BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
- Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Cover the dough with plastic wrap and chill in the fridge for one hour.
- After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
- Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
- Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
- When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 160 mg, Fiber 1 g, Sugar 16 g
ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
MELISSA'S GRANDMA'S GINGER LACE COOKIES
If you've ever wondered why our pastry chef Melissa is so good, you need only dig into her family history to realize that she comes from a long line of talented bakers. This recipe from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well.
Provided by Vista Verde Ranch
Time 30m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds.
- Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
- Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar, making sure not to flatten. Place on ungreased cookie sheets.
- Bake in the preheated oven until cookies crackle on top for 'lace' design, 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.6 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 125.9 mg, Sugar 8.6 g
GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
GREAT AUNT MARY'S GINGER COOKIES
Buttery and crisp but slightly chewy, this is one yummy cookie! The flavor combo is a little different than most cookies similar to this. The ginger and cinnamon are so good together. It's a simple recipe, but the best part is the family tradition behind the recipe.
Provided by Marcie Frazee
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350ºF. Sift flour, ground ginger, baking soda, cinnamon, and salt together three times into a medium-sized mixing bowl.
- 2. Mix butter, Crisco, sugar, egg, and molasses in large mixing bowl.
- 3. Slowly incorporate dry mixture into wet mixture.
- 4. Form dough into little balls and place on lightly greased cookie sheets.
- 5. Bake in preheated 350ºF oven for 12-15 minutes.
GINGERBREAD COOKIES
This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h5m
Yield about 6 dozen cookies
Number Of Ingredients 21
Steps:
- In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
- Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
- In another bowl, whisk together the eggs, molasses and lemon juice.
- Preheat the oven to 350 degrees F.
- When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
- Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
- Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread?
- In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
- Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.
- Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
AUNT MABEL'S SUPER EASY GINGERBREAD COOKIES
This was handed down by my great aunt. This is super easy and you can mix the dry ingredients and put them into a quart jar so they are ready when you want to make gingerbread; easy as a mix, and so much better. Whipped cream on each serving is a good addition.
Provided by Critterlover
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Whisk flour, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, allspice, and cloves together in a large bowl.
- Place molasses, canola oil, applesauce, brown sugar, white sugar, and eggs into a mixing bowl and beat until well combined. Add flour mixture and mix, starting on low speed, until just combined. Mix in boiling water until combined; mixture will be very wet. Pour into the prepared baking dish.
- Bake in the preheated oven until center is rounded and edges are golden, 30 to 35 minutes. Cut into squares. Best served warm, or at any temperature.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 84.3 g, Cholesterol 41.3 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 357.9 mg, Sugar 44.8 g
AUNT MARY'S COOKIES
This was my great-grandma's sister's recipe. It's an oldie but a goodie!
Provided by Julie Rehagen
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Place sheets of waxed paper onto a work surface.
- Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
- Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g
CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES
These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.
Provided by norsecookie
Categories Dessert
Time 1h30m
Yield 48 cookies, 36 serving(s)
Number Of Ingredients 17
Steps:
- Cream shortening and sugar, add molasses and eggs and buttermilk.
- Mix dry ingredients thoroughly, then add to creamed mixture.
- Refrigerate for an hour or so, until slightly firm.
- Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
- Cut out (traditionally with a SPAM can, but to each her own).
- Bake at 325 for about 12-15 minutes.
- When cookies are cool, whip up the icing.
- In saucepan, dissolve gelatin in cold water.
- Bring to a boil and simmer for about 10 minutes.
- While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
- Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
- If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
- Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
- Set on wax paper until icing is hard.
Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7
More about "great aunt marys ginger cookies recipes"
OLD-FASHIONED GINGER CREAM COOKIES - MELISSA K. NORRIS
From melissaknorris.com
Servings 48Estimated Reading Time 7 minsCategory Dessert
- Mix butter, sugar, egg, molasses and water together in a large bowl. Stir dry ingredients together in a medium bowl and combine with wet ingredients. It will feel like a wet dough. Chill dough for at least 15 minutes. Preheat oven to 400 degrees. Drop by teaspoonfuls on a light greased cookie sheet. Bake 8 minutes or until hardly no imprint remains when lightly touched. While slightly warm frost with maple flavored icing.
