Newborn Ginger Babies Ii Orange Cream Frosting
Delight your taste buds with these tender, spiced Newborn Ginger Babies II topped with a luscious orange cream frosting! These soft and chewy ginger cookies are infused with warm notes of ground ginger, cinnamon, and cloves, creating the perfect base for the star of the show: a velvety cream cheese frosting infused with fresh orange juice and zest. Rolled in sugar for a delicate, crackled exterior and finished with a zesty citrus flair, these cookies strike the ideal balance between cozy and refreshing. Ready in just 30 minutes, they’re perfect for holiday gatherings, afternoon tea, or anytime you’re craving a sweet treat with a sophisticated twist. Don't forget to share these irresistible orange-frosted ginger cookies with friends and family!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 2 teaspoons baking soda
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cup dark molasses
- 1 unit large egg
- 0.25 cup packed brown sugar
- 1.5 cups powdered sugar
- 4 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened (for frosting)
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, and baking soda. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the molasses, egg, and brown sugar to the butter mixture and beat until combined.
Gradually mix in the dry ingredients, beating just until a soft dough forms. Do not overmix.
Place the extra granulated sugar for rolling into a small bowl. Scoop tablespoon-sized portions of dough, roll into balls, and then roll each ball in the sugar to coat.
Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and leave the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, prepare the orange cream frosting. In a medium bowl, beat the powdered sugar, softened cream cheese, and softened butter together until smooth and creamy.
Add the fresh orange juice and orange zest to the frosting. Beat until fully incorporated and fluffy.
Once the cookies are fully cooled, spread a thin layer of the orange cream frosting on top of each cookie.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 147.5 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 776.6 g | 282% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 536.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 448 mg | 34% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
