Peppermint Molasses Cookies
Ingredients
Cookies:
- 6 tablespoons (85 g) butter, softened
- ¼ cup (53 g) granulated sugar
- ¼ cup (53 g) firmly packed brown sugar
- 1 large egg
- ¼ cup molasses
- 1 ½ cup (213 g) flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 box candy canes, about 12 candy canes finely crushed, reserving 1 tablespoon for the icing
Icing:
- 1 cup (114 g) powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla
- 1 tablespoon crushed peppermint candy
Instructions
- In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth. Add the egg and molasses and beat until well blended.
- Stir the dry ingredients into the butter mixture and beat until the dough comes together and is well combined. Stir in peppermint candy. Shape the dough into 1-inch balls and place about two inches apart on parchment or silpat-lined baking sheets
- Place the cookie sheets in the refrigerator and let the dough chill for about 15-20 minutes (so the cookies don’t flatten during baking).
- Preheat the oven to 350 degrees and bake the cookies, one sheet at at time, until cracks being to appear on the top but the cookies are still soft, about 10-11 minutes. Transfer cookies to a wire rack to cool. When cool, drizzle with the peppermint icing.
- For the icing: in a bowl, mix all the icing ingredients until well blended and smooth. If the icing is too thick to drizzle, mix in more milk, 1/2 teaspoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy.