Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1/2 tsp grated fresh ginger
- White granulated sugar for rolling
- Frosting: 1/2 cup powdered sugar, 1 tbsp milk, 1/4 tsp lemon juice
Instructions
- Whisk flour, baking soda, ground ginger, cinnamon, cloves, and salt in a bowl.
- Beat butter and brown sugar until fluffy. Add egg, molasses, vanilla, and fresh ginger; mix well.
- Gradually blend in dry ingredients. Chill dough 30 min.
- Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, coat in white sugar.
- Place on parchment-lined trays; bake 10–12 min. Cool 5 min.
- Mix frosting ingredients. Pipe or drizzle onto cooled cookies. Add chocolate chip eyes.
Notes
- For panda shaping: Flatten each cookie slightly, then use a toothpick to gently indent ear shapes before baking.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 min
- Cook Time: 12 min
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 82 Kcal
- Sugar: 10 g
- Sodium: 66 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 13 mg
