So. Yeah. The Holidays overtook me. In a good way. But nonetheless, I got super busy (as everyone does), and although I was baking like a mad woman, I sadly did not have any time to post. So excuse me as I catch you up on my 25 days of holiday treats and goodies.
This cinnamon spice cookie took me by surprise because although it just seemed to be a simple little cookie to me, my co-workers raved about it. Essentially, it is the cinnamon version of a gingersnap cookie, so for all of my cinnamon lovahs out there…this is for you.
Adapted from: 1 Dough, 100 Cookies
1 cup unsalted butter
2 tablespoon molasses
3/4 cup sugar
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup confectioners’ sugar
1 tablespoon hot water
red food coloring
green food coloring
1) In a stand mixer, beat together butter and sugar until light and fluffy.
2) Add in egg and molasses and continue to mix well.
3) In a medium sized bowl, sift together flour, cinnamon, nutmeg, cloves salt.
4) Add in dry ingredients into stand mixer and mix well.
5) Once well mixed, remove dough from stand mixer, wrap in plastic wrap or parchment paper and refrigerate for 30-45 minutes.
6) Once chilled, unwrap the dough, let it get to room temperature and roll dough into little 1 1/2 inch balls.
7) Bake cookies for 10-12 minutes, and let cool on cookie sheets for about 5 minutes before transferring the cookies to wire racks to cool.
1) In a medium bowl, sift the confectioners sugar into a bowl.
2) Stir in hot water until frosting has the consistency of a thick spreadable cream.
3) Divide the frosting into two bowls. Add 3-4 red drops to one bowl and 3-4 green drops to another bowl.
4) Drizzle red and green frosting across cookies in right angles to each other. Set.
5) Share and Enjoy!
This is simple and festive and can be easily adjusted for any holiday by changing the color of the frosting. 🙂 Super tasty. For Real. Super tasty.