gingercreams7_little-house-dunes

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

Icing

  • 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.

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Beat in the eggs, one at a time, followed by the vinegar, ginger and molasses.

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Beat in 4-1/2 c. flour, the baking soda, baking powder and salt.

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You should have a pretty brown dough. At this point you can chill it for 30 minutes if you like.

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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.

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Bake for about 12 minutes, until the edges are lightly brown. Repeat, roll out and bake the rest of the dough.

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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.

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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


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