Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk or cream
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In another bowl, beat softened butter and brown sugar until light and fluffy.
- Add in the egg, molasses, and vanilla extract; mix until fully combined.
- Gradually add the dry mixture to the wet, stirring gently until just combined.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Scoop tablespoon-sized portions and roll into balls, placing on baking sheets 2 inches apart.
- Bake for about 10-12 minutes until golden brown and edges are set.
- Cool on the baking sheet for 5 minutes before transferring to wire racks.
- Prepare the icing by mixing powdered sugar with milk/cream and drizzle over the cooled cookies.
- Enjoy your cookies with family or save them for yourself!
Notes
For a vegan version, substitute egg with a flaxseed egg and butter with coconut oil. These cookies freeze well and can last up to 3 months in the freezer.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian