Gingersnap Cookies With Bourbon Vanilla Glaze

• 2-1/4 cups Flour
• 1-1/2 teaspoon Ground Ginger
• 1 teaspoon Baking Soda
• 3/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Cloves
• 1/8 teaspoons Nutmeg, Freshly Ground
• 1/4 teaspoons Salt
• 1-1/2 stick Unsalted Butter, Softened At Room Temperature
• 1 cup Dark Brown Sugar (packed)
• 1 whole Large Egg
• 1/4 cups Molasses
• 1 teaspoon Vanilla Extract
• 1 cup Powdered Sugar
• 1 Tablespoon Bourbon
• 3 Tablespoons Cream Or Milk, Or More If Needed
• 1 teaspoon Vanilla Bean Paste Or Extract (or Seeds From 1/2 Vanilla Bean, If You Have It)
• 1 pinch Salt

1. In a large bowl mix together dry ingredients (flour though salt). Using a standing mixer or large bowl and hand mixer, beat together butter and sugar over medium speed until lightened and fluffy, about 2 minutes. Beat in egg until incorporated. Stir in molasses and vanilla. Add in dry ingredients in 2 additions over low speed until just combined. Refrigerate dough for 30-45 minutes or until firmed.
2. Preheat oven to 350u0b0F. Line a baking sheet with a silpat or parchment paper. Scoop tablespoon-sized portions of dough onto baking sheet, 2 inches apart. Roll each piece of dough into balls and flatten slightly on top. Bake on the center rack of the oven for 8-10 minutes or until lightly browned. Repeat in batches with remaining dough.
3. Cool cookies in pan for 5 minutes, transfer to a wire rack and allow to cool completely. While cookies cool, prepare the glaze. In a medium bowl, whisk together all ingredients, adding just enough cream to reach desired consistency. Drizzle glaze over cookies and allow to set. Enjoy.
4. This recipe was adapted from Taste of Home Magazine's Big Soft Ginger Cookies.

flour, ground ginger, baking soda, ground cinnamon, ubc, nutmeg, ubc, butter, brown sugar, egg, ubc, vanilla, powdered sugar, bourbon, cream or milk, vanilla bean paste, salt

Taken from tastykitchen.com/recipes/desserts/gingersnap-cookies-with-bourbon-vanilla-glaze/ (may not work)