Ingredients for Iced Ginger Cookies
- All Purpose Flour
- ¼ teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Salt
- Canola Oil
- Sugar
- 1 large egg
- Unsulphured Molasses
- 1 cup powdered sugar
- Vegetable Shortening
- 1-2 tablespoons milk or water
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How to Make Iced Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon baking soda.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, softened, and ¾ cup packed light brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Beat in 1 large egg, then stir in 2 tablespoons molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Roll dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Sprinkle cookies lightly with granulated sugar.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- **Make the icing:** In a medium bowl, beat together 1 cup powdered sugar, 2 tablespoons unsalted butter, softened, and 1-2 tablespoons milk or water until smooth and creamy. Add more milk or water, one teaspoon at a time, to reach desired consistency.
- Once cookies are completely cool, spread a thin layer of icing over each cookie.
- Let icing set completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
731g
Fat
43g
Carbs
98g
