Ginger Cream Cookies with Maple Icing
These ginger cream cookies are delicious and soft with the classic flavors of ginger and molasses. Perfect for Christmastime, they've become a family tradition in our house.
Servings: 48 cookies
Calories: 61kcal
Cost: varies
Equipment
- Cookie Sheet
- Large Mixing Bowl or stand mixer
- Wooden Spoon or Spatula
- Cookie Scoop optional, but helpful for evenly sized cookies
Ingredients
Ginger Cream Cookies
- 1/3 cup butter softened
- 1/2 cup sugar
- 1 large egg
- 1/2 cup molasses
- 1/2 cup water
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg or freshly grated
- 3/4 teaspoon ground cinnamon
Maple Icing
- 1 cup confectioners sugar (don't have any, make your own)
- 1 Tablespoon maple syrup
- 1 Tablespoon hot water
Instructions
For the Cookies
- Mix butter, sugar, egg, molasses and water together in a large bowl.
- Stir dry ingredients together in a medium bowl and combine with wet ingredients. It will feel like a wet dough.
- Chill dough for at least 15 minutes.
- Preheat oven to 400 degrees.
- Drop by teaspoonfuls on a lightly greased or parchment paper-lined cookie sheet.
- Bake 8 minutes or until hardly no imprint remains when lightly touched.
- While slightly warm frost with maple-flavored icing.
For the Icing
- Blend maple syrup and hot water together.
- Add sugar and stir. Pro Tip: If it's too thick, add more hot water. Too thin, add more sugar.
- Spread on cookies with a spatula or drizzle over the top of the cookies.
Notes
Tips for Making Ginger Cream Cookies
Making these ginger cream cookies is extremely simple. Follow these tips to make sure your cookies come out perfectly light and fluffy each and every time:
- Room Temperature Butter – If you’re like me, you generally forget to take out your butter prior to baking cookies, but it really does help to have it at room temperature. Set it by your woodstove (if you have one) to soften or take a quart-size Mason jar and fill it with super-hot water. Dump the water out and set it over a stick of butter with the wrapper still on. The residual heat from the jar will help soften the butter more quickly. Alternatively, pop it in the microwave for a few seconds at a time until soft.
- Room Temperature Egg – If you can have your egg at room temperature, too, that’s best (but not mandatory). Drop your egg in lukewarm water to bring it to room temperature quickly.
- Chill the Dough – I know it sounds counter-intuitive to use room-temperature ingredients and then chill the dough. Trust me here, follow the process! If you don’t chill the dough, your cookies will likely end up flat, and we’re looking for thicker, softer cookies, not flatter, chewier cookies.
- Ice When Warm – Ice the cookies when they’re still slightly warm. This will help the icing spread out evenly over the cookie, which gives them that classic, smooth top.
- Icing Consistency – When mixing up the icing, be sure to add more hot water or more sugar to obtain the perfect icing consistency. We’re looking for an icing that drizzles off the end of a spoon but is not so thin that it slides off too quickly and doesn’t coat the spoon well.
Nutrition
Serving: 1cookie | Calories: 61kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 49mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 45IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 0.4mg
