21 Days of Cookies: Day 13
I love a good spice cookie at Christmas time. This cookie is thin and exceptionally soft. But what really sets it off is the cooked brown sugar frosting. They come out of the oven uniform but very plain. My daughter the frosting hater would have been content to eat every last one of these as-is.
But to me, there’s practically no cookie that can’t be improved with some frosting. And this quick cooked brown sugar frosting pairs well with so many different kinds of cookies! Keep this recipe handy! I love that there is no need to get out the mixer for this one.
Frosted Ginger Molasses Cookies
A thin, soft cookie loaded with warm spice flavors and topped with a rich brown sugar frosting.
Servings: 72 cookies
Ingredients
- 1½ cups butter lightly salted, room temperature
- 1 cup granulated white sugar
- 1 cup light brown sugar packed
- ½ cup molasses
- 2 eggs room temperature
- 2 tsp pure vanilla extract
- 4½ cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
Cooked Brown Sugar Frosting
- ⅓ cup light brown sugar packed
- ¼ cup milk whole or 2% is fine
- 2 tbsp butter lightly salted
- 2 cups powdered sugar
- ½ tsp pure vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 325
- Cream together butter and sugars until mixture looks shaggy.
- Add the eggs one at a time, beating well after each addition.
- Add molasses and vanilla, stirring well to combine. Scrape down mixer to make sure all ingredients are thoroughly combined.
- In a separate bowl, whisk together all dry ingredients.
- Add dry ingredients to wet, and mix until well combined.
- Drop by tablespoons onto ungreased baking sheets or parchment-lined sheets. These will spread, so plan on 9 per half sheet if you don't want them to run into each other.
- Bake 12-15 minutes or until set.
- Cool on cookie sheet for 5 minutes, then remove to wire rack to finish cooling.
Cooked Brown Sugar Frosting
- In a medium saucepan, melt together brown sugar, milk, and butter. Bring to a boil and boil for 90 seconds, stirring constantly.
- Remove from the heat, and don't be concerned if the mixture looks a bit curdles.
- Cool mixture for 3-5 minutes.
- Whisk in powdered sugar, vanilla, and salt. Whisk vigorously to remove any lumps of powdered sugar.
- The frosting will get thicker as it cools. I find the easiest way to work with this frosting is to just load a tablespoon and pour the tablespoon onto the cookie, using the back of the spoon to spread.
- Work fast, because when it cools, you can't work with it. If you're using sprinkles, add them immediately to every cookie (rather than waiting until all cookies are frosted).
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