Description
Delight in these soft and chewy Ginger Cream Cookies topped with a luscious Brown Sugar Buttercream frosting. Packed with warm spices like ginger, cinnamon, and cloves, these cookies offer a perfect balance of molasses sweetness and buttery richness. The brown sugar buttercream adds a creamy, smooth finish that elevates these treats to a festive favorite ideal for any occasion.
Ingredients
Scale
For the Cookies:
- ¾ cup butter, melted and cooled slightly
- ⅓ cup brown sugar, packed
- ⅓ cup granulated white sugar, plus more for rolling (approximately 1/3 cup more)
- 1 large egg
- ⅓ cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking soda
- 2 ¼ cups all-purpose flour (315 g), spooned and leveled
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon sea salt
For the Brown Sugar Buttercream Frosting:
- 1 cup salted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup brown sugar
- 2-3 tablespoons heavy cream
Instructions
- Prepare the Cookie Dough: Whisk together the melted butter and both sugars in a large mixing bowl until combined. Add the vanilla extract, egg, and molasses, mixing until fully incorporated, creating a smooth wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, cinnamon, ground ginger, ground cloves, and baking soda to evenly distribute the spices and leavening agent.
- Incorporate Dry Ingredients: Slowly stir the dry ingredients into the wet mixture just until combined, ensuring not to overmix. Cover the dough and chill for at least 30 minutes, ideally 1 to 2 hours, or up to 3 days. If refrigerated longer than two hours, allow dough to rest at room temperature for about 30 minutes before shaping.
- Preheat Oven and Shape Cookies: Preheat your oven to 350°F (175°C). Roll the chilled dough into approximately 1 ½ inch balls (using a 1 ½ tablespoon cookie scoop works well) and toss each ball in granulated sugar to coat evenly.
- Bake the Cookies: Place the sugared dough balls about 2 inches apart on parchment-lined baking sheets. Bake for 8 to 10 minutes or until the edges are just barely browned. The cookies may appear underbaked but will set as they cool.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely, preventing sogginess.
- Prepare the Brown Sugar Buttercream: In a medium bowl, cream the salted butter with an electric mixer until smooth and creamy. Add the brown sugar and vanilla extract and beat for 3 to 5 minutes until the mixture is creamy and the sugar dissolves thoroughly.
- Add Powdered Sugar and Cream: Gradually add powdered sugar about 1 cup at a time, beating to incorporate after each addition until you reach your desired frosting thickness. Add heavy cream one tablespoon at a time, mixing until the frosting is smooth and creamy. Adjust cream quantity as needed.
- Frost and Serve: Pipe or spread the brown sugar buttercream onto completely cooled cookies. Decorate with sprinkles if desired or sandwich the cookies together to create ginger cream sandwiches.
- Storage: Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. If refrigerated, bring cookies back to room temperature before serving for optimal softness and chewiness.
Notes
- Nutrition information is estimated for a cookie with heavy piped frosting and may vary based on ingredients.
- Allow dough to chill adequately for better texture and flavor development.
- Do not overbake to maintain soft, chewy centers.
- When storing in the refrigerator, bring cookies back to room temperature before eating to enjoy the best texture.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 210
- Sugar: 20g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
