"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lee’s Sour Cream & Ginger Cookies Recipe

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This recipe for Lee’s Sour Cream & Ginger Cookies, by , is from Live... Love... Laugh... Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deb Ciavola


Cookie Dough Glaze

1 1/2 cups butter, softened 4 egg whites
1 cup white sugar 4 Tbsp. butter softened
1 cup brown sugar 4 tsp. vanilla
2 eggs 6 cups powdered sugar
1/4 cup molasses
1 cup sour cream
5 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 Tbsp. ginger
1 Tbsp. cinnamon

Cookie Directions:
1. Preheat oven to 350 degrees.
2. Line cookie sheet with parchment paper. Spray parchment with Pam.
3. Beat butter with sugar until fluffy.
4. Add eggs and beat until fluffy.
5. Add molasses and beat.
6. Add ginger, cinnamon, salt, baking soda.
7. Beat in flour until well mixed.
8. Beat in sour cream until mixed thoroughly. Do not overbeat at this point.
9. Scoop into balls and place on cookie sheet 3 inches apart.
10. Bake 12-15 min.
11. When press on top, should make a small impression but should feel spongy.
12. Frost when completely cooled.

Glaze Directions:
1. Beat egg whites until foamy.
2. Add powdered sugar, salt, butter, and vanilla.
3. Beat 5-7 minutes until smooth and creamy. (Add milk if too thick or powdered sugar if too thin)




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