• Grandma's Frosted Molasses Cookies

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    • 1 c. Sugar
    • 1 c. Butter, softened
    • 1 c. Molasses
    • 1 c. Lowfat sour cream
    • 3 tsp Baking soda
    • 1 Tbsp. White vinegar
    • 2 tsp Powdered ginger
    • 1/2 tsp Salt
    • 3 x Large eggs, beaten
    • 4 c. Unbleached flour, sifted
    • 2 c. Powdered sugar, packed then sifted
    • 5 1/2 Tbsp. Lowfat milk
    • 2 tsp Butter
    • 1 tsp Lemon extract
    • 2 Tbsp. Lowfat milk, warm, (up to 3 Tbsp.)


    1. Preheat oven to 350 degrees. Cream butter and sugar well. Add in molasses and lowfat sour cream. Mix well. Mix the soda with the vinegar and add in it along with ginger and salt. Stir in beaten Large eggs, then sifted flour. Drop by rounded tablepooons onto greased cookie sheet 2 inches apart. Bake 10 to 12 munutes. Remove from pan and cold on sheets of waxed paper. Finished cookies should be about 3 1/2 inches across. Frost.
    2. Frosting: First heat together the lowfat milk and the butter. With a wooden spoon beat sugar with warm lowfat milk and butter mix. (Put extra lowfat milk on to heat.)
    3. Beat in extract. If necessary, add in additional warm lowfat milk till creamy and spreadable. Work quickly and frost immediately. If frosting begins to harden, beat in another drop of warm lowfat milk. Frost thinly and let cookies dry before stacking.

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