An easy to make delicate cake cookie bursting with ginger flavor with a lemon cream cheese icing.
1/4 C butter soft
1/2 C sugar
1/2 C unsulphered molasses
1/2 t baking soda
1/2 C warm water
2 C all purpose flour
1 t ginger
1/2 t nutmeg
1/2 t cinnamon
1/2 t cloves
1/4 t allspice
1/2 C diced candied ginger with extra 1/8 C for topping
1/4 C whipped cream cheese
1/4 C confectioners sugar
1/2 small lemon juiced
Oven temperature 375º F Baking sheet with parchment paper
In small bowl add flour, salt, and spices mix and set aside.
Dissolve baking soda in warm water and set aside
In medium bowl cream butter and sugar. Add egg and beat. Blend in molasses. Add soda water and mix. Stir in dry ingredients and candied ginger. Chill for 1 hour.
Drop by teaspoonfuls onto prepared baking sheet. Bake for 8-10 minutes. Remove to cooling rack.
In medium bowl beat cream cheese, confectioners sugar, and lemon juice until smooth.
When cookies cool frost and add candied ginger topping.
Do not over bake.
I cheated using the whipped cream cheese but it worked.
They are good rolled in sifted confectioners sugar or plain also.
These are so good with a cup of tea.