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
Ingredients
Ginger Cream Cookie
- 1/3 cup butter softened
- 1/2 cup sugar
- 1 whole 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.
