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Barney's Sour-Cream Ginger Cookies

Updated: Nov 11, 2019

These are light-colored cookies--thick, soft and gingery with a hint of lime and a thin, dry, white glaze.


2 1/2 cups sifted all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

2 teaspoons powdered ginger

1 teaspoon cinnamon

6 ounces (1 1/2 sticks) unsalted butter

1 cup light brown sugar, firmly packed

1 tablespoon light molasses

1 tablespoon lime juice

1 egg

1/2 cup sour cream

Makes 42 cookies


Adjust two racks to divide the oven into thirds and preheat oven to 375°. Line cookie sheets with parchment. Sift together the flour, baking soda, salt, ginger, and cinnamon, and set aside. In the large bowl of an electric mixer, cream the butter. Add the sugar and beat well. Mix the lime juice and molasses together and beat into the mixture. Add the egg and beat well. On low speed add the dry ingredients in three additions, alternating with the sour cream in two additions. Scrape the bowl with a rubber spatula and beat only until smooth.

Use a rounded teaspoonful of the dough for each cookie. Shape the mounds carefully and place them 1 1/2 to 2 inches apart.

Bake for 12-14 minutes, reversing the sheets top to bottom and front to back once during baking to ensure even browning. When the tops of the cookies are lightly pressed with a fingertip and spring back, the cookies are done.

With a wide metal spatula, transfer the cookies to racks to cool. Prepare the following glaze.

White Glaze Ingredients

1 egg white

1 1/2 cups strained confectioners sugar

1/8 teaspoon salt

1 tablespoon unsalted butter, melted

1 teaspoon vanilla extract

Rinds of 2 limes, finely grated


In a small bowl of an electric mixer, beat the egg white briefly only until it is foamy. Add the sugar, salt, butter and vanilla and beat for 2 or 3 minutes. Mix in the lime rinds.The mixture should be runny enough to make a smooth glaze, but not so thin that much of it runs off the sides (a little bit will)-- if necessary add more sugar. Transfer to a small bowl for ease in handling.

Place the racks of cookies over wax paper.

With a pastry brush, brush the glaze over the cookies and then let stand on the racks until the glaze is hard and dray.