Frosted Ginger Cookies - Part 2

Soft ginger cookies with that unmistakable molasses tang, baked low so the edges stay tender instead of crisping into snaps. Creaming the butter with both white and brown sugar is what builds the lift here, so take the full few minutes to beat it pale and fluffy before the eggs go in one at a time.

The molasses does the heavy flavor work alongside warm spices in the dry mix, giving these that old-fashioned gingerbread pull without the rolled-out fuss of cut-outs.

Pulling them while they still spring back under a light finger press is the move, they firm up on the rack and stay chewy for days. A simple powdered sugar glaze on top lets the spice shine through instead of masking it.

Chef Tips

• Don’t overbake, the cookies should look slightly underdone in the center when you pull them, they set as they cool
• Chill the dough 30 minutes if your kitchen is warm, it prevents spreading into flat discs
• Room-temperature eggs blend into the creamed butter without deflating it
• Store in an airtight tin with a slice of bread to keep them soft for a week

Variations

• Swap half the butter for browned butter for a toffee-like depth
• Add a pinch of black pepper to the dry mix for gentle heat behind the ginger
• Dip half in dark chocolate instead of frosting for a grown-up finish