Whether you use sorghum, blackstrap, light or dark molasses, these cookies showcase this popular pantry staple.
| 1 |
|
cup sugar |
| 3/4 |
|
cup LAND O LAKES® Butter, softened |
| 1/4 |
|
cup molasses |
| 1 |
|
egg |
| 1 |
|
tablespoon freshly grated lemon peel |
| 2 |
|
cups all-purpose flour |
| 1 1/2 |
|
teaspoons ground ginger |
| 1 |
|
teaspoon baking soda |
| 1/2 |
|
teaspoon ground cloves |
| 1/4 |
|
teaspoon salt |
| 2 |
|
cups powdered sugar |
| 1/4 |
|
cup LAND O LAKES® Butter, softened |
| 2 |
|
tablespoons fresh lemon juice |
|
|
Crystallized ginger |
Heat oven to 375°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add molasses, egg and lemon peel. Continue beating until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto greased cookie sheets. Bake for 10 to 12 minutes or until cookies are set. Let stand 2 minutes; remove from cookie sheets. Cool completely.
Combine powdered sugar, 1/4 cup butter and lemon juice in small bowl. Beat at low speed until smooth. (Add additional lemon juice, 1 teaspoon at a time, if frosting is too thick.) Spread frosting over cooled cookies. Sprinkle with chopped crystallized ginger.
Recipe Tip
In the deep south, there lies a fondness for the thick, sweet, iron-rich condiment, molasses. Unlike light and dark molasses which are produced from the juices squeezed from sugar cane, sorghum molasses is the syrup produced from the cereal grain, sorghum.
