Sour Cream Ginger Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These cookies are wonderful. I love gingersnaps, but these have a whole new dimension. I found the recipe in Thru the Grapevine, put out by the Junior League of Elmira. Prep time does not include refrigeration time. Ingredients:
1/2 cup butter, softened |
1 1/2 cups brown sugar |
1/2 teaspoon salt |
1 cup dark molasses |
1 tablespoon ground ginger |
1 egg |
1 cup sour cream |
4 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon ground cloves |
Directions:
1. Cream butter, sugar and salt.
2. Add molasses and ginger; stir in egg.
3. Add sour cream and mix thoroughly.
4. Sift flour, baking powder, baking soda, cinnamon and cloves together and add to butter mixture.
5. Refrigerate several hours.
6. Drop cookie method:.
7. Roll 1-2 tsp dough into ball.
8. Roll in granulated sugar.
9. Place on greased cookie sheet.
10. Bake at 375F for 10-15 minutes.
11. Rolled/Cut cookie method:.
12. Roll out on slightly floured board to about 1/2 inch thickness.
13. Cut into desired shapes.
14. Bake at 375F for 10-15 minutes on greased cookie sheet.
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