Soft Molasses Spice Cookies
Makes about 3 dozen cookies
|2-1/4||cups all-purpose flour|
|1||teaspoon baking soda|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|1/4||teaspoon ground nutmeg|
|1/8||teaspoon ground cloves|
|1/2||cup plus 2 tablespoons butter, softened, divided|
|1/2||cup packed dark brown sugar|
|1-1/4||teaspoons vanilla, divided|
|1/4||cup plus 2 to 3 tablespoons milk, divided|
|3/4||cup raisins (optional)|
|2||cups powdered sugar|
- Preheat oven to 350°F. Grease cookie sheets. Combine flour, baking soda, cinnamon, ginger, nutmeg, salt and cloves in medium bowl.
- 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.
- 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.
- 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.
- Spread icing over tops of cookies. Let stand 15 minutes or until icing is set. Store in airtight container.
|Total Fat||4 g|
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