Start by preheating your oven to 350 degrees and grabbing all of your ingredients. Grab a lined cookie sheet for baking too!
Cream together your room temperature butter with both sugars in an electric mixer on medium speed until well combined. Once combined well, add in the egg and the molasses and continue to mix until evenly distributed.
Combine all of your dry ingredients in a separate bowl, including the flour, baking soda and spices. Gradually add this to the wet mixture until evenly combined.
Roll your dough in to 1.5 tbsp balls using your hands. Put your extra white sugar for coating in a bowl with the cinnamon and coat the cookie dough in it by rolling it around.
Place 6-8 cookies on a baking sheet at a time and bake for 10-11 minutes, they do spread so don’t bake too many at a time too close together!
While these are cooking, make the glaze! Whisk all ingredients together in a glass bowl until smooth. You want it to be a thin consistency.
Once the cookies have cooked, let them cool completely before icing them. I like to drizzle the glaze on with a spoon or you can dip the cookie in to the glaze. Let these sit at room temperature for a few hours for the glaze to harden and set.
This recipe makes 1 dozen cookies. Store at room temperature for up to a week in an air tight container or in the freezer for a few months!
