Soft Molasses Ginger Cookies | Midwest Living

Soft Molasses Ginger Cookies

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Soft Molasses Ginger Cookies

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  • Yield: About 32 cookies
  • Prep 50 mins
  • Bake 12 mins per batch
  • Stand 2 hrs

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Top these little drop cookies with vanilla icing and serve on a dessert tray when friends come over.


  • 3 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon kosher salt or 1/2 teaspoon salt
  • 1 1/2 cups shortening
  • 1 egg
  • 1 12 - ounce bottle mild-flavored molasses
  • 1 1/2 cups dairy sour cream


  1. In a medium bowl, stir together flour, baking soda, ginger and salt. Set aside.
  2. In a very large mixing bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add egg and molasses; beat until well combined. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. Using a 1/4-cup measure or scoop, drop mounds of dough about 3 inches apart onto ungreased cookie sheets. Do not flatten dough mounds before baking.
  3. Bake in a 350 degree F oven about 12 minutes or until tops are set and do not look wet (do not overbake). Let cookies stand on cookie sheets for 2 minutes. Transfer cookies to wire racks to cool completely. Spread cooled cookies with Vanilla Icing.
  4. Store cookie overnight at room temperature or in refrigerator for up to 5 days. For longer storage, store cookies in the freezer. Makes about 32 cookies.

Vanilla Icing


  • 2 cups sifted powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla


  1. Stir together sifted powdered sugar, milk, and vanilla in a small mixing bowl. Stir until smooth, adding more milk, 1 teaspoon at a time, to make of drizzling consistency.

Nutrition Facts

(Soft Molasses Ginger Cookies)

Fat, total (g) 12, carb. (g) 19, sat. fat (g) 4, chol. (mg) 11, vit. A (IU) 49, pro. (g) 2, cal. (kcal) 187, sodium (mg) 120, iron (mg) 1, calcium (mg) 40

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