Frost with Molasses Cream Cheese Frosting (below) and garnish with 20 crushed Ginger Snap cookies. Those fancy gingerbread houses, men, stars, and candy cane shapes are fun but I can probably make and eat a whole batch of these drop cookies in the time it takes you get your gingerbread house components into the oven. Whisk flour, baking soda, cinnamon, ginger, baking powder and salt in another bowl. I’m just not a fan of gingerbread with chocolate but creamy tangy cream cheese adds a nice acidity and contrast to the spicy rich molasses flavor. Here’s an overview of the process: Make the cookie dough: Make the cookie dough as you normally do (wet ingredients in one bowl, dry in another, combine the two, etc.). Preheat the oven to 350 degrees F (175 degrees C). Gently fold in flour mixture until just combined. Beat 1 cup sugar, butter, and ginger in a large bowl with an electric mixer until light and fluffy. I substituted butter for shortening, added seasoning and spice to make them more of a ginger cookie, and used a cream cheese icing instead of the suggested chocolate frosting in the book. Combine flour, baking soda, and salt in a large bowl. Thank you for continuing to support the brands that make My Baking Addiction possible. This post is sponsored by Challenge Butter. I made quite a few modifications to this recipe, originally titled Soft Molasses Drop Cookies. Jump to Recipe Chewy gingersnaps are topped with a simple buttercream frosting for wonderfully seasonal Frosted Ginger Cookies These are so good, you may want to eat them all year ‘round. Since Christmas (or any holiday really) was not celebrated in the Peck household, her festive recipes are few and far between (as I mentioned in the Edible Manhattan article I wrote last December on her Linzer Torte). Although he was fond of my grandmother’s work, I have to believe that she may have learned more from him about holiday baking than he did from her. These old-fashioned holiday recipes are hard to resist and unlike my grandmother’s books, Craig Claiborne has many. I know, 2 recipes in a row from the NYT cookbook, I’m out of control. This gem of a recipe was tucked away in “The New York Times Cookbook,” by Craig Claiborne. How can you make gingerbread less of an event but still have that great nostalgic spiced molasses cookie taste? Soft gingerbread drop cookies with cream cheese icing, of course. The idea of mixing, chilling, rolling, cutting, baking, and finally decorating gingerbread cookies may seem overwhelming. Most of us think of gingerbread as cut out shapes or decorated houses.
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