Courtesy Of: Anonymous
Preheat oven to 275°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.
Place dough on a lightly floured surface, and roll dough to 1/4 inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Re-roll scraps once.
Bake, in batches, at 275° for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.
Beat cream cheese and butter with an electric mixer until light and fluffy. Gradually add sugar, and beat well. Stir in zest and juice. Use immediately.
Ingredients
Directions
Preheat oven to 275°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
Stir together flour, ginger, and salt; gradually add to butter mixture, beating at low speed until blended after each addition.
Place dough on a lightly floured surface, and roll dough to 1/4 inch thick. Cut with a 2-inch round cutter. Place 2 inches apart on 2 parchment paper-lined baking sheets (about 12 per sheet). Re-roll scraps once.
Bake, in batches, at 275° for 40 minutes or until lightly browned on bottom. (Refrigerate second batch while baking first batch.) Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
Meanwhile, prepare Lemon-Cream Cheese Frosting. Spread about 1 Tbsp. on each cooled cookie, using a small spatula.
Beat cream cheese and butter with an electric mixer until light and fluffy. Gradually add sugar, and beat well. Stir in zest and juice. Use immediately.