These thick, soft cookies will make your house smell wonderful as they bake—they have a crisp edge and slightly chewy interior. If you have a warm spice blend, like pumpkin spice, this is a great place to use it. Feel free to stir in some raisins or chopped nuts, and if you’re a ginger fan, some chopped candied ginger.
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Ingredients
1/2 cup butter, plant butter or shortening
1/2 cup sugar
1/2 cup dark molasses
1 egg
1 tsp vanilla
2 cups all-purpose flour
2 tsp cinnamon (or use pumpkin pie spice in place of all the spices here)
1/2 tsp ground ginger
1/4 tsp allspice and/or cloves
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped candied ginger, raisins and/or nuts (optional)
Drizzle
1 tbsp butter, melted
1 tbsp milk, cream, apple cider or orange juice
1/2 cup icing sugar
Servings1-1/2 dozen
Prep Time
10
Cook Time
15 minutes
Total Time
25 minutes
How To Make It
Preheat the oven to 350˚F
In a large bowl, beat the butter and sugar until pale and fluffy. Beat in the molasses, egg and vanilla
Add the flour, cinnamon, ginger, allspice and/or cloves (or pumpkin spice blend), baking powder, baking soda and salt and stir or beat on low speed just until combined. Stir in any additions you like—candied ginger, raisins, nuts, or nothing at all
Drop the mixture by the large spoonful onto a greased or parchment-lined sheet and bake for 12-15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool. To make the drizzle, stir the melted butter, milk and icing sugar together with a fork or small whisk and drizzle over the cooled cookies
