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Ginger spiced sugar cookies with frosting | Adored by Alex

Ginger Spiced Sugar Cookies

Prep Time 20 minutes
Cook Time 8 minutes
Course: Dessert

Ingredients
  

For the cookies:
  • 1 cup Unsalted butter room temperature
  • cups Coconut sugar
  • ¾ cup Powdered sugar
  • ¾ cup Safflower oil
  • 2 Eggs, large
  • 4 Tbsp Molasses
  • 1 Tsp Vanilla extract
  • ½ Tsp Powdered ginger
  • ½ Tsp Cinnamon
  • ¼ Tsp Nutmeg
  • 5 cups Unbleached flour
  • ½ Tsp Baking soda
  • ½ Tsp Baking powder
  • 1 Tsp Salt
For the frosting:
  • ½ cup Unsalted butter room temperature
  • ½ cup Cream cheese room temperature (could also use mascarpone cheese)
  • ½ tsp Cinnamon
  • ½ tsp Vanilla extract
  • 3 cups Powdered sugar
  • Milk or cream to thin (eyeball this, based on thickness of frosting as it's mixing)

Method
 

To make the cookies:
  1. Turn on oven and preheat to 350°F
  2. Cream together butter and sugars. One at a time, beat in the eggs individually, and then the oil
  3. Once incorporated, add the molasses, vanilla and spices
  4. In a separate bowl, whisk together flour, baking soda & powder + salt. Slowly add this dry mixture to the wet mixture until fully combined
  5. Once mixture is the texture of dough, spoon out dough with a Tablespoon and form into a round ball. Place about two inches apart on ungreased cookie sheet
  6. Using the bottom of a glass, lightly run a little butter along the bottom and press it into a small ramekin of sugar. Use the bottom of the glass to lightly press down on balls of dough and flatten, creating rough edges
  7. Place the cookies in the oven and bake for 8 minutes (7 minutes if you like your cookies softer). Cookies will not brown and will look soft when finished baking
  8. Transfer cookies to a wire rack
To make the frosting:
  1. Cream together room temperature butter and cream cheese
  2. Add vanilla and cinnamon into the mixture
  3. On low, continue to slowly beat the mixture. As it gets thicker, add a dash of milk to thin out frosting. Beat until frosting is smooth and shiny.