Butter frosting enhances a timeless molasses-spice drop.
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Cookie
34 cup Land O Lakes® Butter, softened
12 cup sugar
12 cup firmly packed brown sugar
14 cup light molasses
1 teaspoon vanilla
2 14 cups all-purpose flour
1 12 teaspoons ground ginger
12 teaspoon baking soda
12 teaspoon ground cinnamon
14 teaspoon salt
14 teaspoon ground cloves
Frosting
3 tablespoons firmly packed brown sugar
2 tablespoons milk
1 tablespoon Land O Lakes® Butter, softened
1 cup powdered sugar
14 teaspoon vanilla
STEP 1
Heat oven to 350ºF.
STEP 2
Combine 3/4 cup butter, sugar and 1/2 cup brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses, eggs and 1 teaspoon vanilla; continue beating until smooth. Add all remaining cookie ingredients; beat at low speed until well mixed.
STEP 3
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until cookies spring back when touched lightly in center. (Do not overbake.) Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
STEP 4
Place 3 tablespoons brown sugar, milk and 1 tablespoon butter in 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture comes to a boil. Remove from heat. Add powdered sugar and 1/4 teaspoon vanilla; beat until well mixed. Cool 5-10 minutes or until mixture reaches desired spreading consistency. Frost cooled cookies.
- If frosting thickens, beat in 1 to 2 teaspoons milk.
- This recipe may be easily doubled.
Ginger and cinnamon, the warming flavors of autumn, are as quintessential as the colors of the season. In this special collection, it’s that dash of ginger or sprinkle of cinnamon that make these treats so easy to fall for.
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