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.
Servings: 36
Ingredients
For cookies:
- ¾ cup soft butter
- ¾ cup brown sugar packed
- 1 egg
- ¾ cup fancy molasses
- ¾ cup buttermilk
- 3 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- ½ tsp ground cloves
For icing:
- 2 tbsp soft butter
- 2 cups confectioners' sugar
- ¼ cup cream or milk
- ½ 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.