Baking Day With Mama May Makes a Comeback and Ginger Molasses Cookies

I'm so thankful for my friend, Stephanie. 

She has been my kindred spirit, confidant and best friend for many years now. 

We laugh, we cry, we embrace multiple personalities. 

She's a fantastic mama, wife, nurse and hospitality guru. 

Her home is always open

and her heart is always so full of things to share. 

She's gifted in multiple ways and finds ways to exercise those talents. 

It's been awhile since we've done a 

"Baking Day with Mama May" 

event in our middle school ministry. 

But, Josh and I were both soooo excited when she felt it was time to bring those special times back! 

This November was the kick off. 

On the menu: 

Ginger Molasses Cookies with Icing

I've included the recipe below.

Four wonderful ladies joined us for this baking day and it was perfect! 

All went home with a huge plate of cookies they made. 

Thanks Steph for opening up your home to us!! 

I enjoyed the cookies (I was a taste tester!) so much that I have made them twice since then, once for Josh's life group and once for Thanksgiving. 

Ginger Molasses Cookies with Icing

1 1/2 c. shortening

2 c. sugar

1/2 c. molasses

2 eggs

4 tsp. baking soda

4 1/2 c. all-purpose flour

2 tsp. cinnamon

1 tsp. salt

1 Tablespoon milk

Icing

1 1/4 c. powdered sugar

3 Tablespoons milk

For the cookies, start by creaming together the shortening and sugar. I used a mixer which was faster than doing it by hand. Then add in the molasses, milk and eggs. Mix the dry ingredients in a separate bowl and then add them to the wet ingredients. Once the dough is well mixed, roll them into small balls. You can also make them bigger, just adjust the cooking time. Bake on an un-greased cookie sheet at 375 degrees for about 7-9 minutes. If you want them a bit chewy, go for the shorter time. Let them cool on the cookie sheet for a few minutes before transferring them to a cooling rack. Whisk the icing together until all of the clumps are out. Dip the top of the cookies in the icing, add sprinkles, if desired, before the icing dries. Let them sit on a cooling rack until completely dry. Store in an air tight container or distribute to friends and family!