Sunday, June 1, 2008


1 cup sugar
1 cup butter, softened
1 egg
3 tbsp molasses
1 tsp vannila extract
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 teaspoon salt

3 cups powdered sugar
1/3 cup butter, softened
1 tsp vanilla extract
1 to 2 tbsp milk


Combine sugar, butter, egg, molasses and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookies ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm ( 1 to 2 hours ).

Heat oven to 375 degree F.

Roll out dough on lightly floured surface, one-half at a time ( keeping remaining dough refrigerated ), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies 1 inch apart onto ungreased cookies sheets. Bake for 6-9 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely on a rack.

Combine powdered sugar, butter and vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting as desired.

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