By Perre Coleman Magness, The Runaway Spoon
Makes 2 1/2 dozen large, or 3 1/2 dozen smaller cookies
Take your pick – you can use a cookie scoop slightly smaller than 1 tablespoon or one slightly larger than a tablespoon.
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1 egg
1/2 cup molasses
1/2 teaspoon vanilla extract
1 teaspoon grated fresh ginger
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup buttermilk
For the glaze
3/4 cup powdered sugar
1 1/2 tablespoons (more or less) milk
Dash of vanilla extract
Diced candied ginger, colored sprinkles or sanding sugar
1. Preheat the oven to 375 degrees F. Line 3 rimmed baking sheets with parchment paper.
2. In the bowl of a stand mixer, cream the butter and brown sugar until light and fluffy. Beat in the egg, the molasses, vanilla extract and grated fresh ginger until combined. The mixture may look slightly curdled but don’t worry.
3. In a small bowl, combine the flour, baking soda, salt, and spices and toss with a fork to combine. Turn the mixer on slow, and add the flour mixture and the buttermilk alternately in three additions, ending with the buttermilk and scraping down the sides as needed.
4. Use a cookie scoop to scoop the dough onto the prepared baking sheets and bake for 7–9 minutes until the tops of the cookies are puffed and firm.
5. Cool for two minutes on the baking sheets, then remove to a wire rack to cool.
For the glaze
Sift the powdered sugar into a small bowl and beat in the milk and vanilla to the desired consistency. You can go for a light glaze that drips over the side or a thicker, spreadable glaze. Spread the glaze on the cookies and top with candied ginger or sprinkles.
