Christmas Cookies - Ginger Drop Cookies

I was looking for a recipe that cuts down on the sweetness of the usual Christmas cookie that incorporated the flavor of gingerbread - which is the ultimate Christmas flavor.  I found this recipe in the Woman's Day 2005 Annual Christmas Cookie Cookbook and knew it was the right one.  It is has a spice to it that is different from what you are used to in a cookie and the flavor of the pepper is upfront.  Try these cookies if you want a grown up cookie in your repertoire.

Makes about 60 cookies
Ingredients:

For the cookies:

2 sticks unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup sugar
4 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 tsp finely ground pepper
1 tsp vanilla extract
1 egg
1/2 cup molasses
2 1/2 cups flour
1/3 cup minced ginger

For the icing:

1 1/2 cups confectioners' sugar
1/2 tsp ground ginger
2 TBS milk

For decorating:

red and green nonpareils

Here's how:

Preheat oven to 350 degrees. 

Beat butter, sugars, baking powder, baking soda, pepper and vanilla in the mixer until fluffy.

Mix ingredients together

Beat until fluffy

 Add egg and mix until blended.  Beat in molasses.

Molasses added

Add in flour and ginger.

Mince ginger in the food processor on pulse

Flour mixture.  Whisk until evenly distributed.

All mixed and ready to bake

Place cookies on parchment paper lined cookie sheet in one inch scoops.

Using a scoop keeps them uniform

Bake 10 minutes until light brown. Remove and cool on cookie sheet 2 minutes.  Slide the parchment and cookies onto a wire rack.  Cool completely.

Move to rack and keep the parchment. This will help with clean up.

Make icing - combine all ingredients and mix until smooth.

Mix until smooth

Drizzle icing over cookies while they are on the parchment paper.  Sprinkle on nonpareils.

Use a knife to put icing on the cookies.  Move it back and forth to get the lines.

Add nonpareils and they are done

Let dry for at least 30 minutes.