Ingredients
3/4 cup butter, softened1 cup packed brown sugar1 large egg3/4 cup molasses4 cups all-purpose flour3 teaspoons pumpkin pie spice1-1/2 teaspoons baking soda1-1/4 teaspoons ground ginger1/4 teaspoon saltM&M’s minis3/4 cup vanilla or chocolate frostingGreen food coloring, optional
Preparation
Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, pie spice, baking soda, ginger and salt; gradually beat into creamed mixture. Refrigerate, covered, until easy to handle, about 2 hours.
Preheat oven to 325°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies. Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely.
If using vanilla frosting, tint with green food coloring if desired. Spread frosting over bottoms of plain cookies; covered with decorated cookies. Store in an airtight container.
