Prep 30 mins
Cook 1 hr
I created this recipe on an early fall afternoon after I had looked all over for the perfect spice cookie recipe, and never finding exactly what I wanted. I'm not a fan of nuts in my cookies, but I'm sure it would be fantastic with the chopped walnuts mixed into the dough.
- 1 cup brown sugar
- 1 cup butter flavored shortening
- 2 eggs
- 1⁄4 cup milk
- 1 tablespoon vanilla
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 cup granulated sugar
- 1 (8 ounce) package cream cheese
- 1⁄4 cup buttermilk
- 1 teaspoon lemon juice
- 2 cups powdered sugar
- Preheat oven to 350 degrees.
- Cream brown sugar and shortening together in a large bowl.
- In a small bowl, mix eggs, milk, and vanilla.
- In a medium bowl, mix spices, flour, and baking soda.
- Alternate mixing the dry and the wet ingredients into the sugar and shortening mixture to form a wet dough.
- Refrigerate for approximately 30 minutes.
- Form small teaspoon sized doughballs (about the diameter of a quarter) with your hands and roll around in a bowl of granulated sugar to cover cookie. Place on cookie sheet and bake for 9 minutes.
- While cookies are chilling, cream together all remaining ingredients to make the frosting.
- Once cookies are out of the oven, let cool for 15 minutes. Then put a quarter sized dollop of cream cheese frosting between two like sized cookies to form a sandwich. Once all cookies are sandwiched, drizzle remaining frosting over the top of all cookies.