Frosted Ginger Cookies
Dec 10, 2012 21:28:39 GMT -5
Post by PrisonerOfHope on Dec 10, 2012 21:28:39 GMT -5
Frosted Ginger Cookies
3/4 cup softened butter
1 cup sugar
1 large egg, beaten
3 tbs. molasses
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 cups flour
1/4 - 1/2 cup sugar for rolling dough in
In a medium bowl, combine the butter and sugar; beat until light and fluffy.
Mix in the beaten egg; add molasses and stir until the mixture is a uniform color.
Add the baking soda and salt, and stir well.
Sprinkle in the ginger, cinnamon, cloves, and nutmeg; stir until thoroughly mixed in.
Stir in one cup of flour, mix it in, then do the same with the second cup.
Break off pieces of the dough and roll into 1" balls; roll the balls in the extra sugar and place on a greased cookie sheet, pressing down slightly.
Bake at 350 for 10 minutes. Cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely.
When cookies are cool, make the glaze:
1 cup confectioners sugar
1 tsp. lemon juice
Combine sugar & lemon juice, adding a bit more lemon juice if too thick and more sugar if too thin. Drizzle on tops of cookies; let dry before storing.
6-7 Dozen cookies.
3/4 cup softened butter
1 cup sugar
1 large egg, beaten
3 tbs. molasses
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
2 cups flour
1/4 - 1/2 cup sugar for rolling dough in
In a medium bowl, combine the butter and sugar; beat until light and fluffy.
Mix in the beaten egg; add molasses and stir until the mixture is a uniform color.
Add the baking soda and salt, and stir well.
Sprinkle in the ginger, cinnamon, cloves, and nutmeg; stir until thoroughly mixed in.
Stir in one cup of flour, mix it in, then do the same with the second cup.
Break off pieces of the dough and roll into 1" balls; roll the balls in the extra sugar and place on a greased cookie sheet, pressing down slightly.
Bake at 350 for 10 minutes. Cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely.
When cookies are cool, make the glaze:
1 cup confectioners sugar
1 tsp. lemon juice
Combine sugar & lemon juice, adding a bit more lemon juice if too thick and more sugar if too thin. Drizzle on tops of cookies; let dry before storing.
6-7 Dozen cookies.
