Soft Ginger Snaps

1 1/2 cups vegetable oil (or 3/4 cup butter or margarine, softened--but, I like the oil better)
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
1 teaspoon salt
1 tablespoon ginger
2 teaspoons cinnamon
granulated sugar for coating

In large mixing bowl beat oil, sugar, eggs and molasses together well. Sift dry ingredients and stir into butter mixture until blended. Refrigerate dough for 1 hour. Preheat oven to 350. Form into balls (I think it works better to make them kind of small). roll each ball in granulated sugar and bake on ungreased baking sheet for 6-8 minutes. Do not overbake. Cookies will be puffy when removed from oven, but wil flatten as they cool. Tops will look cracked. Cool on rack.

{Syd's Notes} I've never been a fan of ginger snaps but then I had these ones! Yummy! So soft and very good. 

{Source} Co-worker of my dad's?

{Picture} Said co-worker's blog?

Sugar Cookies

8 1/2 Cups Flour

2 t. Baking powder

2 t. Soda

1 1/2 t. salt

1 1/2 t. nutmeg

 

Mix all dry ingredients together in a separate bowl.

 

Cream in mixer

2 cups butter

3 cups sugar

4 t. vanilla

4 eggs

 

Alternately mix in 1 1/2 cup sour cream with dry ingredients

(a little flour, a little sour cream until it is all mixed together)

 

Roll and cut out (I roll mine pretty thick)

 

Bake at 350 for 9-10 minutes.  They are just light brown around the edges when they are done.

{Syd's Notes} These freeze beautifully.  They are great "thick".  The little bit of nutmeg is definitely a secret ingredient! Best cookies you'll find.

{Source} Jen Taylor who's mom has made these since she was a little girl.

 

Homemade Oreo Cookies

Cookie

1 box Devils Food Cake Mix

3/4 cup shortening

2 eggs

Mix well and roll into balls and bake for 8 minutes at 350. Let cool completely before trying to add frosting or else the frosting will just melt out!

Frosting

1 8oz cream cheese softened

1 stick butter softened

3-3 1/2 cups powdered sugar

1 tsp vanilla

Food coloring (optional of course)

Mix cream cheese and butter together. Add in powdered sugar until you get desired consistency.

Match up 2 cookies that are the same size. Add some frosting in the middle. This batch I rolled cookies in sprinkles for a little extra flare.

{syd's notes} the picture shows ones I made around Halloween time. Don't overcook the cookie or they will crumble. I prefer to take them out a little undercooked and leave them on the cookie sheet to finish cooking. Let cool completely or the frosting will just melt out. I usually double the recipe and I'm always glad I did!