The Best Soft Ginger Cookies Recipes

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SOFT GINGER COOKIES



Soft Ginger Cookies image

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

2 1/4 cups all-purpose flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened (no substitute)
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons sugar

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



Big Soft Ginger Cookies image

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

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

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



The Best Soft Ginger Cookies image

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

3/4 cup shortening, creamed
1 cup brown sugar, firmly packed
1/4 cup molasses
1 egg
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon clove
1 cup granulated sugar

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



Chewy Ginger Molasses Cookies image

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

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1/3 cup molasses
1 large egg

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



Ultimate Ginger Cookie image

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

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

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



Best-Ever Chewy Gingerbread Cookies image

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

1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 cup plus 2 tablespoons molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar

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



Grandma's Soft Ginger Cookies image

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

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup packed brown sugar
¾ cup unsalted butter
½ cup molasses
1 large egg
6 (1 inch) pieces candied ginger, minced
¼ cup white sugar, or as needed

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



Soft Gingerbread Cookies image

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

¾ cup molasses
⅓ cup packed brown sugar
⅓ cup water
⅛ cup butter, softened
3 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon

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



Soft Ginger Cookies image

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

4 cups all purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup robust (dark) molasses
1/2 cup pure vegetable shortening
1 large egg, beaten to blend
1/2 cup boiling water
Additional sugar

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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  • 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.
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  • Sift the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves, and allspice into a bowl (dry ingredients), and set aside.


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