• In an electric mixer bowl, combine sugar, butter, and shortening and beat until light and fluffy. Add in the egg, molasses, and sour cream; beat again until combined and fluffy.
• In a seperate bowl, combine flour, cinnamon, ginger, salt, and baking soda. Whisk until combined.
• Add dry ingredients into the wet ingredients in ⅓ batches, mixing in between each add-in. Mix until just combined after each batch add-in. Once the ingredients are all in the mixing bowl, mix until combined. Try not to over mix.
• Drop by Tbsp full onto a baking sheet that has been lined with a silicone pad or parchment paper. Bake for 9 minutes in a 375°F oven. Let cool for a couple of minutes then remove and place on a cooling rack or paper towel. Let cool completely before icing the tops.

Maple Icing

• In a large bowl add in powdered sugar, salt, and maple extract and mix. Add in milk 1 Tbsp at a time until a thick liquid consistency. You will want the texture to be slightly runny, but not stiff like frosting. Once it is desired consistency, ice the tops of each cookie.