Ingredients

The following ingredients have 17 Servings
  • 1 1/2 stick(s) unsalted butter
  • 1 cup(s) dark brown sugar
  • 1 large egg
  • 1/3 cup(s) molasses
  • 2 tablespoon(s) cream
  • 3/4 teaspoon(s) kosher salt
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) ground ginger
  • 1/2 teaspoon(s) ground nutmeg
  • 1/8 teaspoon(s) ground cloves
  • 1-2 pinch(es) black pepper
  • 3 1/4 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) vanilla
  • FOR THE FROSTING
  • 1 1/2 cup(s) powdered sugar
  • 3 tablespoon(s) cream
  • 1/2 teaspoon(s) vanilla

Instruction

  • Cream butter with the sugar.
  • Add the egg and mix well.
  • Combine the rest of the cookie ingredients in a large bowl.
  • Add dry ingredients to wet and mix well.
  • Form 1 1/2 inch balls.
  • Bake on an ungreased cookie sheet in a 375-degree oven for 10-11 minutes.
  • Cool on rack. Do not stack.
  • When cookies are cool or slightly warm, make the frosting by mixing ingredients well with a big spoon.
  • Use a butter knife to place a dab of icing on the top of each cookie. Let set, uncovered, for several hours for the icing to dry out a bit.
  • Store airtight between layers of waxed paper.
  • Don't worry about how long they will keep... YOU'LL EAT 'EM FIRST.