Frosted Ginger Cookies
- The Glaze (after baking):
- 3/4 cup softened butter
- 1 cup sugar
- 1 large beaten egg
- 3 Tbs. molasses
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 2 cups flour (pack it down when you measure it)
- 1/4 to 1/2 cup sugar for rolling dough balls
- 1 cup powdered sugar
- 1 tsp lemon juice
In a medium-sized bowl, combine the butter and the sugar. Beat the mixture until it is light and fluffy.
Mix in the beaten egg. Add the molasses and stir until the mixture is a uniform color.
Add the baking soda and the salt, and stir well.
Sprinkle in the ginger, cinnamon, cloves and nutmeg.
Stir in one cup of flour, mix it all up, and then mix in the second cup of flour.
Measure out 1/4 cup of white sugar and place it in a shallow bowl. You'll use this bowl to coat dough balls with sugar. When the sugar gets low, add more as needed.
Break off pieces of dough and roll them into 1-inch balls. Roll the dough balls in sugar and place them on a cookie sheet. Place the dough balls in 4 row of 3. Press down slightly so they won't roll off.
Bake at 350 degrees F. for 10 minutes. Cool for 2 min on cookie sheets and then transfer to wire racks to cool completely.
When the cookies are cool, make glaze.
Combine the powdered sugar with the lemon juice. If it's too thick to drizzle, stir in a bit more lemon juice. If it's too thin, add a bit more powdered sugar. When it's just right, drizzle the tops of the cooled cookies with the glaze.
Let the glaze dry before you store the cookies in a cookie jar. The glaze should dry in 20-30 minutes.