Peppermint Molasses Cookies
Ingredients
The cookies
-
6
tablespoons
butter, softened
-
¼
cup
granulated sugar
-
¼
cup
firmly packed brown sugar
-
1
large
egg
-
¼
cup
molasses
-
1 ½
cups
flour
-
1
teaspoon
ground cinnamon
-
1
teaspoon
ground ginger
-
½
teaspoon
ground cloves
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
1
box
candy canes, finely crushed (about 12)
The icing
-
1
cup
powdered sugar
-
2
tablespoons
milk
-
¼
teaspoon
vanilla
-
1
tablespoon
crushed peppermint candy
Instructions
- Mix flour, cinnamon, ginger, cloves, baking soda, and salt in a medium bowl and set aside.
- Beat butter, granulated sugar, and brown sugar in a large bowl until smooth.
- Add egg and molasses to the butter mixture and blend well.
- Stir in the dry ingredients until the dough is combined, then fold in the crushed peppermint candy.
- Shape the dough into 1-inch balls and place them on lined baking sheets, spaced two inches apart.
- Chill the cookie sheets in the refrigerator for 15-20 minutes.
- Preheat the oven to 350°F (175°C) and bake the cookies for 10-11 minutes until cracks appear but cookies remain soft.
- Transfer cookies to a wire rack to cool.
- Prepare the icing by mixing all icing ingredients until smooth, adjusting thickness with milk if needed, then drizzle over cooled cookies.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
134
Total fat
3g
Total carbohydrates
26g
Total protein
1g
Sodium
78mg
Cholesterol
15mg
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