Soft And Scrumptious Ginger Cookies Recipes

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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.

SOFT AND SCRUMPTIOUS GINGER COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl cream the cup of sugar and the butter until soft and fluffy.
• Add egg.
• Gradually, add water, vanilla and molasses,.
• Set aside.
• Sift together the flour, soda and spices.
• Add drys to wets.
• Mix until moist.
• Shape dough into 1 to 1 1/2 inch balls.
• Place 2 inches apart on an ungreased cookie sheet.
• Sprinkle with sugar.
• Slightly flatten.
• Bake 8-10 minutes (cooking time may vary by oven - so check often).
• Allow cookies to cool a bit before removing them from the sheet - 5 minutes usually does it.
• Store in an airtight container to keep softness.
• Serve and enjoy!

SOFT GINGER COOKIES

Steps:

• Preheat oven to 350.
• Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
• Set aside.
• In large miximg bowl with an electric mixer beat butter for 30 seconds.
• Add 1 cup sugar.
• Beat until fluffy.
• Add egg and molasses; beat well.
• Add half the flour mixture; beat until combined.
• Stir in remaining flour with a wooden spoon.
• Shape into 1-inch balls.
• Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
• Bake in preheated oven 10 minutes or until light brown and puffed.
• Let cool on cookie sheets 2 minutes.
• Transfer to wire racks to cool.

CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
• Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

SOFT GINGER COOKIES

Steps:

• Combine first 8 ingredients in large bowl. Add molasses, shortening, and egg. Using electric mixer, beat until well blended. Beat in 1/2 cup boiling water. Chill dough 1 hour.
• Preheat oven to 400°F. Roll chilled dough by generous tablespoonfuls into balls. Roll in additional sugar to coat. Place dough balls 2 inches apart on ungreased baking sheets. Bake until cookies are puffed and cracked on top and tester inserted into center comes out with some moist crumbs attached, about 12 minutes (do not overbake). Transfer cookies to racks and cool.