Ingredients Jump to Instructions ↓

  1. 1/4 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon ground cinnamon

  4. 1/2 teaspoon ground ginger

  5. 1/4 teaspoon ground nutmeg

  6. 1/8 teaspoon salt

  7. 1/8 teaspoon ground cloves

  8. 1/2 cup plus 2 tablespoons butter, softened, divided

  9. 1/2 cup packed dark brown sugar

  10. 1 egg

  11. 1/2 cup molasses

  12. 1/4 teaspoons vanilla, divided

  13. 1/4 cup plus 2 to 3 tablespoons milk, divided

  14. 3/4 cup raisins

  15. 2 cups powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Grease cookie sheets. Combine flour, baking soda, cinnamon, ginger, nutmeg, salt and cloves in medium bowl.

  2. Beat 1/2 cup butter in large bowl with electric mixer at medium speed until smooth and creamy. Gradually beat in brown sugar until blended; increase speed to high and beat until light and fluffy. Beat in egg until fluffy. Beat in molasses and 1 teaspoon vanilla until smooth. Beat in flour mixture at low speed alternately with 1/4 cup milk until blended. Stir in raisins, if desired.

  3. Drop rounded tablespoonfuls of dough about 1-1/2 inches apart onto prepared cookie sheets. Bake 12 minutes or until set. Let cookies stand on cookie sheets 5 minutes ; transfer to wire racks to cool completely.

  4. For icing, melt remaining 2 tablespoons butter in small saucepan over medium-low heat. Remove from heat; add powdered sugar and stir until blended. Add remaining 2 tablespoons milk and 1/4 teaspoon vanilla; stir until smooth. If icing is too thick, add milk, 1 teaspoon at a time, until desired consistency.

  5. Spread icing over tops of cookies. Let stand 15 minutes or until icing is set. Store in airtight container.


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