My mom started making these Ginger Cookies when I was a teenager. We haven't looked back. She usually made them at Christmas time but I like making Ginger Cookies year round. The Ginger Cookies taste great unfrosted but when you add the frosting they are magical!
As you might imagine, I love sprinkles so I loaded them on the Ginger Cookies. You can also go light on the sprinkles as you will see in the picture at the bottom of this post. Let's get started!
I have laid out the ingredients needed for the cookie part of this recipe.
The little bowl beside the molasses holds the baking soda and salt. Start by adding the sugar and butter to a mixing bowl. You can use a stand mixer or hand mixer for this recipe. Mix until it is combined together.
Ginger Cookies use just one egg, go ahead and add it to your mixture. Turn your mixture on low and mix together. If you don't have butter you can use shortening as a substitute in this recipe.
Slowly, slowly, slowly like a sloth, add the molasses. This is what makes the Ginger Cookies amazing but it is kind of a mess. I use mild molasses but go ahead and use full flavor if that is what you have in your cupboard. I have used both types for these Ginger Cookies and both work just fine.
Once again, turn you mixer on to low and combine. Next add in your soda, cinnamon, ginger, cloves and salt. Mix until combined together. Finally add in the flour and mix until well combined and no flour remains to be seen.
Just like that you are ready to bake the Ginger Cookies. Shape into small balls of not quite an inch. I use parchment paper and can usually fit 16 cookies on a baking sheet. Next step, using a bowl of sugar and a glass press each cookie.
Bake at 350° for 8-10 minutes.
And just like that you have your Ginger Cookies that are ready to frost. Or if you don't like frosting the Ginger Cookies are ready to eat. The spices really shine through and give such a wonderful aroma to the kitchen.
Ingredients:
¾ cup butter
1 cup sugar
1 egg
4 tablespoons molasses
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
2 teaspoons baking soda
pinch of salt
2 cups flour
Directions:
Preheat oven to 350 ° .
Combine the sugar and butter together in your mixing bowl and beat until well combined.
Add in the egg and mix on low.
Measure the molasses and add to the mixture. (4 tablespoons is a ¼ cup)
Add your dry ingredients to the wet ingredients and mix until all is combined and no dry ingredients are visible in the bowl.
Roll into small balls about ¾ of an inch. Press each cookie down with a glass that has been dipped in sugar.
Bake at 350 ° for 8-10 minutes. Cool before frosting.
Frosting:
Ingredients:
1 stick butter melted
¼ cup of heavy cream
¾ teaspoon of lemon juice
4-5 cup of powdered sugar
Mix all the ingredients together and use to frost the cookies. Make sure to put the sprinkles on before the frosting dries.
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