup increments, mixing on low speed until all has been added. Add the milk, if you find that the frosting is too thick.
- Frost the cookies after they have cooled completely and sprinkle with sugar crystals or sprinkles.
- These cookies will keep for about a week in an airtight container.