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+ servings

Chewy Ginger Cookies with Lemon Cream Cheese Frosting

Servings 18 cookies


Chewy Ginger Cookies

  • ¾ cup butter softened
  • 1 cup granulated sugar
  • 1 large egg, room temp
  • ¼ cup molasses
  • 2 cups flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp allspice

Lemon Cream Cheese Frosting

  • ½ cup cream cheese (room temp)
  • ¼ cup butter (room temp)
  • ½ tbsp lemon juice
  • 1 ¼ cup powdered sugar (see note)


Chewy Ginger Cookies

  1. Preheat the oven to 325F and line two cookies sheets with parchment paper

  2. Beat the butter and sugar till light and fluffy, about 3-5 minutes

  3. Now add in the egg and molasses and beat till combined.

  4. Sift in the flour, baking soda, salt, and spices. 

  5. Mix in on low speed until just incorporated

  6. Shape into tbsp sized balls and place on the prepared baking sheet two inches apart

  7. Bake for 12-15 minutes, cool completely. 

Lemon Cream Cheese Frosting

  1. Beat the cream cheese, butter, and lemon juice until smooth and fluffy - about 2 minutes

  2. Add the powdered sugar (start with half cup), beat until just incorporated and taste for sweetness

  3. Adjust powdered sugar if needed then beat on medium until light and fluffy 3-4 minutes

  4. Place a spoonful in the middle of an upside cookie (i.e. on the flat side) and sandwich together. Repeat until all the cookie sandwiches have been made

Recipe Notes

  • the recipe calls for a stand mixer with a paddle attachment, I used my regular handheld mixer and adjusted times a little.
  • these cookies were made without allspice powder, but I am positive that they would be ever more delicious with it!
  • I also adjusted the icing sugar quantity a little and found I loved it at ¾ cup, but others preferred it a little sweeter. Tweak according to your preferences :)