We’ve been enjoying Immaculate Baking Co. Gingerbread Spice Cookies a lot recently. Really — a lot. These ready-to-bake cookies are almost too convenient. We pop them in the oven right after dinner and just about the time the kitchen is cleaned up, we have warm cookies for dessert. The all-natural cookie dough keeps in the refrigerator for up to a month, and can be frozen for as long as four months, so it is easy to keep on hand for impromptu deliciousness!
Although these cookies are wonderful in their own right and really don’t need any embellishment, I couldn’t help tinkering with them. I checked out the company’s website for recipe ideas, and loved the Ginger Spice Ice Cream Sandwiches found there. How good would those be with the Cream Cheese Ice Cream I shared in a recipe for Peach Pecan Amaretto Cheesecake Shooters? However, since I needed cookies for Christmas gifts and a dessert buffet, I deferred the ice cream sandwich idea to another day. Buttercream frosting seemed like a good option, and orange flavored buttercream sounded very appealing. This super-easy recipe added a perfect cool creamy balance to the warm tones of the gingerbread spices.
Orange Frosted Gingerbread Spice Cookies
- 1 package Immaculate Baking Co. Gingerbread Spice Cookies
- 3 tablespoons butter, softened
- 1 1/2 cups confectioners sugar
- 1 tablespoon cream*
- 6 drops of orange oil* (or to taste)
Bake cookies according to package directions and allow to cool completely. Combine softened butter, sugar, and orange oil, and blend well. Frost cookies and allow frosting to dry before storing at room temperature in an airtight container.
*I enjoy using essential oils in cooking and baking, but if you don’t have orange oil on hand, substitute 1 tablespoon of orange juice for the cream, and 2 teaspoons grated orange peel for the orange oil.
After taste-testing one of the frosted cookies, I realized it was a good thing I had plans to share them. I think I could have eaten a dozen!
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