Ingredients

Cookies

o   ¾ cup butter (1 ½ sticks), at room temperature (or microwave for 18 seconds)

o   2/3 cup brown sugar

o   2 tsp vanilla

o   1 egg

o   1/3 cup molasses

o   2 ¼ cup flour

o   1 tsp baking soda

o   1 tsp ground ginger

o   1 tsp cinnamon

o   ½ tsp kosher salt

o   Maple Frosting (below)

o   Handful of pecans (optional)

Maple Frosting

o   4 tbsp butter, at room temperature

o   1/3 cup maple syrup

o   1 tsp vanilla

o   2 ½ cup confectioner’s sugar

o   4 tbsp milk

Directions

1.     Preheat oven to 375º and grease two baking sheets or line them with parchment paper.

2.     In a medium bowl and using an electric beater, beat together the softened butter with the sugar until well combined. Add in the vanilla, egg, and molasses and continue to beat until combined. Stir in the flour, baking soda, ginger, cinnamon, and salt until just combined.

3.     With your hands (or a scoop if you prefer), form the dough into small balls and place on the baking sheets. Flatten each ball slightly so that they’re more disc shaped that sphere shaped. (Alternatively, you can roll the dough out with a rolling pin and make shapes with cookie cutters.)

4.     Bake for 11 minutes. Let cool completely.

5.     While the cookies cool, make the frosting. In a small bowl and using an electric beater, mix together the softened butter, maple syrup, vanilla, and confectioner’s sugar until well combined. Add one tablespoon of milk at a time until you reach the desiredness thickness for the frosting (usually 4-5 tablespoons).

6.     Spread the frosting over the tops of the cookies then finish with pecan sprinkles, either whole or chopped.