12 Days of Goodies: Day 5 Super-Soft Ginger Cookies Done Two Ways

Ginger cookies tend to be a Christmas cookie staple, but many of them can leave you underwhelmed as far as flavor and texture go. Not so with these cookies - they are soooo soft, and the flavor is deep and rich from the combination of molasses, cinnamon, and ginger. If you think you don't like ginger cookies, I highly recommend giving these a try.

Half of the cookies I rolled in sugar before baking, and the other half I frosted with vanilla frosting after they had cooled. They're delicious both ways, and the recipe makes a lot (I got 80 cookies!) which is a plus if you want to hand them out to family and friends . . . or if you're doing 11 cookie trays, like I am. :)

Soft Ginger Cookies (recipe from Betty Crocker Cookbook)
1 c. sugar
3/4 c. sour cream
1 c. butter, softened
1/2 c. molasses
1 egg
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt

3 c. flour

1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
2. In a large bowl, beat sugar and butter until creamy, about 2 minutes. Scrape down bowl.
3. Add sour cream, molasses, egg, baking soda, cinnamon, ginger, and salt, and beat again, 3-4 minutes.
4. Stir in flour until just combined.
5. Drop dough by Tbls onto prepared cookie sheets. Roll in sugar if desired. Bake 9-11 minutes, or until cookies are set. Let cool on pan for a couple minutes, then move to cooling racks to cool completely.
*I used my basic buttercream recipe to frost my cookies, but use whatever you like best!

Vanilla Buttercream
1/2 c. butter
1/2 c. shortening
4 c. powdered sugar
1 Tbls. vanilla
2-3 Tbls. milk
1. Beat together butter and shortening until light and fluffy, 3 minutes.
2. Slowly add powdered sugar and beat on med.-high speed for 5 minutes.
3. Beat in vanilla and milk.

Hugs and cookies,

Amanda