Posted by: Josey Lyne Payne, Esq. | December 11, 2009

Big Huge Soft Frosted Molasses Cookies

I made this recipe a few weeks ago and they turned out to be a test run.  They were alot of work, messed up my kitchen, took too much time, and were worth it (even if I did only get to eat 3 or 4 myself).  Drin absolutely LOVED these cookies.

With a mouthful of crumbs and ginger wafting on his voice he declared: “You have to make these for the Christmas party.”  This was while I was still elbow deep in flour and frosting, standing amidst a sea of dirty bowls, pots, and pans, and wondering if I’d be able to frost them as fast as he was devouring them – I was thinking, ‘NOT’.

Well, as I mentioned, a few weeks have passed, and still he’s asking for his cookies.  I guess that means, there will be Big Huge Soft Frosted Molasses Cookies at the open house tomorrow, much to Drin’s delight.  Iwonder if they’ll go with beer?

Drin’s Favorite Big Huge Soft Frosted Molasses Cookies
           adapted from:  Susan Branch – Christmas From the Heart of the Home

Ingredients
1 cup white sugar
1 cup butter, softened
1 cup molasses
1 cup sour cream
3 teaspoons baking soda
1 tablespoon white vinegar
2 teaspoons ground ginger
1/2 teaspoon salt
3 eggs, beaten
4 cups flour, sifted
2 cups confectioners’ sugar, packed then sifted
5 1/2 tablespoons milk
2 teaspoons butter
1 teaspoon vanilla extract
2 tablespoons milk (additional)

Directions
Cookies

Preheat oven to 350 degrees F.
Cream butter and sugar together well.  Add molasses and sour cream.  Mix well.
Mix the baking soda with the vinegar (remember grade school science experiments?).
Add it to the batter along with the ginger and salt.
Stir in beatn eggs then sifted flour.
Drop by rounded tablespoonfulls onto a greased cookie sheet, at least 2 inches apart, and bake for 10 to 12 minutes. 
Remove from oven, allow to cool on the sheet for a few minutes, then remove to rack to cool completely.
Frosting
Heat together the milk and butter.  With a wooden spoon beat sugar with hot milk and butter mixture.  Beat in extract. 
If necessary, add additional hot milk until creamy and spreadable. 
Work quickly and frost cookies immediately. 
**If frosting begins to harden, beat in another drop of hot milk.  Frost thinly and let cookies dry before stacking.

Have Yourself a Merry Little Christmas!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: