Soft Gingersnaps with White Chocolate Cream Cheese Frosting
Ingredients
The gingersnaps
-
2 ⅓
cups
all-purpose flour
-
1
teaspoon
baking powder
-
¼
teaspoon
salt
-
1
teaspoon
ground ginger
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground cloves
-
⅛
teaspoon
ground nutmeg
-
¾
cup
unsalted butter
-
1
cup
light brown sugar
-
1
large
egg
-
1
teaspoon
vanilla extract
-
¼
cup
molasses
The frosting
-
4
ounces
cream cheese
-
4
tablespoons
unsalted butter
-
3
ounces
white chocolate
-
1
teaspoon
vanilla extract
-
3
cups
powdered sugar
Instructions
- Preheat the oven to 375°F and prepare a baking sheet.
- Mix the dry ingredients in a large bowl.
- Cream the butter and brown sugar, then add the egg and vanilla, followed by the molasses.
- Combine the wet and dry ingredients until a dough forms.
- Shape the dough into tablespoon-sized balls and place them on the baking sheet.
- Bake for 10-12 minutes until set but soft in the center, then cool on a wire rack.
- For the frosting, beat the cream cheese and butter until smooth, then add melted white chocolate and vanilla.
- Gradually mix in powdered sugar until smooth, then frost the cooled cookies.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
150
Total fat
6g
Total carbohydrates
24g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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