These cookies are chewy and moist with a slight crackle on the outside. Great with a big glass of milk!
3/4 cup softened butter
1 cup packed dark brown sugar
1 egg
1/4 cup molasses
Cream butter until soft and then add the brown sugar, blending until creamy. Add the egg and molasses, mixing until well incorporated.
2 1/4 cup all-purpose flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
Sift the dry ingredients together and then add to the wet ingredients. Mix until combined, careful to not over mix too much.
Chill dough for about an hour.
Preheat oven to 375 degrees. Use a cookie scoop or roll dough in 1 1/ 4" balls. Place balls onto cookie sheet or baking stone. Sprinkle each cookie with 2 or 3 drops of water. Bake 10 - 12 minutes or just until set but not hard.
3 - 4 Tablespoons of milk or water
1 tsp clear vanilla (optional)
2 cups powder (confectioners) sugar
Mix until smooth.
After the cookies have cooked, place cookies on wire cooling rack with wax paper placed underneath to catch the drippings. Drizzle glaze over cooled cookies. Let sit for about an hour for glaze to harden.
(Recipe from Betty Crockers Cooky Book 1963)
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