Iced Molasses Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, molasses and water. Combine the flour, baking soda, cinnamon and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. , For frosting, combine the sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add confectioners' sugar. Beat on high until frosting forms stiff peaks, about 7 minutes. Frost cookies. Let stand until dry.

Steps:

• to make the COOKIES:.
• sift the flour, baking soda, salt, ginger, cinnamon, cloves into a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, shortening, and sugar till blended -- about 1 minute.
• stop the mixer and scrape down the sides of bowl as needed during mixing.
• add the egg, molasses and sour cream and mix until blended and the color is an even light brown.about 1 minute.
• (at first the mixture may look seperated and multicolored, but it will become evenly colored).
• on low speed, add the flour mixture, mixing just until the flour is incorporated and a soft sticky dough forms.
• cover the bowl and chill until the dough is firm enough to form into balls -- about 2 hours.
• Position a rack in the middle of the ovwn.
• preheat the oven to 350* -- line a baking sheet with parchment paper.
• for each cookie, use an ice cream scoop or measuring cup with 1/4 cup capacity to portion the dough, then roll each one between the palms of your hands into a ball.
• place the cookies on the prepared baking sheet -- spacing them 3" apart.
• Bake until the tops feel firm but the centers still feel soft, there are small cracks on top and the bottoms are slightly browned -- about 18 minutes --
• cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• to prepare the ICING:.
• in a small bowl, stir the powdered sugar and vanilla together with enough milk to form a thick frosting.use a small spoon to drizzle the icing over each cookie.
• let the cookies sit at room temperature for up to 4 eays.

Steps:

• Pre-heat oven to 350 degrees. Mix together butter and sugar, then beat in egg. Add molasses, salt, cinnamon and ginger. Gradually add in the flour. Drop table-spoonfuls onto a greased cookie sheet, and bake 7-9 minutes.
• icing: Stir sugar and milk together until smooth, then add corn syrup and vanilla. If mixture is too thick, add more corn syrup until it is easily spreadable, but not too thin.
• Let cookies cool then frost.

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, beat brown sugar, shortening and molasses with electric mixer on medium speed until well blended. Beat in eggs. Stir in remaining cookie ingredients until well blended. (Dough will be sticky.)
• Drop dough by rounded teaspoonfuls about 1 inch apart onto cookie sheets.
• Bake 7 to 9 minutes or until light golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies.