Ginger Snap Cookies with Lemon Cream Cheese Frosting

For the cookies:
In a large mixing bowl, cream together the butter and both sugars until light and fluffy. Add in the molasses, egg, and vanilla extract; mix until incorporated.

In a separate bowl whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Add the flour mixture to the butter mixture and mix until combined. Cover and chill the dough in the refrigerator for about 30 minutes.

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.

Place the additional sugar (for rolling cookies) in a bowl. Roll dough into 1-inch balls. Roll the balls in the sugar. Place the dough balls on baking sheet, about 2 inches apart. Flatten each ball with the bottom of a glass.

Bake cookies for 12 to 15 minutes, or until dry and firm on top. Cool on a wire rack. Cool completely before frosting.

For the frosting:
Place the cream cheese and the butter in a mixing bowl. Beat until creamy. Gradually add in the powdered sugar; beat until smooth, about 4 minutes.

Pour in the vanilla extract and lemon extract; continue to mix until well incorporated. Frost the cooled cookies.

Recipe from cookies from Joy of Baking.