Double Frosted Ginger Cookies with Lemon Buttercream & Cream Cheese Frosting

I love combining flavors to achieve an amazing taste sensation.  The combined flavors of a ginger molasses spice cookie with fresh lemon buttercream and creamy cream cheese frostings are really quite something.  One bite and it’s a party in your mouth!

Ginger Cookies:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses
1 egg
1 tsp vanilla
3½ cups flour
1½ tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup milk

Preheat oven to 400°.  Cream butter and sugar with electric mixer.  Add molasses, egg, and vanilla.  Stir together flour, ginger, cinnamon, cloves, baking powder, baking soda, and salt.  Add dry ingredients to creamed mixture alternately with milk.

Roll out cookie dough, 1/4″ thick, on lightly floured surface.  Cut into rounds (I use a plastic drinking cup 3¾″ in diameter, when baked cookies are 4″ in diameter) and place on Silpat lined perforated sheet or lightly non-stick sprayed baking sheet.

Bake for 5-6 minutes, (I bake them exactly 5 minutes).  DO NOT OVERBAKE.  Cool completely before frosting.  Makes 22-4″ cookies.

Lemon Buttercream Frosting:
1/2 cup butter, softened
1/3 cup shortening
1 tsp vanilla
2½ cups powdered sugar
zest of 1 lemon
lemon juice to make desired consistency
yellow food coloring

Whip butter, shortening, vanilla, powdered sugar, and lemon zest.  Add lemon juice until frosting reaches desired frosting consistency.  Add yellow food coloring to make deep yellow color.  Spread over cooled cookies.  Let cookies sit and frosting set up a bit while making cream cheese frosting.

Cream Cheese Frosting:
4 oz cream cheese, softened
2 Tbl butter, softened
1 tsp vanilla
2 cups powdered sugar
milk if needed to change consistency
sprinkles

Beat cream cheese, butter and vanilla with mixer until well blended.  Add powdered sugar gradually, beating until well blended, add milk only if needed for thinner consistency to spread over lemon frosting.  Carefully spread cream cheese frosting over lemon frosting and add sprinkles.

Note:  Always refrigerate any cake, cupcakes, or cookies that have cream cheese frosting.  Take out of the refrigerator a short time before serving to lose their chill.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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