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
Recipe by Just a Smidgen at https://justasmidgen.com/2012/10/14/magnolias-iced-ginger-cookies/