Sasha’s Ginger Drop Cookies

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These pillowy gingerbread cookies will make any day feel merry and bright!

Cookie Ingredients

  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 tsp. baking soda dissolved in 1/2 cup water
  • 2 cups flour
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon

Glaze Ingredients

  • 3/4 cup to 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 tsp milk
  • festive sprinkles
  • food coloring (optional)

Directions

  • Preheat oven to 400 degrees F
  • Use an electric mixer to cream together the shortening, sugar, egg and molasses
  • Stir in the baking soda/water mixture and mix
  • In a separate bowl, use a spatula to mix the flour, salt, and spices
  • Using the blender on low speed, gradual mix the flour mixture into the molasses mixture
  • Cover and refrigerate for at least 2 hours
  • Drop dough by the teaspoon about 2 inches apart on a lightly greased cookie sheet
  • Bake for 7 to 8 mins or just until set; do not over bake (cookies should have risen but should not be crispy around the edges. To check if the dough is thoroughly cooked, stick a toothpick in the middle. If it comes out clean, they are done)
  • To make the icing: use a blender to blend the powdered sugar, milk, and vanilla extract.
  • The icing should not be too drippy nor too stiff; add more powdered sugar or milk as necessary until you have the consistency you want (powdered sugar will make the icing stiffer and milk will make the icing thinner)
  • Add a few drops of food coloring, if you wish. The icing will be a pastel version of whichever color you use.
  • To frost the cookies: place the icing in the middle of the cookie; from there it will drip to the sides. Dust with festive sprinkles and let the icing set

Recipe adapted from Penzey’s Spices Catalog and tweaked by Sasha

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