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Soft Molasses Ginger Cookies

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.

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.

Vanilla Icing

Ingredients

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

Directions

  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)

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

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