Frosted Molasses Cookies

Smell of Rosemary - Frosted Meringue Cookies

These sweet molasses cookies with a ginger flavor are a must-try. They are slightly chewy with a hard glossy meringue frosting, and.are great served with a tall glass of milk.

Ingredients

  • 8 ounces of unsalted butter
  • 1/3 cup of molasses
  • 2 cups of sugar
  • ½ teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1 teaspoon of ground allspice
  • 3 cups of all-purpose flour (like King Arthur Unbleached All-Purpose flour)
  • 1 teaspoon of baking soda
  • 1 large egg
  • 1 recipe of meringue frosting (http://www.smellofrosemary.com/2016/09/07/meringue-frosting-for-cookies/)

Smell of Rosemary - Frosted Meringue Cookies

To make the cookies, in a medium-sized saucepan, on low heat, warm the butter, sugar and molasses, and stir until butter and sugar dissolves, or you can melt the butter and sugar in the microwave. Add salt, ground ginger and allspice. Place butter mixture in a large mixing bowl. Set aside.

Smell of Rosemary - Frosted Meringue Cookies

In another mixing bowl, whisk together flour and baking soda. Beat half of the flour mixture into the butter mixture, add an egg and then stir in the remaining flour. Cover dough with plastic wrap and refrigerate until firm, for about 1 hour.

Smell of Rosemary - Frosted Meringue Cookies

Preheat oven to 350 degrees F.

Form dough into 1.5 inch balls, and place them on the cookie sheet 2 inches apart from each other.

Smell of Rosemary - Frosted Meringue Cookies

Bake cookies for 13 minutes. Cookies straight from the oven will be very soft, so they need to cool on the baking sheet for 5 minutes, before you can move them to the wire rack to cool completely.

Smell of Rosemary - Frosted Meringue Cookies

When the cookies are cooled down, brush them with a thin layer of meringue frosting. Enjoy!

Smell of Rosemary - Frosted Meringue Cookies

This recipe will make about 3 dozen cookies.

Frosted Molasses Cookies will hold well in an airtight container for about 1 week.

Preparation time: 18 minutes

Total time: 115 minutes

This recipe inspired by Sift, Fall 2015 edition.

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