3 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons McCormick Ground Ginger
1 1/2 teaspoons McCormick Ground Cinnamon
1/4 teaspoon McCormick Ground Nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1 large egg
3/4 cup molasses
3/4 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
2-3 cups powdered confectioners' sugar, sifted
1/4 teaspoon McCormick Pure Vanilla Extract
Preheat oven to 350 degrees.
Prepare two baking sheets with parchment paper.
In a large bowl, cream the
butter and brown sugar with a mixer until light and fluffy, about 3 minutes.
Beat in egg, scraping down sides of bowl after. With mixer on low, add molasses
and buttermilk. Add flour and mix only until blended; do not over-mix.
Bake for 10-12 minutes, rotating
baking sheets halfway through. Let cookies cool for 5 minutes, then transfer to
wire racks to cool completely.
Printed from www.TheComfortofCooking.com