Prep 45 mins
Cook 12 mins
From the Magnolia Bakery.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 3⁄4 cup canola oil
- 1 cup sugar, plus
- 1 tablespoon sugar, for spinkling
- 1 large egg, at room temperature
- 1⁄2 cup light unsulphured molasses
- 1⁄2 cup powdered sugar, sifted
- 1 tablespoon vegetable shortening
- 2 teaspoons water
- 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.
I made these several weeks back and they were so well received that I have made them several times since. The only change I made was the icing. I used 3 parts powdered sugar to 1 part shortening, added a touch of vanilla & enough evaporated milk/milk to made the right consistency to sandwich 2 cookies together. I don't bother to sift the sugar but beat the mixture well. I sandwiched the cookies, like an Oreo, with a good amount of the icing in the middle. I wrap them individually in plastic wrap. Letting them sit overnight adds to the flavor & texture of the treat. They are so good that I can't keep up with the demand.