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by Heather Harris Brady
I’ve never an actual copy of Farm Journal magazine, but I LOVE their cookbooks and whenever I find them in antique stores I buy them. This recipe is based on one from their Homemade Cookies cookbook, and if you can imagine a Lofthouse molasses cookie this would be it. They are big, soft and while there is a lot of molasses in them the flavor is more mild than a traditional molasses cookie.
The whiteness of the icing starts to fade after a few days, just FYI. I made a few changes to the original recipe, including the addition of fresh ginger. They are amazing with a glass of cold milk or a cup of hot tea. They also cut out beautifully, and would make beautiful hearts if your Valentine is a fan of molasses cookies.
Ginger Creams, Makes about 40 3″ cookies
- 1 c. butter, at room temp
- 1 c. packed brown sugar
- 2 eggs
- 1 c. dark molasses
- 1 T. apple cider vinegar
- 1 T. fresh ginger
- 1 T. baking soda
- 1/2 t. baking powder
- 5 c. unbleached all-purpose flour
- 1 t. salt
- 2 c. powdered sugar
- 1 t. white vanilla
- 1 t. water
Preheat the oven to 350. Combine the butter and sugar in a mixing bowl. Cream until light and fluffy.
Beat in the eggs, one at a time, followed by the vinegar, ginger and molasses.
Beat in 4-1/2 c. flour, the baking soda, baking powder and salt.
You should have a pretty brown dough. At this point you can chill it for 30 minutes if you like.
Generously flour a work surface and roll out a portion of the dough. Cut out your shapes and put them on a lightly greased baking sheet.
Bake for about 12 minutes, until the edges are lightly brown. Repeat, roll out and bake the rest of the dough.
Stir together the icing ingredients. Add a bit more water if necessary, to achieve a spreadable consistency. Ice each cookie with a thin layer. Let the cookies sit out until the icing is dry.
These cookies, when iced, are best within three days. Freeze uniced cookies in an airtight container for longer storage.
Three years ago: Meatloaf Sandwiches – The Lazy Cook’s Super Bowl Sunday
Two years ago: Grandma’s Chocolate Cookies
One year ago: Salted Butterscotch Pots de Creme