Soft gingerbread cookies with a touch of molasses and the wonderful flavors of ground ginger and cloves covered in a brown sugar molasses icing and gingerbread men sprinkles
Christmas is fast approaching and with it more and more cookies are being baked. I mentioned yesterday I love giving away cookies and other sweet treats to friends and family and the holiday season is the most wonderful excuse to do so.
These gingerbread cookies I’ve made a couple of days ago. It was an overcast day and I knew if I shoot my photos they won’t turn out well. I left them in my office and went on with my day. Was surprised to find them the next day still soft, like the moment I pull them out of the oven, but more flavorful. Letting the cookies rest overnight gave the flavors plenty of time to develop.
I love the combination of the soft hint of brown sugar, the rich flavor and taste of the molasses and just a pinch to the tongue from the ground ginger and cloves.
Soft gingerbread cookies with a touch of molasses and the wonderful flavors of ground ginger and cloves covered in a brown sugar molasses icing
- 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
- 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 325F. Line 2-3 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. With a spatula, scrape the sides of the bowl if needed. Stir in molasses and vanilla; mix well.
- In a separate bowl combine the 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.
Recipe Adapted from Taste of Home Magazine (Holiday Cookies 2012)
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