As the cookie baking season is well underway, I thought it would be appropriate to write about one of my favorites: the ginger cookie. Although I typically favor crunchy ginger cookies–the kind you can soften in a tall glass of milk–these are soft little cookie pillows, with a crunchy coating of turbinado sugar. Add in a refreshingly lemon-filled frosting, and you have a cookie that is more than worthy for the holiday cookie tray.
Ginger Cookies with Lemon Frosting (Cookies adapted from Eat Make Read) I prefer to make these cookies bite-sized, especially if they are on the holiday cookie tray. However, the dough can also be dropped by the tablespoon, in which case you will get approximately 12 sandwiches. Otherwise, the recipe makes about 30 bite-sized sandwiches – 2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon salt 3/4 cup cold butter, cut into 1/4 inch cubes 1 cup sugar 1 egg 1/4 cup molasses 1/3 cup turbinado sugar (optional) – 1 stick (4 oz) butter, room temperature 2 cups confectioner’s sugar zest of 1 lemon 2 teaspoons vanilla extract 1 1/2 tablespoons milk – To Make the Cookies: Whisk the flour, baking powder, cinnamon, ginger and salt together in a large bowl. Cut in the butter. In a separate bowl, whisk together the sugar, egg and molasses. Add the sugar mixture to the dry ingredients and mix until combined. Refrigerate for at least 1 hour. – In the meantime, make the frosting. In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar. Add the lemon zest, vanilla extract and milk. If the frosting seems to stiff, add more milk, 1/2 teaspoon at a time. Beat the frosting on medium speed for 5 minutes. Cover and refrigerate until ready to use. – Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Put the turbinado sugar in a small bowl, if using. Roll the cookie dough into teaspoon sized balls, roll in the sugar, and place on the baking sheet. Once the baking sheet is full, slightly flatten the balls with your fingers. Bake for 7-8 minutes. Allow the cookies to cool completely before sandwiching two cookies together with the lemon frosting. Refrigerate until ready to serve. – Enjoy.