Iced Ginger Cookies

READY IN: 57mins
Recipe by ratherbeswimmin

From the Magnolia Bakery.

Top Review by Va.2527

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.

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. In a mixing bowl, combine the first 5 ingredients; set aside.
  3. In a larger bowl, beat together the oil and sugar for 2-3 minutes (use an electric mixer on medium speed).
  4. Add in the egg and molasses; beat well.
  5. Add in the dry ingredients and mix thoroughly.
  6. Drop by rounded teaspoonfuls onto an ungreased cookie sheet, leaving several inches between for expansion.
  7. Sprinkle lightly w/ sugar.
  8. Bake for 12 minutes; cool cookies on cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. To make the icing: combine the sugar, shortening, and water in a bowl; beat until smooth and creamy; cover until ready to use.
  10. 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.

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