Recipe by Lisa Archer, Roanoke
Ingredients
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
10 tablespoons butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
3 tablespoons molasses
1 egg
1 teaspoon vanilla
Maple Glaze
1/4 cup maple syrup
1 cup powdered sugar
2 tablespoons milk
pinch salt
Demerara sugar for rolling
INSTRUCTIONS
preheat oven to 350. In a medium bowl, combine dry ingredients. In the bowl of a stand mixer, cream butter. Add sugars and cream until light and fluffy. Add egg, molasses and vanilla and mix until fully incorporated.
Add dry ingredients in two batches, mixing thoroughly.
Using a 1.5″ cookie scoop, scoop dough into rounds and roll in demerara sugar and place on a parchment lined cookie sheet. Bake for 10 minutes. Remove from oven and drop cookie sheet from a height of about 6 inches onto the counter to flatten then cookies. As the cookies cool, whisk glaze ingredients in a small bowl. Dip half the cookie in the glaze and place on a rack to allow the glaze to harden.
