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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 25 |
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Ingredients:
1-1/2 cup(s) butter softened |
1 cup(s) sugar |
2 whole(s) eggs |
1/2 cup(s) molasses |
2 teaspoon(s) pure vanilla extract |
1 tablespoon(s) ground ginger |
4-1/2 cup(s) all-purpose flour |
2 teaspoon(s) baking soda |
2 teaspoon(s) ground cinnamon |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) ground cloves |
1/3 cup(s) brown sugar packed |
1/4 cup(s) milk |
2 teaspoon(s) butter |
2 cup(s) powdered sugar |
1/2 teaspoon(s) pure vanilla extract |
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. Yield: about 6 dozen.
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