I made the most delicious Gingerbread Cookies, straight from smittenkitchen, one of my favorite cooking blogs. She calls them “spicy,” but being a true southern girl these cookies are not spicy at all — they are just right.
My cookies did not turn out as beautiful as Deb’s because (1) I only had light brown sugar, so they did not have the deep coloring that dark brown sugar would provide, and (2) I used a large biscuit cutter to make rounds instead of punching out some sort of shape. I also made my cookies a bit too thin for my liking — if I make this recipe again I will be sure not to roll the dough so thin! I always struggle with this — I can never prevent myself from rolling things out too much! I have no self-control with my rolling pin.
Instead of the traditional hard frosting, however, which I don’t really like and clearly do not have the patience for, I added a new twist: Marshmallow Cream Cheese Frosting. This “frosting” is really more of a fruit dip, but is probably one of my most favorite things to eat and can be used for anything — dipping strawberries, covering the crust for a fruit pizza, and now icing cookies!
Marshmallow Cream Cheese Frosting:
1 8 ounce pouch of cream cheese (please get the neufachtel light cream cheese! It totally tastes the same)
1 small container of marshmallow creme
1 shot (1 ounce) of triple sec, or other flavored liquer
To make the frosting/dip, allow the cream cheese to come to room temperature. Combine the cream cheese and marshmallow creme. Add in the shot of triple sec and stir together. Shake cinnamon over the dip until it looks pretty.
Seriously, that is it, and it is SO EASY. Once you make this dip, you will be taking it to baby showers, church parties, work events, everything you can think of.
- For those of you wondering, this is the spread that my classmates and I brought in to my law clinic seminar this morning. Starting at the 12 o’clock spot on the plate you see Bacon Brownies, homemade fried chicken, my cookies with the frosting, and banana bread with chocolate chips.