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• Total Time 33 min
• Yield 24 Servings
• Level Medium

These soft gingerbread cookies with creamy orange icing are not like the classic gingerbread cookies recipes because you don't have to roll and chill the dough. Instead, these are drop cookies (shown here before icing) which means they're much easier and faster.
hide‹These soft gingerbread cookies with creamy orange icing are not like the classic gingerbread cookies recipes because you don't have to roll and chill the dough. Instead, these are drop cookies (shown here be...
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Ingredients

• 2 cups all purpose flour
• 1/4 cup white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground ginger
• 1/2 cup butter, softened
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1/2 cup extra firm silken light tofu
• 1/4 cup powdered sugar
• 2 tablespoons frozen orange juice concentrate

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Directions

1. 1. Preheat oven to 350 degrees F.
2. 2. Spray a cookie sheet with nonstick spray or line it with parchment paper.
3. 3. Whisk together flours, baking soda, pumpkin pie spice and ginger in a small bowl.
4. 4. In a large bowl, beat the butter and brown sugar together until creamy. Beat in the molasses, egg and vanilla.
5. 5. Gradually beat in half of the flour mixture, then half of the milk, then the rest of the flour mixture and the rest of the milk.
6. 6. Drop by rounded tablespoonsful onto prepared cookie sheet about 2 inches apart.
7. 7. Bake 12 to 15 minutes or until golden brown on the bottom. Let cool completely before frosting.
8. 8. Prepare icing by whisking the tofu, sugar and orange juice concentrate together until thick and creamy.
9. 9. Spoon into a small ziploc bag. Cut 1/4 of an inch off one bottom corner of the bag and pipe the icing over the cookies.