My volleyball team was looking forward to those cupcakes, so I ended up making these cookies for the team sleepover last night. Yup, definitely made up for it! People loved these--I couldn't believe how fast they disappeared! The ginger in these cookies was perfect, not over-powering at all. And the frosting was a perfect compliment. I had to save a few for my family!
This recipe is from the Taste of Home: Cookies cookbook.
For the Cookies:
1-1/2 cups butter
1 cup sugar
1 cup packed brown sugar
1/2 cup molasses
2 teaspoons vanilla extract
4-1/2 cups all purpose flour
1 tablespoon ground ginger
2 teaspoons each baking soda and ground cinnamon
1/2 teaspoon each salt and ground cloves
For the Frosting:
1/3 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture.
Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 325 for 12-15 minutes or until cookies spring back when touched lightly (do not over-bake). Remove to wire racks to cool completely.
For the frosting, in a medium saucepan, bring brown sugar, milk and butter to a boil; boil for 1 minute, stirring constantly. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes before adding the confectioners' sugar, vanilla and salt; mix well. Frost the cooled cookies.
Notes: The frosting recipe did not make a lot, so I would double the batch of frosting next time.
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I hope everyone enjoyed their Sunday!