Nanny’s Ginger Molasses Cookies
A soft thick ginger molasses cookies with a vanilla flavored icing remind me of Nanny's kitchen with their good old-fashioned spiced cookie warmth.
Servings 24
Calories 200kcal
Ingredients
For the cookies
- 1 cup granulated sugar
- 1 large egg
- 1 cup molasses
- ½ cup canola oil
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 4 cups flour
For the icing (Optional)
- 2 tablespoons unsalted butter (optional)
- 2½ cups confectioners' sugar (optional)
- ½ teaspoon pure vanilla extract (optional)
- 2 tablespoons milk (optional)
Instructions
For the cookies
- In a large bowl combine the sugar, egg, molasses, and canola oil.
- In medium bowl sift together 3 ½ cups flour, salt, baking powder, soda, ginger, and cinnamon.
- Add the dry ingredients to the wet ingredients alternately with buttermilk. You may need to add remaining flour to stiffen the dough if needed. Chill for 2 hours.
- Remove the cookie dough onto a floured surface and cut into thirds. Place the dough you are not rolling back in fridge to keep chilled. Lightly coat dough with flour and shape into a round ball. Roll to about ½" thick. Cut with round cookie cutter. Repeat with remaining dough.
- Bake for 10 minutes or until cookie looks dry on top and a slight dent remains when touching top of cookie with finger. Cool completely on a wire rack.
For the icing
- In a large saucepan, melt the butter and mix in with the confectioners' sugar along with vanilla and 2 tablespoons milk. Add more milk as needed to make spreading consistency.
- Frost completely cooled cookies and store in an airtight container.
Nutrition
Serving: 1g | Calories: 200kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 179mg | Potassium: 246mg | Fiber: 1g | Sugar: 19g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg