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Ginger Cream Cookies with Brown Sugar Buttercream Recipe

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These Ginger Cream Cookies are soft, chewy, and bursting with warm spices, perfect for the holiday season or any cozy occasion. The dough is quick to prepare without an electric mixer and features a rich molasses flavor. Topped with a luscious brown sugar buttercream that complements the spicy notes beautifully, these cookies are a delightful treat for both kids and adults.

Ingredients

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 ⅓ 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 grams), spooned and leveled
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons 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

  1. Prepare the Cookie Dough: In a large mixing bowl, whisk together the melted butter and both the brown and granulated sugars until well combined. Add the vanilla extract, egg, and molasses, stirring until the mixture is fully incorporated.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, cinnamon, ground ginger, ground cloves, and baking soda until evenly distributed. Slowly add the dry ingredients to the wet ingredients, stirring gently just until combined. Do not overmix.
  3. Chill the Dough: Cover the dough and chill it for at least 30 minutes, ideally 1 to 2 hours, and up to 3 days. If chilling more than two hours, let the dough sit at room temperature for about 30 minutes before shaping.
  4. Preheat the Oven and Shape Cookies: Preheat the oven to 350°F (175°C). Roll the dough into 1 ½-inch balls (or use a 1 ½ tablespoon cookie scoop) and roll each ball in granulated sugar to coat. Place the cookies about 2 inches apart on parchment-lined baking sheets.
  5. Bake the Cookies: Bake for 8-10 minutes until the edges are just barely browned. The cookies may appear slightly underbaked, but remove them just before you think they are fully done to maintain softness.
  6. Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
  7. Make the Brown Sugar Buttercream: In a medium bowl, use an electric mixer to cream the butter until smooth and creamy. Add the brown sugar and vanilla extract, then beat for 3-5 minutes until the mixture is creamy and the brown sugar is mostly dissolved.
  8. Add Powdered Sugar and Cream: Gradually add the powdered sugar, about one cup at a time, beating well after each addition until the frosting reaches your desired thickness. Add heavy cream one tablespoon at a time, mixing until the buttercream is smooth and spreadable.
  9. Frost and Serve: Pipe or spread the brown sugar buttercream onto completely cooled cookies. Decorate with sprinkles if desired. For a fun twist, sandwich the frosting between two cookies to make ginger cream pies.
  10. Storage: Store frosted cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for about 1 week. Allow refrigerated cookies to come to room temperature before serving for the best texture.

Notes

  • Store baked, frosted cookies in an airtight container at room temperature for 2-3 days or up to 1 week in the refrigerator.
  • Unfrosted cookies keep well for about 5 days at room temperature and can be frozen for up to 3 months.
  • Chilling the cookie dough is essential for easy rolling and improved texture; if dough remains sticky, chill longer or add a bit more flour.
  • For a stronger molasses flavor, use dark brown sugar instead of light brown sugar.
  • You may omit rolling the dough in sugar for a softer cookie exterior or use raw sugar for a crunchy texture.

Find it online: https://marthatasty.com/ginger-cream-cookies-with-brown-sugar-buttercream-recipe/