You’ve heard the expression, “take the good with the bad”? Well, these cookies have plenty of good to offset any so-called bad in them! Molasses, cinnamon, ginger and cloves not only give these minty treats a warming, spicy flavor, they also add nutrients and healthful properties!
Peppermint Molasses Cookies
2/3 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup packed brown sugar
One large egg
1/4 cup molasses
1-1/2 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350-degrees. In a large bowl with mixer on medium speed, beat butter and sugars until smooth. Add egg and molasses and beat until well blended.
In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and put in freezer until dough is firm, about 45 minutes to one hour.
Shape dough into 1-inch balls and place about 2-inches apart on buttered baking.
Bake in preheated oven until lightly brown, 12 to 15 minutes. Immediately transfer cookies to racks to cool, using a wide spatula.
Prepare peppermint icing (below). When cookies are cool, drizzle with icing. Recipe makes about four dozen cookies.
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
1 tablespoon finely crushed hard peppermint candy
One to two drops red food coloring (optional)
In a small bowl, mix powdered sugar, milk and vanilla until well blended. If too thick to drizzle, add more milk, 1/2-teaspoon at a time until desired consistency is reached. Stir in peppermint and red food coloring, if desired. Recipe makes 1/2-cup of frosting.