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Holiday Ginger Cookies Land O'Lakes package Yield: 2 dozen 4½" cookies Cookie: 1¼ cups granulated sugar 1 cup butter, softened 1 egg 3 Tbsp. molasses 1 tsp. vanilla 3 cups all-purpose flour 2 tsp. ground cinnamon 1 tsp. ground ginger ½ tsp. baking soda ¼ tsp. salt Combine first five cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 375o. Roll out dough on lightly floured surface, ½ at a time (keeping remaining dough refrigerated), to 1/8" thickness. Cut with 4" to 5" cookie cutter. Place cookies 1" apart on ungreased cookie sheets. Bake for 6 to 9 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely. Frosting: 3 cups powdered sugar 1/3 cup butter, softened 1 tsp. vanilla 1 to 2 Tbsp. milk Combine powdered sugar, 1/3 cup butter and 1 tsp. vanilla in small mixer bowl. Beat at low speed, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting as desired. Note: Another cookie for the annual Christmas cookie exchange. |
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