Ginger Molasses Cookies

I know, I know. Cookies? Right after New Year’s resolutions have been made? Well, it’s almost the middle of January so it’s about time for most of you to break them. Luckily, my New Year’s resolution was to try to try to eat only one cookie instead of three every night, so I will continue to bake cookies 1-5 times per week as I deem necessary.

I’m not sure why I didn’t make these cookies over the holidays because they would have been perfect for the season. Instead I baked them last week to continue my holiday eating extravaganza well into January  (I didn’t want to shock my body with health too soon).

These cookies are super good on their own. But how could I possibly expect to eat a ginger cookie without some sort of icing? So I stole this icing from Smitten Kitchen, and it made a world of difference. They went from being pretty good cookies to life-changing cookies. I’ll definitely be making these holiday-esque cookies throughout all seasons. Because there really isn’t a bad time to eat an iced ginger cookie.

Ginger Molasses Cookies

2 1/4 cups all-purpose flour
2 teaspoons ground ginger (you can use fresh ginger if you have it)
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the buter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cover them with delicious frosting.

Icing

2 1/4 cups powdered sugar
5 to 6 tablespoons heavy cream (or whole milk will do, just won’t be as thick)
1 tablespoon cinnamon
1/4 teaspoon kosher salt

In a bowl, whisk icing ingredients together until smooth.  Drizzle or spoon the frosting over the cookies. Let the frosting set for 30 minutes before inhaling the cookies.