Recipe: Iced Ginger Cookies
Description: Make and share this Iced Ginger Cookies recipe from Food.com.
Ingredients: [{"text": "2 cups all-purpose flour"}, {"text": "2 teaspoons baking soda"}, {"text": "1 teaspoon ground ginger"}, {"text": "1 teaspoon ground cinnamon"}, {"text": "1/2 teaspoon salt"}, {"text": "3/4 cup canola oil"}, {"text": "1 cup sugar, plus"}, {"text": "1 tablespoon sugar, for spinkling"}, {"text": "1 large egg, at room temperature"}, {"text": "1/2 cup light unsulphured molasses"}, {"text": "1/2 cup powdered sugar, sifted"}, {"text": "1 tablespoon vegetable shortening"}, {"text": "2 teaspoons water"}]
Instructions: Preheat the oven to 350&deg;.
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.
