SOFT GINGER COOKIES
Make and share this Soft Ginger Cookies recipe from Food.com.
Provided by hkgriffith
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 11
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.
BIG SOFT GINGER COOKIES
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST SOFT GINGER COOKIES
I adore these cookies! I found the recipe in a cute cookbook called "365 quick and inexpensive dinner menus". Everyone (even those who say 'I don't like ginger cookies') loves these!
Provided by Breeze144
Categories Dessert
Time 1h45m
Yield 24-30 cookies
Number Of Ingredients 10
Steps:
- Combine shortening, sugar, molasses and egg and beat throughly.
- Add baking soda, cinnamon, ginger, and cloves to flour and mix together.
- Gradually add flour mixture to shortening mixture.
- Cover and chill for 1 hour.
- Roll into 1 inch bals and roll in granulated sugar.
- Place on cookie sheet (I like to flatten them slightly with bottom of a glass).
- Bake at 325 for 8 minutes **very important not to over bake or else they won't be soft!**.
Nutrition Facts : Calories 180.1, Fat 6.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 85.9, Carbohydrate 29.1, Fiber 0.4, Sugar 19.2, Protein 1.5
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.
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.
BEST-EVER CHEWY GINGERBREAD COOKIES
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
GRANDMA'S SOFT GINGER COOKIES
These are a softer cookie rather than a snap cookie. I love these, they are one of the first cookies I made. Thanks for the recipe grandma!
Provided by Loki85
Categories Spice Cookies
Time 1h30m
Yield 46
Number Of Ingredients 12
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.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 13 g, Cholesterol 12 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 51.4 mg, Sugar 7.8 g
SOFT GINGERBREAD COOKIES
These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.
Provided by sal
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 3h45m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.
Nutrition Facts : Calories 74.7 calories, Carbohydrate 15.8 g, Cholesterol 1.7 mg, Fat 0.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 42.9 mg, Sugar 5.8 g
SOFT GINGER COOKIES
Provided by Florence Myers
Categories Cookies Mixer Ginger Dessert Bake Quick & Easy Back to School Fall Summer Edible Gift Cinnamon Clove Molasses Nutmeg Bon Appétit Missouri Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40
Number Of Ingredients 13
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.
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THE BEST SOFT GINGER COOKIES - THE FLAVOR BENDER
From theflavorbender.com
5/5 (2)Total Time 1 hr 45 minsCuisine American, North AmericanCalories 279 per serving
- Place the butter in a mixing bowl. With the paddle attachment of your stand mixer, cream the butter until soft and creamy. This can take as little as 1 minute if your butter is soft, or up to 5 minutes if it's not too soft (especially in colder climes). Scrape the bowl as you go to make sure all the butter is being creamed properly.
- When the butter is soft and creamy, add the salt, white sugar, brown sugar, and molasses, and cream all the ingredients together on medium high speed until fluffy. Scrape the bowl as you go. This can take about 2 - 5 minutes (depending on the temperature of the butter). Mix until you get the right creamy texture of the butter sugar mix.
- Sift the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and allspice into a bowl (dry ingredients), and set aside.
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