These cozy spice cookies, which have a soft texture, a dark golden color, and a good but not overly strong molasses flavor, are not for summer. Save them for warming up a fall morning, winter evening, or wet spring afternoon.
makes 12 cookies • cookie making 20 minutes • cookie baking 350 degrees, for about 18 minutes
cookies
2 cups unbleached all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
6 tablespoons (¾ stick) unsalted butter, at room temperature
6 tablespoons vegetable shortening, such as Crisco
1 cup sugar
1 large egg
¼ cup unsulphured molasses
½ cup sour cream
icing
1 cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons milk, plus up to 1 teaspoon if needed
MAKE THE COOKIES. Sift the flour, baking soda, salt, ginger, cinnamon, and cloves into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, shortening, and sugar until blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg, molasses, and sour cream and mix until blended and the color is an even light brown, about 1 minute. (At first the mixture may look separated and multicolored, but it will become evenly colored.) On low speed, add the flour mixture, mixing just until the flour is incorporated and a soft, sticky dough forms. Cover the bowl and chill until the dough is firm enough to form into balls, about 2 hours.
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
For each cookie, use an ice cream scoop or measuring cup with ¼-cup capacity to portion the dough, then roll each one between the palms of your hands into a ball. Place the cookies on the prepared baking sheet, spacing them 3 inches apart. Bake until the tops feel firm but the centers still feel soft, there are small cracks on top, and the bottoms are slightly browned, about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
MAKE THE ICING. In a small bowl, stir the powdered sugar and vanilla together with enough milk to form a thick frosting. Use a small spoon to drizzle the icing over each cookie. Let the cookies sit at room temperature until the icing is firm.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.