Finalist: Grandma Eva's Ginger Cream Cookies, Pat Bauer, Minneapolis Minneapolis Star Tribune (subscription), MN - 17 hours ago "Growing up in the 1950s and '60s, I remember making Ginger Creams every year for Christmas, using all of the holiday cookie cutters that we had accumulated ...
Grandma Eva's ginger cream cookies
Makes about 3 dozen cookies.
Note: This recipe must be prepared in advance. Our judges liked these cookies for their cakey texture and bold molasses bite. "One of the many vivid memories that I have of visiting Grandma Eva on the farm was getting to eat one of her soft, frosted Ginger Cream cookies," wrote Bauer. "Growing up in the 1950s and '60s, I remember making Ginger Creams every year for Christmas, using all of the holiday cookie cutters that we had accumulated over the years. When Grandma Eve died at age 102 in 1993, the family shared many lovely memories, along with her cookies."
For cookies:
• 1 c. sugar
• 1 c. (2 sticks) butter, at room temperature
• 2 eggs
• 1 c. molasses
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1 tsp. cream of tartar
• 3 1/2 to 4 c. flour, plus extra for rolling dough
• 1 c. sour cream
For icing:
• 4 tbsp. (1/2 stick) butter, at room temperature
• 1 tsp. vanilla extract
• 1/2 c. milk
• 4 c. powdered sugar
• Food coloring and decorative sugars, optional
Directions
To make cookies: In a large bowl, using an electric mixer on medium-high speed, beat sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses, cinnamon, ginger, baking soda and cream of tartar and beat until well-combined.
Reduce speed to low and add flour and sour cream in three parts, starting with flour and ending with sour cream; if dough is really sticky, add extra flour, 1 tablespoon at a time. Cover bowl with plastic wrap and refrigerate overnight (or freeze for a few hours) until dough is very stiff.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
Lightly flour a work surface and lightly flour your hands. Take a handful of dough and press it down on work surface, then flip dough and press again, so there is flour on both flat sides of dough. Using a lightly floured rolling pin, roll dough to 1/4-inch thickness. Dip cookie cutter in flour and cut out dough, re-rolling and re-cutting until all is used.
Place dough on prepared baking sheets (grouping similar-size cookies on same baking sheet to avoid burning) and bake 10 minutes or until cookies have puffed up a bit and a lightly pressed finger doesn't leave an indentation; do not overbake. Remove from oven and transfer cookies to a wire rack to cool completely.
To make icing: In a large mixing bowl, using an electric mixer on medium-high speed, beat butter and vanilla extract until fluffy. Add milk and beat until well-combined. Reduce speed to low and add powdered sugar, 1 cup at a time, until icing reaches desired consistency. Add food coloring (optional), 1 drop at a time, and mix well. Using a knife, spread icing over cookies (recipe makes a generous amount of icing) and sprinkle with decorative sugars (optional).
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