Frosted Ginger Cookies

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 1/3 cup Brown sugar, packed
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 2 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 1 cup Sugar
  • 2 1/2 tsp Vanilla

• Dairy

  • 1 5/8 cups Butter
  • 1/4 cup Milk

Found on tasteofhome.com

Description

Ingredients

• 1-1/2 cups butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1/2 cup molasses
• 2 teaspoon vanilla extract
• 4-1/2 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• FROSTING:
• 1/3 cup packed brown sugar
• 1/4 cup milk
• 2 tablespoons butter
• 2 cups confectioners sugar
• 1/2 teaspoon vanilla extract
• Pinch salt

Directions

• Directions In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners sugar, vanilla and salt; mix well. Frost warm cookies. Yield: about 6 dozen. Originally published as Frosted Ginger Cookies in Taste of Home October/November 1995, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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