Sour Cream Ginger Cookies

“These cookies are wonderful. I love gingersnaps, but these have a whole new dimension. I found the recipe in Thru the Grapevine, put out by the Junior League of Elmira. Prep time does not include refrigeration time.”
READY IN:
35mins
YIELD:
5 dozen cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter, sugar and salt.
  2. Add molasses and ginger; stir in egg.
  3. Add sour cream and mix thoroughly.
  4. Sift flour, baking powder, baking soda, cinnamon and cloves together and add to butter mixture.
  5. Refrigerate several hours.
  6. Drop cookie method:.
  7. Roll 1-2 tsp dough into ball.
  8. Roll in granulated sugar.
  9. Place on greased cookie sheet.
  10. Bake at 375F for 10-15 minutes.
  11. Rolled/Cut cookie method:.
  12. Roll out on slightly floured board to about 1/2 inch thickness.
  13. Cut into desired shapes.
  14. Bake at 375F for 10-15 minutes on greased cookie sheet.

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