Ingredients
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 3/4 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 12 tbsp (3/4 cup) unsalted butter, room temperature, cut into pieces
- 3/4 cup dark molasses
- 2 tbsp milk
- For the Icing:
- 2 tbsp unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Add butter and mix with fingers or pastry cutter until mixture resembles fine crumbs.
- Stir in molasses and milk until dough forms. Divide into two disks, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough on a floured surface to 1/4 inch thick. Cut into desired shapes and place on baking sheets. Chill cutouts for 5 minutes before baking.
- Bake 8–10 minutes, until edges are just set. Let cool on sheet for a few minutes, then transfer to a wire rack.
- To make icing, beat butter with powdered sugar, then gradually add milk until desired consistency is reached.
- Decorate cooled cookies with icing as desired.
Notes
- Use maple syrup for a milder, less intense molasses flavor.
- Add nutmeg or allspice for extra spice depth.
- Substitute plant-based butter and milk for a vegan version.
- Make sandwich cookies by filling with cream cheese frosting.
- Chilling dough helps maintain clean cookie cutter shapes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
