Iced Ginger Cookies
These easy iced ginger cookies are soft and chewy in texture, with a spicy cinnamon flavor that can be enjoyed anytime of year. You can ice them any way you like, for example with cream cheese frosting and caramel drizzle, or enjoy as they are.
- Serves: 2 persons
- ½cup white sugar
- 1½ teaspoons ground ginger
- 1teaspoon ground cinnamon
- ¾teaspoon baking soda
- ½teaspoon ground nutmeg
- ¼teaspoon salt
- ½cup unsulfured molasses
- ½cup butter, melted
- ¼cup evaporated milk
- ¾teaspoon vanilla extract
- 2¼ cups all-purpose flour, or as needed
- ½(8 ounce) package cream cheese
- ¼cup butter, softened
- 1(16 ounce) package confectioners' sugar
- 1teaspoon vanilla extract
- ½(11 ounce) package individually wrapped caramels, unwrapped
- ¼cup half-and-half
- 1pinch sea salt, or to taste
Step 1Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
Step 2Combine sugar, ginger, cinnamon, baking soda, nutmeg, and salt in a bowl and mix well. Add molasses, melted butter, evaporated milk, and vanilla extract and mix well. Add flour, stirring constantly, 1 cup at a time until just combined. Add up to 1/4 cup of additional flour if dough is too sticky.
Step 3Place spoonfuls of dough 2 inches apart on the prepared baking sheet. Flatten the dough with floured fingertips to about 1/4-inch thickness.
Step 4Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer to a rack and cool completely before frosting, at least 30 minutes.
Step 5Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer until well blended. Add confectioners' sugar and vanilla extract. Beat frosting until creamy.
Step 6Combine caramels and half-and-half in a small saucepan over low heat. Cook, stirring constantly, until caramels are completely melted and the sauce is blended, about 10 minutes.
Step 7Frost cooled cookies with the frosting, drizzle with the caramel sauce, and sprinkle with sea salt.