Since I didn’t cook at the lodge this past week, I decided it was a good time to go through some boxes of cookbooks and recipes, and do some culling and organization. I love a great molasses cookie, and although some of the instructions on this one were a bit sketchy, I filled in the blanks. I will say that the dough is pretty gooey, and a little hard to work with, but oh so worth it, they are delicious. They are light and slightly sweet.
Molasses Cookies
Ingredients
- 1 stick of butter, room temperature
- 1 cup light brown sugar
- 1/2 cup molasses
- 1 egg, room temperature
- 1/2 cup sour cream, room temperature
- 2 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 tsp ground ginger
- 3/4 tsp salt
- 8 oz room temperature cream cheese
- 1/2 cup packed powdered sugar
- 1/2 tsp vanilla extract.
Icing
Instructions
- In the large bowl of electric mixer, beat together the first 5 ingredients.
- Sift together flour and next 4 ingredients.
- Add the dry ingredients to the butter mixture. Combine well. Add more flour, if the consistency is too tacky.
- Scrape the dough onto plastic wrap, form into a log, and refrigerate, for at least an hour. The dough will remain soft, regardless of how long you refrigerate it.
- Heat oven to 350.
- I cut off slices, then cut pieces and laid on silicone covered baking sheet (see above picture).
- Bake about 10 minutes.
- Cream together all icing ingredients.
- Ice cookies when cool.