Ingredients

½ C butter
½ C sugar
½ C light brown sugar
1 large egg
¾ tsp pure vanilla extract
¼ C molasses
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp kosher salt
2 C flour
1 tsp baking soda
1 C sugar to roll the dough in

Cinnamon Frosting:
½ C butter
1 ½ C powdered sugar
1 tsp pure vanilla extract
3-6 tbsp heavy whipping cream
2 tsp ground cinnamon, (optional)

Directions

Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

Using a large bowl, beat together the butter, sugar and brown sugar until combined and fluffy.

Beat in the egg, vanilla and molasses into the batter until combined and fluffy.

Using a medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, salt and baking soda.

Gradually beat in the dry ingredients until a dough forms.

Using a small ice cream scoop, or tablespoon, scoop out some dough into your hands and roll into a ball.

Roll the dough ball into the 1 C of sugar.

Place 12 cookie dough balls onto the cookie sheets, about 2 inches apart.

Bake in the oven for 6-8 minutes or until the edges look firm but the center is still soft.

Remove from oven and place onto the counter to cool completely.

Frosting:
Using a standing mixer, beat together the butter, powdered sugar, vanilla, heavy whipping cream and ground cinnamon until combined, smooth and stiff.

Scoop the frosting into a piping bag.

Match up the baked cookies to their size partner.

Using the piping bag, pipe small dollops of frosting onto the bottom cookie.

Place the top cookie back on top of the frosting and lightly press.