Old Bay Ginger Cookies Recipes

OLD-FASHIONED GINGER SPICE COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix until combined. Chill the dough in the refrigerator until firm, a few hours.
• Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13 x 18 in baking sheets with parchment paper.
• Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2½ in apart on the prepared baking sheets. Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

OMA'S GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.
• Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.
• Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.
• Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.

BIG SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

GRANDMA'S SOFT GINGER COOKIES

Steps:

• Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.
• Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

EXTREME SUGAR-COATED GINGER COOKIES

Steps:

• Line a large baking sheet/s with parchment paper.
• In a large bowl cream butter with both sugars and maple extract until fluffy (about 2 minutes).
• Add in molasses and egg (beat for 2 minutes or until well combined).
• In another bowl flour, baking soda, salt and all spices until blended; add to the creamed mixture; mix until combined.
• Cover and chill minimum of 2 hours.
• Set oven to 350°F.
• Place about 1 cup white sugar in a bowl.
• Roll dough into 1-inch balls, then roll the balls into the sugar, coating them thoroughly.
• Place on baking sheet/s spacing about 2-inches apart.
• Using the bottom of a glass, flatten the cookies slightly.
• Bake for about 12-15 minutes or until cookies feel dry and firm on top.

NO-BAKE GINGER COOKIES

Steps:

• In a large bowl, beat the first six ingredients until blended. Shape into 1-in. balls. Roll in confectioners' sugar. Flatten to 1/4-in. thickness with bottom of glass. Refrigerate 30 minutes or until firm., Store cookies between pieces of waxed paper in an airtight container in the refrigerator. Freeze option: Freeze cookies in freezer containers separating layers with waxed paper. To use, thaw at room temperature before serving.

OLD BAY GINGER COOKIES

Steps:

• 1. Cream the eggs, sugar and seasonings together.
• 2. Gently mix in the flour. Spoon 2" balls of dough evenly spaced on a lightly greased cookie sheet.
• 3. Bake at 375 for 10 minutes. Sprinkle with sugar when the come out of the oven.