½cupcoarse sugarfor coating rolled cookie dough (can be substituted with regular granulated white sugar)
Powdered Sugar Icing
1½cuppowdered sugarsifted
1½tablespoonmilk
1teaspoonvanilla extract
Instructions
In a stand mixer with a paddle attachment, beat your butter and brown sugar together for about 3-5 minutes, until fluffy.
Add in the one egg and mix until combined. And finally add in molasses until mixed thoroughly.
In a separate large bowl mix flour, baking soda, salt, and spices.
Slowly add in the dry ingredients into the wet ingredients until it is combined. Scrape down sides of the bowl as needed.
Cover the bowl and put it in the refrigerator for at least 60 minutes or up to 24 hours.
When dough is chilled, preheat oven to 375° F. Line baking sheet with parchment paper.
While the oven is heating, place the course sugar into a small bowl. Scoop dough balls into 1 tablespoon sizes. Then toss them into the sugar bowl to completely coat them.
Place your sugared cookie balls onto prepared cookie sheet and bake for 9-11 minutes.
Remove from oven and let cool.
In a medium bowl, mix your powdered sugar, vanilla, and milk with a whisk. If you'd like your icing a little thinner, add a few more teaspoons of milk.
With the cooled cookies, dip into icing or drizzle on top of cookies. Allow to dry and cool. Serve and enjoy!
Notes
– Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake. So, take your time when creaming your butter. – Reusing Parchment Paper: Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies. – Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick. – Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.