Recipe Adapted from Taste of Home Magazine (Holiday Cookies 2012)
For the Cookies
- 1 1/2 cups butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup molasses
- 2 teaspoon vanilla extract
- 4 1/3 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon ground cloves
For the Icing
- 1/3 cup packed brown sugar
- 1/4 cup milk
- 2 tablespoons butter
- 1 tablespoon molasses
- 1/2 teaspoon ground ginger
- 2–3 cups powdered sugar (depending on how thick you want your icing)
- 1/2 teaspoon vanilla extract
- Heat the oven to 325 degrees F. Line 3 baking sheets with parchment paper. Set aside.
- In a large bowl, with the paddle attachment on cream butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl, with a spatula if needed. Stir in molasses and vanilla; mix well.
- Combine dry ingredients; gradually add to creamed mixture.
- With a medium size ice cream scoop, drop cookie dough balls on the prepared sheets. With your fingers or the back of a spoon, gently press the balls, flattening them.
- Bake the cookies in preheated oven for 12-13 minutes. Leave to cool slightly on the baking sheet before cooling completely on wire racks.
- To make the icing, place the brown sugar, milk, butter and molasses in a small saucepan. Bring to a boil over low heat and stirring continuously cook for 1 more minute.
- Leave the mixture to cool for 2-3 minutes and stir in the powder sugar, ground ginger and vanilla extract. Add more or less powder sugar, depending on how thin or runny you want your icing.
- With a small offset spatula or a spoon, top the cookies with the icing.
- Decorate with sprinkles, optional.