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Frosted Ginger Cookies

My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York

36 ServingsPrep: 20 min. Bake: 15 min./batch

Ingredients

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1/2 cup molasses
2 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
FROSTING:
1/3 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch salt

Directions

In a large bowl, cream butter and sugars. Add the 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.

2 of 2

Frosted Ginger Cookies (continued)

Directions (continued)

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake
at 325° for 12-15 minutes or until cookies spring back when
touched lightly (do not overbake). Remove to wire racks.
For frosting, in a large saucepan, bring the brown sugar, milk and
butter to a boil; cook and stir for 1 minute. Remove from the heat
(mixture will look curdled at first). Cool for 3 minutes. Add
confectioners' sugar, vanilla and salt; mix well. Frost warm
cookies. Yield: about 6 dozen.

Nutrition Facts: 2 cookies equals 226 calories, 9 g fat (5 g saturated fat), 34 mg cholesterol, 200 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.