Ingredients
The following ingredients have 4 Servings
- 2½ cups all-purpose flour
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ¾ tsp baking soda
- ½ tsp allspice
- ½ tsp salt
- ¼ tsp nutmeg
- 4 oz. unsalted butter, softened
- ½ cup brown sugar
- 1 cup molasses
- 8 oz. unsalted butter (room temperature)
- 1 Tbsp vanilla extract
- 3 Tbsp milk or heavy cream
- 3½-4 cups powdered sugar
Instruction
- Using a medium bowl, add flour, ginger, cinnamon, baking soda, allspice, salt and nutmeg; mix until well combined. Set aside.
- Using a countertop or electric mixer, add butter, brown sugar and molasses. Beat on medium speed for 1-2 minutes, or until well combined. Add half of the flour mixture and mix on low speed until fully combined. Add remaining flour mixture and mix until fully combined.
- Divide dough into two pieces and press into discs. Cover each disc with plastic wrap and refrigerate for at least 30 minutes. (Note: Dough can be refrigerated overnight at this stage.)
- Line two baking sheets with parchment paper; set aside.
- Transfer dough to a well-floured countertop; roll each piece of dough to ¼" thickness. Using a 2” round cookie cutter, cut dough into circles transfer to baking sheets. Carefully re-roll scraps of dough together and continue until all dough has been used. (Tip: Use plenty of flour on the work surface and rolling pin to keep dough from sticking.)
- For half of the cookies, take a smaller round cookie cutter and gently press into the top of the dough. Take care to not press all the way through the dough. (See photo in post for example.) Using a plastic straw, cut four small holes in the middle of each of those cookies. (Note: The other half of the cookies will be the bottoms, so they can remain as plain circles.)
- Refrigerate cookies for at least 60 minutes. (Note: This helps ensure the cookies don’t spread too much while baking.)
- Preheat oven to 375°F.
- Bake cookies for 8-10 minutes, or until lightly browned on the edges; set cookies aside until fully cooled.
