If Christmas had a taste, this cookie would be it! It’s loaded with flavors like molasses, ginger, cinnamon, and cloves.The flavors alone make for a wonderful cookie but take this treat to another level by adding the world’s most perfect glaze. Make room on your holiday cookie list because this cookie will soon be a seasonal staple in your house.
The recipe is sort of a combination of one I made in culinary school and my best friend’s family recipe. This cookie soon became a family favorite and is pretty much my favorite cookie of all time. It has a chewy texture and delivers the perfect balance of spice and sweetness. The thing about this cookie is that it totally sneaks up on you. It’s so delicious by the time you are two bites into your first cookie, you already know you need another! Seriously addictive.
Make batches and batches of this cookie this holiday season! It’s the perfect treat with a cup of tea or coffee. It also makes for a wonderful cookie plate for friends. You will have a hard time parting with this molasses gem but your friends and family will LOVE it! I assemble holiday cookie plates with different treats and then wrap them up in cellophane with a festive bow. Who wouldn’t want to receive such a delicious gift?
Roll dough in small bowl of granulated sugar.
With two fingers, gently press down on dough to make a flat disc.
Use an ice cream scooper so that all the cookies will be the same size.
These cookies should come with a warning: HIGHLY ADDICTIVE.
Enjoy!
- ¾ cup butter, room temperature
- 1 cup brown sugar
- ¼ cup unsulfered molasses
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon cloves
- ½ cup granulated sugar (to roll dough balls in)
- GLAZE
- 1 cup powdered sugar, sifted
- 1-2 Tablespoons water
- Preheat oven to 350 degrees.
- In a medium bowl, mix and sift flour, baking soda, ground ginger, cinnamon, salt, and ground cloves. Set aside.
- In standing mixer, cream butter and sugar until creamy. Add molasses. Add egg and beat well until combined. Gradually add in flour mixture. Don't over mix.
- Cover and chill for at least one hour.
- Scoop 2 tablespoons of dough. With your hands, roll into a ball. Roll in sugar and place on parchment covered half sheet pan. With two fingers, gently press into a flat disc.
- Bake for 10-12 minutes. Move to wire rack to cool.
- While cookies cool, sift powdered sugar into medium bowl and stir in 1 Tablespoon of water. Add more water, a few drops at a time if needed to create a thick glaze that drizzles but is not runny.
- When completely cool, drizzle glaze over top of cookie.