Thursday, March 6, 2014

Soft and Chewy Ginger Molasses Cookies

6:12 AM


  • 2 1/4 cups all-purpose flour

  • 2 teaspoons ground ginger

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cloves

  • 1/2 cup (8 TBS) salted butter, slightly softened

  • 1/4 cup vegetable shortening

  • 1/2 cup white sugar

  • 1/2 cup packed brown sugar

  • 1 egg

  • 1 tablespoon water

  • 1/4 cup molasses

  • 3 cups powdered sugar

  • 1/4 cup water

  • 1 tsp vanilla


  1. Preheat oven to 350.

  2. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves. Set aside.

  3. In the bowl of your mixer, cream butter, shortening, sugar and brown sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg, water and molasses on low speed until mixed.

  4. With the mixer on low, slowly beat in flour mixture until a smooth dough is formed. Cover bowl and chill for at least one hour.

  5. Roll dough into balls the size of 2 Tablespoons. Flatten with your hand to about 1/4 inch and bake for 7 minutes, until edges are just set. Remove pans from oven and let cool on pans for several minutes. Remove to wire rack with spatula.

  6. Once cookies are cool, prepare frosting: Whisk together powdered sugar, water, and vanilla. Frost cookies.


Makes about 2 dozen very large cookies.

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