Peppermint Molasses Cookies
Brittney Stapel
ingredients
- About 2/3 cup butter or margarine, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed hard peppermint candy
- Peppermint Icing
directions
- 1
In a large bowl, mix on medium, 2/3 cup butter, sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.
- 2
In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda, and salt. Stir into butter mixture, then beat just until dogh comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
- 3
Shape dough into 1 inch balls and place about 2 inches apart on butter 12x15-inch baking sheets.
- 4
Bake cookies on 350 degrees until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool. When cool, drizzle with Peppermint Icing; save any remaining icing for other uses.
- 5
Peppermint Icing:
- 6
In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired. Makes 1/2 cup.
Source: Miscellaneous
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