Best Frosted Ginger Cookies Recipes

FROSTED GINGER COOKIES

Steps:

• 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.

FROSTED MOLASSES GINGER SANDWICH COOKIES

Steps:

• In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
• To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.

LEMON-FROSTED GINGER COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, honey, flour and egg until dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In small bowl, mix cream cheese, powdered sugar and lemon peel. Frost cookies.

FROSTED GINGER COOKIES

Steps:

• Preheat oven to 350. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses and blend well.
• In medium bowl, stir together flour, baking soda, salt and spices. Add butter to mixture and blend well.
• Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
• Meanwhile, make glaze: Combine powdered sugar with 1 tbsp water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies and cool until glaze hardens.

FROSTED GINGER ROUNDS..ORIGINALLY CALLED SALLY ANN COOKIES

Steps:

• In large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well.
• Cover with plastic wrap and refrigerate at least 2 hours for easier handling.
• Heat oven to 350*.On well-floured surface, roll dough to 3/4" thickness. cut with floured 2 1/2" round cookie cutter.
• Place 1" apart on ungreased cookie sheet. Bake at 350* for 6-9 minutes or until set. Cool 1 minute on sheet and remove to wire rack to cool completely.at least 10 minutes.
• In a 2 quart pan, combine water and gelatin. let stand at least 5 minutes. Stir in sugar, bring to a full rolling boil.
• Reduce heat to medium; simmer 10 minutes, without stirring. Temperature should read 220* on candy thermometer.
• Remove from heat. Add powdered sugar, beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
• Spread frosting on underside of each cookie to within 1/2" of edge. If desired, decorate each cookie.
• Let stand until frosting is set before storing.
• These sure bring back memories.
• IMPORTANT.GELATIN MUST BE SOAKED 5 MINUTES IN A COOL LIQUID BEFORE IT IS HEATED. WHILE IT SOAKS, THE GELATIN SOFTENS AND SWELLS, MAKING IT WASY TO DISSOLVE COMPLETELY WHEN IT'S HEATED.

FROSTED GINGER COOKIES

Steps:

• 1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool. 2. Combine flour, baking powder, and salt; set aside. 3. Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans. 4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets. 5. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.