1 cup granulated sugar
1 cup butter, softened
1 cup molasses
1 cup sour cream
3 teaspoons baking soda
1 tablespoon white vinegar
2 teaspoons ground ginger
1/2 teaspoon salt
3 eggs, beaten
4 cups unbleached all-purpose flour, sifted
2 cups confectioners' sugar, packed, then sifted
5 1/2 tablespoons milk
2 teaspoons butter
1 teaspoon lemon extract
2 to 3 tablespoons hot milk
Heat oven to 350 degrees F. Grease a cookie sheet.
Cream butter and sugar well.
Add molasses and sour cream. Mix well.
Mix the baking soda and vinegar and add it along with ginger and salt.
Stir in beaten eggs, then sifted flour.
Drop by rounded tablespoons onto prepared cookie sheet 2 inches apart.
Bake for 10 to 12 minutes.
Remove from pan and cool on sheets of waxed paper. Frost.
Frosting: Heat the milk and the butter.
With a wooden spoon beat sugar with hot milk and butter mixture.
Beat in lemon extract. If necessary, add additional hot milk until creamy and spreadable. Work quickly and frost immediately.
If frosting begins to harden, beat in another drop of hot milk.
Frost thinly and let cookies dry before stacking.
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