Sticky Toffee Pudding Cookies

Makes 10 cookies

Cookies:

• 2 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon dried ginger

• 1/2 teaspoon nutmeg

• 1 stick unsalted butter at room temperature

• 3/4 cup packed dark brown sugar

• 1/2 cup granulated sugar

• 2 tablespoons unsulphured molasses

• 2 extra large eggs

Drizzle: 

• 1 1/2 cups confectioners sugar  

• 2 tablespoons whole milk

• 1 tablespoon packed dark brown sugar

• 1 teaspoon vanilla extract 

• 1/2 teaspoon unsulphured molasses

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. Set aside. 

In a medium mixing bowl whisk together the flour, baking powder, kosher salt, cinnamon, ginger, and nutmeg and set aside. 

Place the butter, brown sugar and granulated sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn the speed to medium and whip the ingredients for 1 minute. Turn the mixer to low and add the molasses then the eggs, one at a time, until fully incorporated. If needed, turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Turn the mixer to low and slowly add the dry ingredients and mix until combined. 

Remove the bowl from the mixer and use an ice cream scoop to measure ten even balls of dough onto the parchment lined baking sheets. Bake the cookies for 14 minutes, rotating the pans halfway through baking. Once baked, remove from the oven and allow to cool completely on the baking sheets. 

While the cookies cool, make the drizzle. Place the confectioners sugar, milk, brown sugar, vanilla, and molasses in a medium mixing bowl and whisk until smooth and runny. If the mixture is too thick add another teaspoon of milk to thin it out. Use a spoon to drizzle the mixture onto the cooled cookies then allow to harden before serving.