Frosted Ginger Cookies
My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York
Ingredients
- 1 cupsbutter, softened
- 1 cupsugar
- 1 cuppacked brown sugar
- 2 largeeggs
- ½ cupmolasses
- 2 teaspoonvanilla extract
- 4 cupsall-purpose flour
- 1 tablespoonground ginger
- 2 teaspoonsbaking soda
- 2 teaspoonsground cinnamon
- ½ teaspoonsalt
- ½ teaspoonground cloves
- frosting
- ⅓ cuppacked brown sugar
- ¼ cupmilk
- 2 tablespoonsbutter
- 2 cupsconfectioners' sugar
- ½ teaspoonvanilla extract
- salt
Directions
- 1
In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture.
- 2
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks.
- 3
For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.