Name: Iced Ginger Cookies
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 12 teaspoon salt; 34 cup canola oil; 1 cup sugar, plus; 1 tablespoon sugar, for spinkling; 1 large egg, at room temperature; 12 cup light unsulphured molasses; 12 cup powdered sugar, sifted; 1 tablespoon vegetable shortening; 2 teaspoons water

Servings: 4 persons

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
12 teaspoon salt
34 cup canola oil
1 cup sugar, plus
1 tablespoon sugar, for spinkling
1 large egg, at room temperature
12 cup light unsulphured molasses
12 cup powdered sugar, sifted
1 tablespoon vegetable shortening
2 teaspoons water

1
Preheat the oven to 350.
2
In a mixing bowl, combine the first 5 ingredients; set aside.
3
In a larger bowl, beat together the oil and sugar for 2-3 minutes (use an electric mixer on medium speed).
4
Add in the egg and molasses; beat well.
5
Add in the dry ingredients and mix thoroughly.
6
Drop by rounded teaspoonfuls onto an ungreased cookie sheet, leaving several inches between for expansion.
7
Sprinkle lightly w/ sugar.
8
Bake for 12 minutes; cool cookies on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
9
To make the icing: combine the sugar, shortening, and water in a bowl; beat until smooth and creamy; cover until ready to use.
10
When the cookies are completely cooled, spread a very thin layer of icing on each cookie; let the icing set before stacking the cookies or they will stick together.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Iced Ginger Cookies

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