Blonde Ginger Cookies Recipes

BLONDE GINGER COOKIES

Steps:

• Preheat the oven to 375 degrees F. In a medium bowl, stir together the flour, baking powder, salt, and spices. Set aside.
• Using a hand or stand mixer, cream together the butter and sugar. Mix in egg, yolk, vanilla, molasses, and condensed milk until combined. Stir in the dry ingredients, mixing until fully combined. The dough will be soft. I put it in the freezer for 10 minutes to firm up but that step is really optional.
• Use a spoon, cookie/ice cream scoop, or your fingers to drop about 2 tablespoons of dough into the reserved 1/3 cup of sugar. Toss the dough with your fingers to coat it in sugar. Once it is coated, you can handle it better. Roll between your two palms to form a ball, then place onto a greased or silicone mat/parchment paper lined baking sheet. Leave 2-3 inches between the balls.
• Bake for 10-12 minutes. This leaves them slightly under baked so they stay chewy. Once they flatten and the centers puff up, remove them from the oven. Let cool on baking sheet for 3 minutes before moving to a cooling rack. The cookies will flatten as they cool, but should remain soft and slightly chewy.

GINGERBREAD BLONDIES

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9 inch baking pan; set aside.
• In a bowl, cream the butter and brown sugar using an electric mixer at medium speed; continue beating until pale brown and thick, about 5 minutes.
• Beat in the molasses until smooth and uniform.
• Then beat in the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second; scrape down sides of bowl as needed.
• With a wooden spoon or rubber spatula, stir in first the chocolate chips, then the flour mixture, just until incorporated-do not beat.
• Spoon batter into pan, spreading it gently into the corners.
• Bake for 20 minutes or until the top is light brown and pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
• Cut the blondies into 16 squares while they are still in the pan; carefully remove them with an offset spatula.
• Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature.

EASY CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
• Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
• Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
• Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.