Chewy Iced Molasses Cookies

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/8 tsp Nutmeg, ground
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 2 1/2 tbsp Milk

• Other

  • 1/3 cup Unsulphured (mild-flavor molasses

Found on fromvalerieskitchen.com

Description

Ingredients

• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 cup butter, softened
• 1 cup packed light brown sugar
• 1/3 cup unsulphured (mild-flavor) molasses
• 1 egg
• 1-1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• 2-1/2 to 3 tablespoons milk, as needed

Directions

• In a medium bowl stir together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.
• In a large mixing bowl beat butter and brown sugar on medium speed for about 1 minute until thoroughly combined and creamy. Add molasses. Beat until combined, scraping sides of bowl occasionally. Beat in egg until. Gradually beat in flour mixture just until combined. Cover and chill dough about 1 hour or until easy to handle.
• Preheat oven to 325 degrees F. Line cookie sheet with parchment paper. Roll cookie dough into small 1 balls. Place about 2 inches apart on prepared cookie sheet. Flatten balls slightly with the palm of your hand.
• Bake for 12 to 14 minutes or until edges of cookies are set, being careful not to overbake. Cool on cookie sheets for 10 minutes. Transfer cookies to a wire rack and cool completely before icing.
• Once cooled, spoon some of the icing on top of each cookie and spread out with the back of a spoon. Allow icing to set. Cookies will keep well for several days in an airtight container.
• Adapted from Better Homes & Gardens