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Soft Molasses Ginger Cookies
Bake: 12 mins at 350°F per batch
Stand: 2 hrs
Ingredients
- 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
Directions
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.
Ingredients
- 2 cups sifted powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla
Directions
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.
