Molasses Drop Cookies

Yield: 36 Cookies

Ingredients

Cookies

• 6 ounces (170 g) unsalted butter, at room temperature
• 7 ounces (200 g) granulated sugar
• 1 egg
• 3 ounces (85 g) molasses
• 10 ounces (290 g) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger

Frosting

• 4 ounces (113 g) cream cheese, at room temperature
• 4 ounces (113 g) powdered sugar
• 2 ounces (57 g) unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl fitted with a paddle attachment, beat the butter and granulated sugar until light and fluffy (just short of creaming). Add the egg and mix until just combined. Mix in the molasses until combined.
3. Mix in the flour, baking soda, salt, cinnamon, cloves, and ginger until smooth.
4. Using a spoon or cookie dough scoop place about 12 balls of cookie dough, spaced two inches apart, onto parchment paper-lined baking sheets. Each dough ball should be around one and a half tablespoons in size.
5. Bake for about 10-to-12 minutes until tops are cracked, cool on baking sheet for five minutes before transferring to a wire racks.
6. In a mixing bowl fitted with a whisk, beat the cream cheese, powdered sugar, butter, and vanilla until smooth. Spread glaze on the cookies using a small spatula.