There’s just something about iced ginger cookies- I don’t know if it’s a childhood thing, a sweet with just a little bit of spicy thing, a crispy on the outside and chewy on the inside thing, or probably it’s all of these things plus the fact that I only make them in the autumn and that means usually once a year, and anything you make just once a year becomes that much better, right? Anyway, here is my recipe for the best iced ginger cookies... ever...
makes about 2 dozen cookies
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil
1 cup sugar ( plus 1 tablespoon for sprinkling )
1 large egg, at room temperature
1/4 cup light unsulphured molasses
1/2 cup confectioners sugar
1 tablespoon solid vegetable shortening
2 teaspoons cold water
to make the cookies:
Preheat the oven to 350 degrees.
In a small bowl combine the flour, 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 2-3 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 - the cookies should be nice and crinkly on the top! Cool the cookies completely before icing.
to make the icing:
Combine the sugar and shortening and water in a small bowl and whisk together until smooth and creamy. When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or icing spatula. Let the icing set before storing the cookies or they will stick together.