Ginger-Molasses Cookies with Cream Cheese Icing Recipe from EPCOT International Festival of the Holidays

Disney has offered five of the popular Holiday Cookie Stroll cookie recipes today for National Cookie Day.  Next up we have the Ginger-Molasses Cookies with Cream Cheese Icing Recipe. This one is a new cookie that can be found at the Experimental Prototype Cookies of Tomorrow booth located in CommuniCore Hall at EPCOT.

Ginger-Molasses Cookies with Cream Cheese Icing Recipe

Makes 5 dozen cookies

Ingredients
Ginger-Molasses Cookies
4 1/2 cups all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon sea salt
1 1/2 cups unsalted butter, softened
1 1/2 cup sugar, divided
1 cup packed brown sugar
1/2 cup molasses
2 eggs

Cream Cheese Icing
1 cup unsalted butter, softened
8 ounces cream cheese, softened
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 1/2 cups powdered sugar
festive sprinkles

Instructions

• Combine flour, baking soda, ginger, cinnamon, cloves, and sea salt in a medium mixing bowl; set aside.
• In the bowl of a mixer fitted with a paddle attachment, cream butter, 1 cup sugar, and brown sugar until fluffy. Add molasses and eggs and beat on medium speed for 1 minute, until fully combined.
• Add 1/3 of the flour mixture at a time and beat on low speed until just incorporated.
• Transfer dough to an airtight container and chill in refrigerator at least 2 hours.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside. Place remaining 1/2 cup sugar in a small bowl.
• Roll cookies into 1-inch balls. Roll in sugar and place 12 cookies on each baking sheet.
• Bake for 8-10 minutes, until cookies begin to crack on top. Cool for 5 minutes, then transfer to wire racks. Repeat with remaining dough.
• Cool completely before icing.

Cream Cheese Icing

• In the bowl of an electric mixer fitted with a paddle attachment, cream softened butter and cream cheese until smooth. Add vanilla and almond extract and beat until combined.
• Add powdered sugar and beat on low speed for one minute, until combined. Increase speed to medium and beat for 2 minutes, until fully incorporated.
• Spread icing on top of cooled cookies and decorate with sprinkles. Store in an airtight container.

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