- To make icing blend maple syrup and hot water together. Add sugar and stir. If it's too thick, add more hot water. Too thin, add more sugar. Spread on cookies with a spatula or drizzle. Makes approximately 4 dozen.
MARY BERRY BEST GINGER BISCUITS RECIPE | BBC2 LOVE TO …
From thehappyfoodie.co.uk
Servings 16Category Biscuits
COOKING WITH MARY AND FRIENDS: STRATFORD HALL GINGER …
From cookingwithmaryandfriends.com
Estimated Reading Time 3 mins
SOFT AND CHEWY GINGER MOLASSES COOKIES - MOM ON …
From momontimeout.com
AUNT SALLY COOKIES — VINTAGE DISH & TELL
From vintagedishandtell.com
SISTER MINNIE’S SOFT GINGER MOLASSES COOKIES - NEW …
From newengland.com
AUNT MARGE'S SUGAR COOKIES RECIPE ON FOOD52
From food52.com
AUNT MARY’S COOKIES RECIPE - FOODGURUUSA.COM
From foodguruusa.com
AUNT MARY'S COOKIES - EASY COOK FIND
From easycookfind.com
CHRISTMAS COOKIES | JUST A PINCH PAGE 4
From justapinch.com
AUNT DELLA’S GINGER MOLASSES COOKIES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
FANTASTIC BAKE ALONG – MARY BERRY GINGERSNAPS – IT'S A T-SWEETS DAY!
From itsatsweetsday.blog
AUNT MARY’S OLD FASHIONED SUGAR COOKIES RECIPE
From bridgetsgreenkitchen.com
GREAT AUNT MARY'S GINGER COOKIES | RECIPE | GINGER COOKIES, …
From pinterest.co.uk
GRANDMA MAUDE'S GREAT BIG SOFT GINGERBREAD COOKIES - A …
From acanadianfoodie.com
GREAT AUNT MARY'S GINGER COOKIES | RECIPE | GINGER COOKIES, …
From pinterest.com
GREAT AUNT MARY'S GINGER COOKIES | RECIPE | GINGER COOKIES, GINGER ...
From pinterest.com
CHEWY GINGER MOLASSES COOKIES - GIMME SOME OVEN
From gimmesomeoven.com
AUNTIE MARY'S COOKIES - RECIPE - COOKS.COM
From cooks.com
BROWN SUGAR MAPLE GINGER COOKIES. - HALF BAKED HARVEST
From halfbakedharvest.com
INA GARTEN'S GINGER COOKIES | EASY WHOLESOME
From fooddoodles.com
@SHELBYDOESWREATHS POSTED TO INSTAGRAM: GREAT AUNT MARY'S …
From pinterest.com
GREAT AUNT MARY'S GINGER COOKIES | SUETRAVEL | COPY ME THAT
From copymethat.com
MARY'S SUGAR COOKIES - MOM LOVES BAKING
From momlovesbaking.com
MARY’S SUGAR COOKIES - CHRISTMAS-COOKIES.COM
From christmas-cookies.com
MOM'S LONG LOST GINGER CRISPS COOKIES - MEEMAW EATS
From meemaweats.com
GRANDMA'S GINGER COOKIES - PLATTER TALK
From plattertalk.com
OLD FASHIONED GINGER SNAPS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
AUNT MARIANNES GINGERBREAD COOKIES RECIPES
From tfrecipes.com
AUNT MARY'S SUGAR COOKIES RECIPE - FOOD HOUSE
From foodhousehome.com
HOMEMADE GINGERNUT COOKIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
AUNT MARYS ITALIAN COOKIES AND CATERING OSWEGO ONLINE MENU
From share-recipes.net
GREAT AUNT MARY'S GINGER COOKIES | RECIPE | GINGER COOKIES, GINGER ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love