- Prep time
- 30 minutes
- Cook time
- 6-8 minutes
- 40 cookies
This festive cookie recipe was developed by Ashley Muir Bruhn for her holiday cookie exchange. Check out her tips and tricks to throw a cookie exchange on Hither and Thither!
- 2 ¼ cups all purpose flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground ginger
- 3 tbsp crystalized ginger (finely chopped)
- ¾ tsp ground allspice
- 12 tbsp unsalted butter, room temperature
- ½ cup dark brown sugar
- ½ cup white granulated sugar
- 1 large egg yolk
- 1 tsp vanilla
- ½ cup unsulphured molasses
- 8 tbsp unsalted butter, room temperature
- 4 cups powdered sugar
- ¼ cup fresh lemon juice (with zest of one lemon)
Preheat the oven to 375ºF.
Line a baking sheet with parchment paper or silicone baking mat. In a large bowl, combine the flour, baking soda, spices, and salt with a whisk. Set to the side.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the dark brown and white sugar on medium speed until light and fluffy. Add the egg yolk and vanilla and beat on medium speed until combined. Reduce the speed to low and add the molasses. Mix until combined.
With the stand mixer on the lowest setting, slowly add the flour and mix until just combined.
Place cookies onto the baking sheet roughly 2 inches apart.
Note: It’s important to be consistent in size. I like using a small melon baller, or making the dough into balls roughly 1 inch in diameter. You’ll be able to check how much spread there is after the first batch. Place the baking sheet into the oven and bake for 6-8 minutes. Remove from the oven and let cool for 5 minutes. Then transfer the cookies to a cooling rack.