# What You'll Need:
→ 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 brown sugar, packed
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 brown sugar, packed
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
# How to Make It:
01 - In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until evenly blended.
02 - Using a mixer, cream the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
03 - Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Beat until fully combined.
04 - Gradually add the flour and spice mixture into the wet ingredients, mixing just until a soft dough is achieved. Avoid overmixing.
05 - Divide the dough in half. Roll each portion between two sheets of parchment paper into a 9 by 7 inch rectangle, maintaining an even thickness of about 1/4 inch.
06 - In a small bowl, blend the melted butter, brown sugar, and ground cinnamon until smooth. Evenly spread half of this mixture over each rectangle of dough.
07 - Starting from a long edge, tightly roll up each dough rectangle into a log. Wrap each in parchment paper and refrigerate for at least 45 minutes until firm.
08 - Preheat the oven to 350°F. Line baking sheets with fresh parchment paper.
09 - Using a sharp knife, slice each log into 1/2 inch thick rounds. Place rounds spaced 2 inches apart on the prepared baking sheets.
10 - Bake for 10 to 12 minutes until the edges are set and lightly golden. Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.
11 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies for decorative finishing.
