The Holiday Series continues, and if you are squeezing holiday baking into a weekend packed with family gatherings like I am, I have something fun to share with you. Disney recently released one of the signature recipes from the EPCOT Festival of the Holidays, and of course, I had to try it myself before passing it along. Let’s just say these did not last long in my kitchen, and it took serious willpower to save enough for my guests. We are making Disney Parks’ Ginger Molasses Cookies with Cream Cheese Icing, and I am entirely on board with this delicious holiday treat.
Ginger-Molasses Cookies with Cream Cheese Icing Recipe
From Experimental Prototype Cookies of Tomorrow at EPCOT. The recipe makes five dozen cookies
Ingredients
Ginger-Molasses Cookies
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon sea salt
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cup sugar, divided
- 1 cup packed brown sugar
- 1/2 cup molasses2 eggs
Cream Cheese Icing
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups powdered sugar
- festive sprinkles
Instructions
Ginger-Molasses Cookies
- Combine flour, baking soda, ginger, cinnamon, cloves, and sea salt in a medium mixing bowl; set aside.
- In the bowl of a mixer fitted with a paddle attachment, cream butter, 1 cup sugar, and brown sugar until fluffy. Add molasses and eggs and beat on medium speed for 1 minute, until fully combined.
- Add 1/3 of the flour mixture at a time and beat on low speed until just incorporated.
- Transfer dough to an airtight container and chill in refrigerator at least 2 hours.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside. Place remaining 1/2 cup sugar in a small bowl.
- Roll cookies into 1-inch balls. Roll in sugar and place 12 cookies on each baking sheet.
- Bake for 8-10 minutes, until cookies begin to crack on top. Cool for 5 minutes, then transfer to wire racks. Repeat with remaining dough.
- Cool completely before icing.
Cream Cheese Icing
- In the bowl of an electric mixer fitted with a paddle attachment, cream softened butter and cream cheese until smooth. Add vanilla and almond extract and beat until combined.
- Add powdered sugar and beat on low speed for one minute, until combined. Increase speed to medium and beat for 2 minutes, until fully incorporated.
- Spread icing on top of cooled cookies and decorate with sprinkles. Store in airtight container.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
I got a little creative with this one and spaced out each cookie a little further, adding two extra smaller dough balls to turn my cookies into the Mickey Mouse shape. It took a moment but I got a few good ones in the end, and ate the ones that looked misshapen before anyone else saw them. Don’t say I didn’t warn you!
