Ingredients
1/2 cup butter, softened1/3 cup packed dark brown sugar1/3 cup molasses1 large egg2 teaspoons minced fresh gingerroot2 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon ground clovesConfectioners’ sugarFROSTING:1/2 cup butter, softened4 ounces cream cheese, softened1 teaspoon vanilla extract2 cups confectioners’ sugar
Preparation
Cream butter and brown sugar until light and fluffy. Beat in molasses, egg and ginger. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.
Preheat oven to 350°. On a surface dusted with confectioners’ sugar, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 15-18 minutes. Cool completely on pans on wire racks.
For frosting, beat butter, cream cheese and vanilla. Beat in confectioners’ sugar. Spread or pipe frosting over cookies.
