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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups butter, softened

  2. 1 cup sugar

  3. 1 cup packed brown sugar

  4. 2 eggs

  5. 1/2 cup molasses

  6. 2 teaspoon vanilla extract

  7. 4-1/2 cups all-purpose flour

  8. 1 tablespoon ground ginger

  9. 2 teaspoons baking soda

  10. 2 teaspoons ground cinnamon

  11. 1/2 teaspoon salt

  12. 1/2 teaspoon ground cloves FROSTING:

  13. 1/3 cup packed brown sugar

  14. 1/4 cup milk

  15. 2 tablespoons butter

  16. 2 cups confectioners' sugar

  17. 1/2 teaspoon vanilla extract Pinch salt

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not over bake). Remove to wire racks. For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies. Yield: about 6 dozen.

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