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

Source: Midwest Living


Recipe Summary

50 mins
12 mins
2 hrs
3 hrs 2 mins
About 32 cookies


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

187 calories; fat 12g; cholesterol 11mg; saturated fat 4g; carbohydrates 19g; protein 2g; vitamin a 48.6IU; sodium 120mg; calcium 40.4mg; iron 1.1mg.