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Iced Ginger Cookies

Source of Recipe

From "More from Magnolia" by Alyssa Torey


Recipe Introduction

"I've been making these cookies for years now, and I still get really excited every autumn when I bake the first batch of the season. They're chewy and spicy with just the right amount of sweet icing. (My boyfriend, Tadhg, insists that I mention he prefers them without the icing.)"

List of Ingredients

Cookie:
â—¦ 2 cups all-purpose flour
â—¦ 2 teaspoons baking soda
â—¦ 1 teaspoon ginger
â—¦ 1 teaspoon cinnamon
â—¦ ½ teaspoon salt
â—¦ ¾ cup vegetable oil (preferably canola)
â—¦ 1 cup sugar plus 1 tablespoon (for sprinkling)
â—¦ 1 large egg, at room temperature
â—¦ ¼ cup light unsulphured molasses

Icing:
â—¦ ½ cup confectioners' sugar, sifted
â—¦ 1 tablespoon solid vegetable shortening
â—¦ 2 teaspoons water


Recipe

Preheat oven to 350 degrees.

In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2 to 3 minutes. Add the egg and molasses, and beat well. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.

To make the icing: Combine the sugar, shortening, and water, and beat until smooth and creamy. Cover until ready to use.

When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies or they will stick together.

Makes 2 ½ dozen cookies