Iced Ginger Cookies

"From the Magnolia Bakery."
 
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Ready In:
57mins
Ingredients:
13
Yields:
2 1/2 dozen
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ingredients

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directions

  • Preheat the oven to 350°.
  • In a mixing bowl, combine the first 5 ingredients; set aside.
  • In a larger bowl, beat together the oil and sugar for 2-3 minutes (use an electric mixer on medium speed).
  • Add in the egg and molasses; beat well.
  • Add in the dry ingredients and mix thoroughly.
  • Drop by rounded teaspoonfuls onto an ungreased cookie sheet, leaving several inches between for expansion.
  • Sprinkle lightly w/ sugar.
  • Bake for 12 minutes; cool cookies on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • To make the icing: combine the sugar, shortening, and water in a bowl; beat until smooth and creamy; cover until ready to use.
  • 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.

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Reviews

  1. I made these several weeks back and they were so well received that I have made them several times since. The only change I made was the icing. I used 3 parts powdered sugar to 1 part shortening, added a touch of vanilla & enough evaporated milk/milk to made the right consistency to sandwich 2 cookies together. I don't bother to sift the sugar but beat the mixture well. I sandwiched the cookies, like an Oreo, with a good amount of the icing in the middle. I wrap them individually in plastic wrap. Letting them sit overnight adds to the flavor & texture of the treat. They are so good that I can't keep up with the demand.
     
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