Molasses Creams with Ginger Cream Cheese Frosting
 
 
Molasses Creams consist of soft, thin molasses cookies sandwiched with ginger cream cheese frosting. This recipe was passed down from great-grandma and is on my holiday cookie list every year.
Ingredients
For the cookies:
  • 5 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 cup brown sugar
  • 1 cup shortening
  • 1 cup molasses
  • 2 tablespoons vinegar
  • 2 eggs
For the ginger cream cheese frosting:
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla
  • 4-5 cups powdered sugar
Instructions
  1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or a silpat mat.
  2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and ginger. Set aside.
  3. In the bowl of an electric mixture, cream together the brown sugar and shortening until light and fluffy, 3-5 minutes.
  4. Add the molasses, vinegar, and eggs. Beat until thoroughly combined.
  5. Stir in the dry ingredients until all the flour is incorporated.
  6. Roll out the dough on a well floured surface until it is ¼-inch thick. Use a cookie cutter to stamp out circles.
  7. Place on a cookie sheet and bake for 6-8 minutes (the less you bake them, the softer they will be).
  8. Let cookies cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
  9. To make the frosting: cream together the cream cheese and butter, about 3 minutes. Beat in the vanilla and ginger. Add 3 cups of the powdered sugar and beat until smooth. Add the remaining powdered sugar ½ cup at a time until desired consistency is reached.
  10. Add a dollop of frosting to half of the cookies and top with the other half to make a delicious cookie sandwich.
Recipe by Just J.Faye at https://www.justjfaye.com/2014/12/08/molasses-creams-ginger-cream-cheese-frosting/