From More From Magnolia
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 cup sugar
- 1 large egg, room temperature
- 1/4 cup light unsulphured molasses
Icing
- 1/2 cup confectioners’ sugar, sifted
- 1 tablespoon solid vegetable shortening
- 2 teaspoons water
Preheat oven to 350°.
In small bowl, combine flour, baking soda, ginger, cinnamon and salt. Set aside.
In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar for 2-3 minutes. Add the egg and molasses and beat well. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches in between for expansion. Bake for 12 minutes (*mine only took 8-10). Cool the cookies on the sheets for 5 minutes, then remove to a wire rack to cool completely.
For icing: Combine sugar, shortening and water and beat until smooth and creamy. When cookies are completely cooled, spread a thin layer of icing on each cookie.
