Mom Ts Ginger Cookies Recipes

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

CHEWY GINGER MOLASSES COOKIES

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.

JOJO'S GINGER COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and water. In another bowl, whisk flour, spices, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; placed in covered freezer container, separated with waxed paper. Freeze until firm enough to roll, about 1 hour., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 5-in. moose-shaped cookie cutter. Carefully place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. If desired, pipe with vanilla frosting and decorate with nonpareils. Freeze option: Transfer wrapped disks to a covered freezer container, separated by waxed paper; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare and bake as directed.

GRANDMA'S® MOLASSES GINGER COOKIES

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.

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
• Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
• Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
• Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
• Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
• Enjoy!

MOM'S BEST SOFT GINGERBREAD COOKIES (NEW! GB HOUSE DIRECTIONS!)

Steps:

• Place cloves in hot water; set aside.
• Cream shortening and sugar.
• Add egg and beat.
• Add molasses, beat.
• Remove cloves from water, discard cloves.
• Add clove water, beat. *Dough will look "curdled".
• Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
• Chill dough.
• Roll out to 1/2" thick or slightly less.
• Cut into shapes.
• Decorate with raisins if desired.
• Place carefully on ungreased cookie sheet.
• Bake at 375° for 8-10 minutes. Do not over bake.
• *GB House directions:.
• Make dough the same as above, but roll dough out thin, 1/4" at most.
• Bake in 325 oven for about 20 minutes.
• Remove to racks to cool, and let harden/dry out a bit overnight for sturdiness if making large pieces.
• *Doors and windows need to be cut out PRIOR to baking. Fill any with crushed hard candy before baking, too. And pieces filled with hard candy baked the best on foil. Non candy-filled pieces were baked on parchment paper.

MOM T'S GINGER COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix sugar and shortening.
• Add egg and molasses.
• Mix flour, spices, baking powder and baking soda. Add dry ingredients to sugar mix.
• Form into little balls and roll in sugar.
• Place on ungreased cookie sheet and bake for 15 minutes.