Soft Ginger-Pumpkin Cookies with Browned Butter Frosting
Verified by twojocks
|1 cupLight brown sugar; packed|
|3/4 cupButter Flavored Crisco|
|3/4 cupPure Pumpkin Puree; fresh or canned|
|2 1/2 cupsFlour|
|1 tspBaking soda|
|1 tspground ginger|
|1/2 tspVanilla extract|
|1/4 cupcrystallized ginger; finely chopped (optional)|
|1/3 cupbutter; do not use margarine|
|2 cupsPowdered sugar|
|1 tspVanilla extract|
Soft Ginger-Pumpkin Cookies with Browned Butter Frosting Preparation
Preheat oven to 375 degrees.
In a large bowl combine brown sugar, ginger, shortening, pumpkin and egg. Beat with a mixer until well combined. Sift in and mix remaining ingredients to form a soft dough. Refrigerate dough for about 20 minutes until slightly firm. Roll into 1 inch balls, flatten slightly and place about 1 1/2 inches apart on a prepared cookie sheet. Bake for 8 to 12 minutes until lightly browned. Remove from oven and place on cooling rack.
To make the frosting - In a small saucepan heat the butter over medium heat stirring constantly. Cook until butter turns a nice golden brown. (watch carefully! mine took about 5 minutes) Remove from heat and mix in the powdered sugar and vanilla whisking to incorporate thoroughly adding the milk as needed to reach desired consistency. Once cookies are completely cooled spread with frosting.
I used pumpkin spiced soy milk instead of regular milk to thin and add more depth of flavor to the frosting!
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Soft Ginger-Pumpkin Cookies with Browned Butter Frosting Reviews
Made these for thanksgiving . Amazing! Huge hit
1 years, 5 months, 4 weeks, 1 days, 13 hours, 56 minutes ago
Good with or with out the frosting.
1 years, 6 months, 1 weeks, 2 days, 18 hours, 51 minutes ago
There are no tags on this recipe. Log in to add tags.