These cookies are the epitome of holiday flavor, hearty, warming, with just the right hit of sweetness. Note that the dough needs to chill prior to baking. Modified from Centennial Kitchen Fall Baking 2021.
Course: Dessert, Snack
Keyword: cookies
Servings: 43
Author: Beth Cato
Equipment
small cookie scoop or spoon
parchment paper
spoon
Ingredients
Cookies
3/4cupunsalted butter (1 1/2 sticks) softened
1cupbrown sugar packed
1/3cupmolasses
1large egg room temperature
2 1/2cupsall-purpose flour
2teaspoonsbaking soda
2teaspoonspumpkin pie spice
1/2teaspoonsalt
Icing
1 1/2cupsconfectioners’ sugar
1/2teaspoonclear vanilla extract
3Tablespoonshalf & halfor milk
Instructions
In a large bowl, beat together the butter and brown sugar until fluffy. Add the molasses and egg.
Gradually mix in the flour, baking soda, pumpkin pie spice, and salt. Make sure everything is combined. Wrap in plastic wrap and chill for anywhere from an hour to a few days.
Preheat oven at 325 degrees. Line baking sheet with parchment paper.
Use a small cookie scoop or spoon to dole out dough onto pan. Flatten each ball slightly; they won’t spread much.
Bake for 10-11 minutes, until set with a crackling top. Let cool a couple of minutes, then transfer to a rack to completely cool.
Once the cookies are cool, combined the icing ingredients. Glaze should be thick but spreadable. Coat the back of a spoon and transfer that to the top of a cookie, spreading to evenly coat. Cover cookies until icing is used up; the amounts should be a close match. Let them set for an hour for the icing to solidify, then pack into a sealed container.