- 1/2 cup butter, softened
- 2 1/2 cups all-purpose flour, divided
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg
- 1 Tbsp plain vinegar
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup powdered sugar
- 2 tsp Hood® Milk
Place butter in the bowl of an electric mixer and beat on high speed for 1 minute or until soft. Add 1 1/4 cups of the flour, and the sugar, molasses, egg, vinegar, baking powder, ginger, baking soda, cinnamon, and cloves. Mix until completely combined. Add remaining 1 1/4 cups flour and beat until combined.
Divide dough in half. Wrap each half in plastic wrap. Chill for at least two hours.
Preheat oven to 350˚F. Grease two baking sheets or line with parchment paper.
On a lightly floured surface, roll half the dough at a time to 1/8-inch thickness. Using a 4-inch cookie cutter, cut into desired shapes, leaving as little room as possible between cutouts. Reroll the scraps and cut more cookies. Repeat with the other half of the dough. Place cookies 1 inch apart on baking sheets. Bake for 5 to 7 minutes. Remove from baking sheet and cool on a wire rack.
To make icing, combine the sugar and milk in a medium bowl. Place icing in a plastic sandwich bag. Snip off a tiny piece of one of the corners. When cool, pipe icing onto the cookie and decorate cookies with colored sugar, if desired.
Per Serving: Calories: 271, Carbohydrate: 46 grams, Fat: 8 grams, Saturated fat: 5 grams, Protein: 3 grams, Cholesterol: 36 milligrams, Sodium: 165 milligrams, Calcium: 60 milligrams.