Soft Ginger Cookies
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5 from 1 vote

Soft Ginger Cookies with Icing

These ginger cookies are a recipe from my grandmother's cookbook. They use buttermilk (surprisingly!) which makes them soft and cakey. A vanilla icing on top makes them irresistible. 
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: molasses cookies
Servings: 36

Ingredients

For cookies:

  • 3/4 cup soft butter
  • 3/4 cup brown sugar packed
  • 1 egg
  • 3/4 cup fancy molasses
  • 3/4 cup buttermilk
  • 3 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1/2 tsp ground cloves

For icing:

  • 2 tbsp soft butter
  • 2 cups confectioners' sugar
  • 1/4 cup cream or milk
  • 1/2 tsp pure vanilla extract
  • Ground cinnamon to sprinkle (optional)

Instructions

  • Preheat oven to 350ºF. Line baking sheets with parchment paper.
  • In a stand mixer, beat together the butter and brown sugar until light and creamy, about 2 minutes. Beat in the egg, then the molasses and buttermilk, pausing occasionally to scrape down sides of bowl.
  • In a separate bowl, whisk (or sift) together the flour, baking powder, baking soda, salt and spices. Add to the molasses mixture and beat on medium speed until combined.
  • Drop by teaspoonfuls 3" apart onto prepared baking sheets. Bake for about 12 minutes, until they've lost their sheen and have a slight bounce when gently pressed.
  • To make the icing, stir all ingredients together in a medium bowl (I use my hands to work the butter into the confectioners' sugar). Use a spoon to frost the cookies while they're still slightly warm for a glaze effect. Sprinkle with cinnamon, if desired.

Notes

Adapted from the Purity Cookbook