Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 egg
- 1 cup molasses
- 5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1½ teaspoons baking soda
- 1¼ teaspoons cinnamon
- ½ teaspoon salt
- 1 egg white
- Approx. 1 cup confectioners’ sugar
Instructions
For the cookies:
In a large bowl, cream butter. Slowly add sugar and beat a few minutes until fluffy. Beat in egg, then molasses. In a medium bowl, sift together dry ingredients. Stir into butter mixture, a little at a time. Scoop dough onto a large sheet of waxed paper or plastic wrap. Dust with a little flour,wrap and chill in the refrigerator for several hours.
Preheat oven to 375°. Roll out chilled dough onto a floured surface, cut out cookies, place on greased or lined cookie sheets and bake for 6-8 minutes.
For the icing:
In a medium bowl, beat egg white and add sugar a little at a time until the mixture becomes spreadable. Use immediately. Fill a pastry bag fitted with a small tip with icing (or put the icing in a Ziploc bag and cut the corner to form your own pastry bag) and decorate cookies. Icing will dry to a hard, shiny surface.
Recipe from Megyn Craine, Baker
Former Proprietor of THE DESSERT PLATE in Somerville
Yields 4 dozen