Frosted Ginger Cookies

Frosted Ginger Cookies is a hor d'oeuvre that serves 36. One serving contains 130 calories, 2g of protein, and 1g of fat. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 192 people found this recipe to be scrumptious and satisfying. A mixture of baking soda, brown sugar, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. If you like this recipe, take a look at these similar recipes: Frosted Ginger Cookies, Frosted Ginger Creams, and Frosted Ginger Cutouts.

Servings: 36

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 HomeOctober/November 1995, p29 Nutritional Facts 2 cookies equals 226 calories, 9 g fat (5 g saturated fat), 34 mg cholesterol, 200 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, cream butter and sugars.

2. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well.

3. Combine dry ingredients; gradually add to creamed mixture.

4. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.

5. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake).

6. Remove to wire racks.

7. For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute.

8. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes.

9. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

Nutrition Information:

covered percent of daily need