Soft Molasses Cookies II

SUBMITTED BY: Anna S. Uhland

"The best soft molasses cookie I've ever eaten! You may substitute 3/4 cup undiluted evaporated milk with 3/4 tablespoon vinegar for the sour cream. Cookies can be iced with a mixture of confectioners' sugar and milk, or just sprinkled with confectioners' sugar."

PREP TIME	15 Min
COOK TIME	12 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 5 dozen

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INGREDIENTS

3 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup butter
1 cup white sugar
1 egg
1/3 cup molasses
3/4 cup sour cream

READ REVIEWS (21)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.
Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.

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REVIEWS

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Reviewed on Nov. 25, 2006 by cicada77

These cookies were amazing. I made a few changes based on some other reviews... increased cinnamin to 2 tsp and increased the molasses to 1/2 c. Also used 1/2 c. white and 1/2 c. br sugar. The resulting cookie was soft, had excellent flavor and tasted great iced with caramel frosting.

5 users found this review helpful