Can I make these without molasses?

You can replace part of the molasses with additional brown sugar, but you will lose some of the depth and color. For that true ginger cookie flavor, I recommend keeping it in.

Why did my cookies spread too much?

The dough may not have chilled long enough, or the butter was still very warm when you mixed it in. Next time, chill a little longer and make sure the melted butter has cooled slightly.

Do I have to roll the dough in sugar?

Rolling in sugar adds a light crunch and a pretty sparkle. You can skip it, but the texture is so lovely that I always do it.

Can I halve the recipe?

Yes. If you do not need a full batch, you can cut everything in half and bake as written. Keep an eye on the baking time, but it should be the same.

Ginger Cream Cookies • letsflytasty.com

Description

Soft, spiced ginger cookies topped with a fluffy brown sugar buttercream. These Ginger Cream Cookies are cozy, nostalgic, and perfect for holidays, gifting, or a quiet baking day at home.

Ingredients

Units Scale

3/4 cup butter, melted and cooled slightly
1/3 cup packed brown sugar
1/3 cup granulated sugar, plus about 1/3 cup more for rolling
1 large egg
1/3 cup unsulfured molasses
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
2 1/4 cups all-purpose flour (315 g), spooned and leveled
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fine sea salt
1 cup salted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/3 cup brown sugar
2 to 3 tablespoons heavy cream

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Instructions

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add the egg, molasses, and vanilla. Whisk until the mixture turns deep brown and slightly thick.
In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and sea salt.
Stir the dry ingredients into the wet mixture until the flour disappears. The dough should be soft and slightly sticky.
Cover and chill the dough in the fridge for at least 30 minutes, ideally 1 to 2 hours. Let sit at room temp for 30 minutes if chilled longer.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop dough into 1 1/2 tablespoon portions and roll each ball in sugar.
Arrange 2 inches apart on the baking sheet and bake for 8 to 10 minutes until edges are just set and centers look soft and puffy.
Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, beat softened butter until creamy.
Add powdered sugar, brown sugar, and vanilla. Mix on low, then beat until fluffy.
Add heavy cream 1 tablespoon at a time until the frosting is silky and spreadable.
Frost each cooled cookie with a generous spoonful of buttercream in swirls or piped if preferred.
Let the frosting set slightly before serving and enjoying.

Notes

Store frosted cookies in an airtight container at room temp for up to 2 days or refrigerate for up to 4 days. Freeze unfrosted cookies or sugar-rolled dough balls for up to 2 months. Thaw cookies before frosting. Make dough up to 3 days ahead and chill, or prep buttercream a day ahead and bring to room temp before using. Try flavor twists like orange zest or maple syrup for variation.

Nutrition

Serving Size: 1 frosted cookie
Calories: 220
Sugar: 22g
Sodium: 105mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 30mg