# Components:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cloves
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 1/4 cup granulated sugar
11 - 1/3 cup unsulphured molasses
12 - 1 large egg
13 - 1 teaspoon vanilla extract
→ Cinnamon Filling
14 - 3 tablespoons unsalted butter, melted
15 - 1/3 cup packed brown sugar
16 - 1 1/2 teaspoons ground cinnamon
→ Glaze
17 - 1 cup powdered sugar
18 - 1 to 2 tablespoons milk
19 - 1/2 teaspoon vanilla extract
# Directions:
01 - In a medium mixing bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly blended.
02 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until pale and fluffy, approximately 2 to 3 minutes.
03 - Add molasses, egg, and vanilla extract to the butter mixture. Beat until fully integrated and smooth.
04 - Gradually add dry ingredients to the wet mixture, mixing until a uniform, soft dough forms.
05 - Divide dough evenly. Roll each portion between two sheets of parchment paper into a rectangle measuring 9 by 7 inches and 1/4 inch thick.
06 - Mix melted butter, brown sugar, and cinnamon for the filling. Evenly spread half the mixture over each rectangle of dough.
07 - Starting from the long edge, gently roll the dough rectangles into tight logs. Wrap each log in parchment paper and refrigerate for at least 45 minutes until firm.
08 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
09 - Cut each chilled log into 1/2-inch thick rounds. Arrange on prepared baking sheets, spacing 2 inches apart.
10 - Bake cookies for 10 to 12 minutes, or until edges are set and lightly golden. Let rest on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
11 - Combine powdered sugar, milk, and vanilla for the glaze. Whisk until smooth. Drizzle over cooled cookies.
