Iced Ginger Cookies

Step 1

Preheat oven to 375°F. Line a baking sheet with parchment paper or Silpat baking mat.

Step 2

In a large bowl, combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well.

Step 3

Add the melted butter, evaporated milk and molasses. Add the vanilla extract. Mix well.

Step 4

Add the flour 1 cup at a time, stirring constantly until just combined. Add up to ¼ cup additional flour if necessary to prevent sticking. Scoop out spoonfuls of dough and put them about 2”evenly apart on your cookie sheet. Flatten the dough with your fingertips to about ¼” thick. Use a little flour on your hands, if necessary to prevent sticking.

Step 5

Bake for 10 minutes. When done, remove the cookies to a cooling rack to cool completely before frosting. Maple Icing with bacon bits was our favorite.

Step 6

Toppings:

Step 7

Roll the cookie dough in a cinnamon sugar mixture before baking.

Step 8

For the Cream Cheese Frosting: Beat softened butter and the cream cheese until well blended. Add the powdered sugar and vanilla. Beat until creamy.

Step 9

For the Caramel Drizzle: Cook both ingredients in a small saucepan on low heat for 10 minutes, stirring constantly, until the caramels are completely melted and the mixture is blended.

Step 10

Frost cooled cookies with the Cream Cheese frosting and drizzle with the Caramel Drizzle. Add a pinch of sea salt flakes to the top.

Step 11

For the Maple Icing: Cream together the cream cheese and butter. Stir in the powdered sugar and flavorings. Mix well. Frost cooled cookies with the Maple Icing and top with bacon bits.