Directions

1. Pre-heat your oven to 350℉ and line your baking sheets with parchment paper.
2. In a sauce pan over medium high heat, add your butter and let melt. Once it’s melted, keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns an amber brown color. Transfer into a glass measuring cup and let cool.
3. In a large bowl add your cooled browned butter, brown sugar, and 1/3 cup of your sugar and stir until well combined.
4. Add your egg, egg yolk, vanilla extract and molasses and whisk until well combined and mixture is light and fluffy.
5. Next, add all your spices and dry ingredients including your ginger, nutmeg, cinnamon, baking soda, cornstarch, salt, cream of tartar and flour. Fold until just combined.
6. Transfer your cookie dough onto a floured surface and roll out until 1/2 inch thick. (If your dough is too sticky, you can chill it for 30 minutes in the fridge before rolling out.)
7. Using your cookie cutters cutout your shapes and carefully transfer your cookies to your baking sheets.
8. Bake at 350° for 12-15 minutes until it starts to set and turn golden.
9. Remove from oven and let cool.

1. Whip together your butter and cream cheese until well combined and fluffy.
2. Add your Belfonte Milk, vanilla bean paste, cinnamon, and powdered sugar and whip until it comes together.
3. Decorate your cookies with your frosting using a spatula or piping bag fitted with a tip. Use chocolate chips, sprinkles and red hots to decorate and whatever else you’d like to use. You can also enjoy these cookies with no icing or toppings as well.
4. Share and enjoy!!