Zack’s sister, Emily, found this recipe in the newspaper a few years ago. Molasses and peppermint are such an unlikely combination, but these are awesome! You can use margarine in the cookies and water in the icing for an equally good vegan version. The peppermint extract in the icing is optional but I highly recommend it. Thanks Emily!

Ingredients:

• 1/2 cup unsalted butter or margarine (1 stick)
• 1/4 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1 egg
• 1/4 cup molasses
• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (1/4 t if using margarine)
• 1/2 cup (4 oz.) crushed hard peppermint candy (starlight mints or good candy canes)
• Peppermint Icing (recipe below)

Directions:

1. In a mixer bowl, beat butter with both sugars until smooth.
2. Add egg and molasses and beat until well blended.
3. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda, and salt.
4. Stir into butter mixture , then beat just until dough comes together.
5. Stir in peppermint candy.
6. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
7. Shape dough into 1 inch balls and place about 2 inches part on parchment lined baking sheets.
8. Bake cookies at 350 until lightly browned, 12 to 15 minutes.
9. Immediately transfer cookies to a wire rack.
10. When cool, drizzle with peppermint icing.

Peppermint Icing

In a small bowl, mix 1 cup powdered sugar (4 oz.), 2 tablespoons milk or water, ans 1/4 teaspoon vanilla. If too thick to drizzle, add a few more drops of milk or water. Stir in 1 tablespoon of finely crushed peppermint candy and a few drops of peppermint extract. Pour icing into a zip top bag and cut the corner off to create a 1/8 inch opening. (makes 1/2 cup)