Holly Ginger Cookies

Ingredients:

Directions:

1. Add the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg to a large mixing bowl and whisk together.
2. In the bowl of a stand mixer, add the butter, sugar, and brown sugar. Use the paddle attachment to mix well.
3. Add the egg and mix to combine. Then add the molasses and vanilla. Mix until fully incorporated.
4. With the mixer on low speed, slowly pour in the dry ingredients. Mix until combined.
5. Remove the dough from the bowl, form into a ball, and cover with plastic wrap. Refrigerate for 30 minutes to chill the dough.
6. Once the dough has chilled, preheat the oven to 350 degrees. Line 2 to 3 baking sheets with parchment paper.
7. Scoop about 1 ½ Tbsp dough at a time and form into a ball. Set each ball on the counter until all dough is used.
8. Roll each ball in sugar and set on a prepared baking sheet, about 2 inches apart. Gently press down to slightly flatten the tops. You want the dough to bake evenly.
9. Bake for 8-9 minutes. Remove from the oven and press 3 cinnamon candies into each cookie. Then let the cookies cool slightly before transferring to a cooling rack to cool completely.
10. Add the vanilla wafers to a microwave safe dish. Microwave for 30 seconds, then stir, and continue to microwave in 15 second increments until melted. Do not overheat it will burn! (Optional - add 3 Tbsp shortening to the melted vanilla to create a smoother consistency for dipping.)
11. Dip each cookie halfway into the vanilla and place on the baking sheet to harden.
12. Use the green cookie icing to draw a leaf shape on each cookie to resemble holly. Let the frosting harden.
13. Enjoy! Store in an airtight container.