These delicious cookies have a bit of a spiciness to them. not like hot spices, but more like a bite of black pepper. They are best a few days after baking, as they are better aged.
Servings: 24 cookies
- ¼ cup molasses
- 6 tbsp granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ½ tsp ground pepper
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp Whole Milk cold from the refrigerator
- 1 tsp baking soda
- 1 egg cold from the refrigerator
- 2 ½ cups All-purpose flour
- 1 cup powdered sugar
- 1 tbsp water
Preheat oven to 350°F
Pour the molasses and sugar into a pot, stir until the sugar is melted and the molasses is not grainy.
Take the pot off of heat and pour the spices into the mixture and stir. Cool until just warm to the touch. It may be a little difficult to stir for the next step. I usually place the pot back onto the heat to heat up the molasses until easier to stir.
Insert the egg, milk and baking soda and stir until fully incorporated.The mixture will foam up as you stir. This is normal.
Add flour, one cup at a time, until the dough starts to form. Transfer to a mixing bowl and need until all the flour is incorporated.
Pinch off a small 20g, 1 inch ball and place on baking sheets. Continue until all dough is used.
Bake for 9-11 minutes. While the cookies are baking, make the glaze
In a separate bowl, mix together the powdered sugar and 1 tbsp. of water. The mixture should be a little runny but still firm.
After cookies are baked, let them cool so not scalding, but hot enough to let the glaze stick and to be handled.
You can either brush the glaze on, or you can take the cookie, turn it upside down and dip it into the glaze, making sure to get the whole sphere.
Let it cool completely and enjoy.
These cookies are best served a few days after baking. Gingerbread ages which gives it that unique taste.
Storing these cookies is easy. You can place them into a sealed container and they are as fresh as when they are first baked.