Soft Molasses Cookies II

The best soft molasses cookie I’ve ever eaten! You may substitute 3/4 cup undiluted evaporated milk with 3/4 tablespoon vinegar for the sour cream. Cookies can be iced with a mixture of confectioners’ sugar and milk, or just sprinkled with confectioners’ sugar.

Original recipe makes 5 dozen

Ingredients

3 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup butter
1 cup white sugar
1 egg
1/3 cup molasses
3/4 cup sour cream

  • PREP

    15 mins

  • COOK

    12 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.
  2. Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.

Nutrition

Calories: 76 kcal
Carbohydrates: 9.6 g
Cholesterol: 13 mg
Fat: 3.8 g
Fiber: 0.2 g
Protein: 0.9 g
Sodium: 106 mg