Did you know it’s National Cookie Day today? I couldn’t think of a better cookie recipe to share than Frosted Ginger Cookies. Like my oatmeal cookies, this is one of my “go to” cookies, but primarily for fall and the holidays.
These cookies are addictive. And anybody who worked with me knows what I’m talking about, right? I used to take these cookies on food days every Christmas.
What makes them so good? Definitely the spices – lots of them. And probably the molasses. But the simple frosting puts them over the top. They’re super simple to make and your kitchen (and maybe the whole house) will smell SO good when they’re baking. Yum!!
This time of year, it’s easy to make sugar cookies and anything chocolate, right? That was always my inclination. Until I found this recipe. I’m not kidding when I say they’re addictive. I have some right now in my kitchen and I have to stop myself from eating all of them.
If you only try one new cookie recipe this year, this should be the one.
Frosted Ginger Cookies
These cookies have a soft texture and bright spice flavor. You can’t eat just one!!
- 1 c. granulated sugar (plus more for rolling the cookies)
- 3/4 c. butter at room temperature
- 1 large egg
- 3 T. molasses
- 2 c. flour
- 1 t. baking soda
- 1 1/2 t. ground ginger
- 1 t. cinnamon
- 1/2 t. salt
- 1/2 t. ground cloves
- 1/2 t. ground nutmeg
- 1 c. powdered sugar
- 1 t. lemon juice
Preheat oven to 350.
In a large bowl, cream 1 cup of the granulated sugar with the butter until light and fluffy, about 3 minutes.
Mix in eggs and molasses.
In a medium bowl, stir together the flour, baking soda and spices.
Add the flour mixture to the butter mixture and blend well.
Fill a shallow bowl with granulated sugar.
Break off walnut-size pieces of dough and roll into balls, then roll the balls in the sugar.
Arrange on greased cookie sheets and bake until golden brown, about 10 minutes.
Transfer to cooling racks (or paper towels).
To make the glaze, combine powdered sugar with 1 T. water and stir until smooth, then stir in the lemon juice.
Drizzle the glaze over the cookies. (I usually spread it over the cookies to get more coverage.)