just a smidgen

Magnolia’s Iced Ginger Cookies

Gingerbread Cookies 4

“Good morning eager young minds.”

{ All quotes are from ” A Beautiful Mind “ }

“Find a truly original idea. It is the only way I will ever distinguish myself. It is the only way I will ever matter.”

While I wouldn’t claim ownership of

“THE Best Ginger Cookie.. in the World.. Ever”

I do have a predilection for my recipe. However, isn’t it true that..

“In competitive behavior someone always loses.”

My erudite fellow-blogger Roger from “Food, Photography & France” noted.. we need to beware when our

“passion has transmogrified into a self-bestowed confirmation of quality and talent”.

He may have a point.

And, so, humbly.. I continue my search for the Holy Grail of Gingerbread Recipes and pray that I’ve enough talent and passion, er, “joie de vivre” for my next

Bon Appetit Appetempt!

Fortunately, there exists a plethora of Gingerbread recipes to try and almost immediately stumbled across one likely suspect.

“Bah!” I scoffed.. “How could this one be better than my soft, delicately flavored and moist Soft and Cushy Ginger Cookies?”

{ Mirror mirror, on the wall, who has the fairest Ginger Cookie of all? }

The thought of Roger’s words reminded me to have an open mind…

And so, it was settled!  I would bake the Iced Ginger Cookies from the

The World Famous Complete Magnolia Bakery Cookbook

Well.. was I surprised,

“Terrified… mortified… petrified… stupefied…”

Here was a completely different sort of cookie.. the process, the ingredients, the way it baked.. stunned me into submission.

It calls for canola oil (not butter, gasp), they puffed up magnificently

and then instantly flattened when removed from the oven.. into a soft, yet still incredibly tender crumb.

They can be frosted as well…

It seems I’ve a lot to eat learn!

“Classes will dull your mind, destroy the potential for authentic creativity.”

Hmmm.. that one is debatable, I think..

“Perhaps it is good to have a beautiful mind, but an even greater gift is to discover a beautiful heart.”

Even the most famous of us slip up sometimes.. I made their icing as written and only had enough to thinly cover 8 cookies, lol! So it seems the bakery recipe math was divided a wee too many times. Math never was my strength either.. but I’ve multiplied by 4 and given you enough to cover all 30 cookies.. with enough leftover for two spoonfuls to taste. These were excellent with or without the icing.. you decide:D

Magnolia’s Iced Ginger Cookies
 
Ingredients
  • Cookies
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup vegetable oil (preferrably Canola)
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1/4 cup light, unsulphured molasses
  • sugar to dust cookies
  • Icing
  • 4 cups confectioners' (icing) sugar, sifted
  • 4 tbsp solid vegetable shortening
  • 8 tsp water
Instructions
Cookies
  1. Preheat oven to 350°F.
  2. In a medium bowl, sift together the flour through to the salt. Set aside.
  3. In a mixing bowl fitted with a paddle attachment, beat on medium speed, the oil and sugar together for 3 minutes. Add the egg and molasses and beat to blend well.
  4. Turn the mixer on low and gradually add the dry ingredients. Mix until blended.
  5. Drop by spoonfuls on silpat or parchment lined baking sheets, leaving lots of room between. I had about 8 cookies per sheet. Sprinkle lightly with sugar.
  6. Bake for 10-12 minutes. Remove the cookies as soon as the edges begin to brown if you prefer a soft cookie. Let them rest for a minute or two then remove to a rack to cool.
Icing
  1. Combine the sugar, shortening and water in a mixer fitted with a paddle attachment. Beat until smooth and creamy. Adding extra confectioner’s sugar until you get a mixture that isn’t too runny. Smear each cookie and let them dry separately before stacking or the cookies will stick together.
  2. Makes 30 large cookies.
Notes
Adapted from Magnolia Bakery

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