Add butter to boiling water and when it is melted, add to molasses mixture. Add sour cream and blend. Add remaining ingredients and blend well. Refridgerate for 1 hour.
If dough is sticky, add a bit more flour. Roll into balls and put onto a greased baking tray. Leave room for expansion. Use a spoon dipped in milk to flatten cookies and make them shiny. Bake for 10-15 minutes. Cool on a wire rack.
If desired, top with cream cheese icing and sprinkles. Yum!