Sour Cream Ginger Cookies

Sour Cream Ginger Cookies
(Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 72.).

These are delicious cookies and I love one (or two) with my morning coffee. I have to say that the icing really makes these and adds an extra dimension. That said, this is supposed to be a glaze and apparently, mine turned out more like a thick icing. Never mind that, because they taste great. I just put a dollop on each cookie.

2 1/2 cups sifted, all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons powdered ginger
1 teaspoon cinnamon
6 oz. (1 1/2 sticks) unsalted butter
1 cup light brown sugar, firmly packed
2 tablespoons light molasses
1 egg
1/2 cup sour cream

White Glaze

1 egg white
1 1/2 cups strained confectioners sugar
1/8 teaspoon salt
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract

Makes 42 cookies

Preheat oven to 375. Line cookie sheets with parchment.

Sift together the flour, baking soda, salt, ginger and cinnamon. Set aside.

Cream the butter. Add the sugar and beat well.

Beat in the molasses.

Add the egg and beat well.

Add the dry ingredients in three additions alternating with the sour cream in two additions.

Shape the dough in teaspoon-sized mounds and place 2 inches apart on the baking sheet. Bake for 12-14 minutes, reversing the sheets halfway between baking. The cookies are done when they bounce back after being lightly pressed with the fingertip.

Transfer to a cooling rack. Prepare the icing.

Icing

Mix the egg white briefly until foamy. Add the sugar, salt, butter and vanilla. Beat for 2-3 minutes.

Brush the glaze over the cookies with a pastry brush and allow to dry.

Comments

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