Soft Molasses Ginger Cookies
- Yield: About 32 cookies
- Prep 50 mins
- Bake 12 mins per batch
- Stand 2 hrs
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
- In a medium bowl, stir together flour, baking soda, ginger and salt. Set aside.
- 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.
- 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.
- 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
- 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