EASY CHEWY GINGER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
- Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
- Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
- Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 42.8 g, Cholesterol 42.5 mg, Fat 11.2 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 143.6 mg, Sugar 24.7 g
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
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.
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.
DARK MOLASSES GINGERBREAD WITH WHIPPED CREAM
This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious. Whipped cream is an easy topping, although dulce de leche or another warm, caramel-y sauce takes it to a special place. But it's also kind of nice plain, wrapped in waxed paper and tucked inside someone's lunch.
Provided by Kim Severson
Categories weekday, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
- In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
- Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 4 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 282 milligrams, Sugar 47 grams, TransFat 0 grams
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