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Categories:
flour baking soda ground ginger ground cinnamon salt canola oil sugar sugar egg light unsulphured molasses powdered sugar vegetable shortening water
Viewed: 11 - Published at: a year agoIngredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 12 teaspoon salt
- 34 cup canola oil
- 1 cup sugar, plus
- 1 tablespoon sugar, for spinkling
- 1 large egg, at room temperature
- 12 cup light unsulphured molasses
- 12 cup powdered sugar, sifted
- 1 tablespoon vegetable shortening
- 2 teaspoons water
Method
- Preheat the oven to 350.
- In a mixing bowl, combine the first 5 ingredients; set aside.
- In a larger bowl, beat together the oil and sugar for 2-3 minutes (use an electric mixer on medium speed).
- Add in the egg and molasses; beat well.
- Add in the dry ingredients and mix thoroughly.
- Drop by rounded teaspoonfuls onto an ungreased cookie sheet, leaving several inches between for expansion.
- Sprinkle lightly w/ sugar.
- Bake for 12 minutes; cool cookies on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing: combine the sugar, shortening, and water in a bowl; beat until smooth and creamy; cover until ready to use.
- When the cookies are completely cooled, spread a very thin layer of icing on each cookie; let the icing set before stacking the cookies or they will stick together.
