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2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 3/4 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
3/4 cup butter
1 cup packed brown sugar
1 egg, at room temperature
1 teaspoon vanilla extract
1/4 cup molasses
1/4 cup granulated sugar, for rolling
For the icing:
3/4 cup powdered sugar
1 to 2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
Whisk together the flour, baking soda, cinnamon, ginger, allspice and salt in a bowl and set aside.
Make your brown butter: add butter to a saucepan and place over medium-high heat, whisking constantly. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan.
Continue to whisk and remove from heat as soon as the butter begins to brown and gives off a nutty aroma.
Set aside to cool for 10 minutes or until cool enough to touch.
With an electric mixer, beat the cooled brown butter and brown sugar until thoroughly blended.
Beat in the egg, vanilla and molasses until smooth and creamy.
Add the dry ingredients slowly, and beat on medium-low speed just until combined.
Chill dough in the refrigerator for about 20 to 30 minutes.
While your dough chills, preheat the oven to 350º F.
Grab a heaping large tablespoon of dough, and roll into a ball then, roll in sugar.
Place dough balls on a cookie sheet lined with parchment paper and bake for 10 to 12 minutes.
Remove and cool on wire rack for 5 to 10 minutes.
For the lemon icing: in a medium bowl, mix the powdered sugar, 1 tablespoon lemon juice and lemon zest.
Dip the top of the cookie in the icing, or spoon a little on top.
Allow icing to harden.
