Amish Molasses-Ginger Drops
Molasses cookies that showcase this popular pantry staple whether you use sorghum, blackstrap, or light or dark molasses.
35 min.prep time
1 cup sugar
1/4 cup molasses
1 tablespoon freshly grated lemon zest
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
2 tablespoons fresh lemon juice
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. Add all remaining cookie ingredients; beat at low speed until well mixed.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto greased cookie sheets. Bake 10-12 minutes or until cookies are set. Cool 2 minutes on cookie sheet; remove to cooling rack. 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.
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.