Iced Ginger Cookies

Name: Iced Ginger Cookies
Ingredients: 1/2 cup white sugar; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 3/4 teaspoon baking soda; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup unsulfured molasses; 1/2 cup butter, melted; 1/4 cup evaporated milk; 3/4 teaspoon vanilla extract; 2 1/4 cups all-purpose flour, or as needed; Cream Cheese Frosting:; 1/2 (8 ounce) package cream cheese; 1/4 cup butter, softened; 1 (16 ounce) package confectioners' sugar; 1 teaspoon vanilla extract; Caramel Drizzle:; 1/2 (11 ounce) package individually wrapped caramels, unwrapped; 1/4 cup half-and-half; 1 pinch sea salt, or to taste

20 ingredients

7 steps

Ingredients

1/2 cup white sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsulfured molasses
1/2 cup butter, melted
1/4 cup evaporated milk
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour, or as needed
Cream Cheese Frosting:
1/2 (8 ounce) package cream cheese
1/4 cup butter, softened
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
Caramel Drizzle:
1/2 (11 ounce) package individually wrapped caramels, unwrapped
1/4 cup half-and-half
1 pinch sea salt, or to taste

Directions

1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a Silpat(R) baking mat.
2

Combine sugar, ginger, cinnamon, baking soda, nutmeg, and salt in a bowl and mix well. Add molasses, melted butter, evaporated milk, and vanilla extract and mix well. Add flour, stirring constantly, 1 cup at a time until just combined. Add up to 1/4 cup of additional flour if dough is too sticky.
3

Place spoonfuls of dough 2 inches apart on the prepared baking sheet. Flatten the dough with floured fingertips to about 1/4-inch thickness.
4

Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer to a rack and cool completely before frosting, at least 30 minutes.
5

Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer until well blended. Add confectioners' sugar and vanilla extract. Beat frosting until creamy.
6

Combine caramels and half-and-half in a small saucepan over low heat. Cook, stirring constantly, until caramels are completely melted and the sauce is blended, about 10 minutes.
7

Frost cooled cookies with the frosting, drizzle with the caramel sauce, and sprinkle with sea salt.