CHEWY GINGER COOKIES
These moist, delicious ginger cookies have an old-fashioned appeal that'll take you back to Grandma's kitchen. I'm never surprised when these treats quickly disappear from my cookie jar.-Bernice Smith, Sturgeon Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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
GINGER CREAM COOKIES
Soft ginger cookie. Tastes better after a few days in storage. My mom's recipe.
Provided by Jeannie Green
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 186.3 mg, Sugar 8 g
GINGER MOLASSES COOKIES RECIPE
Chewy in the center, crispy on the edges, and perfectly spiced, these gingerbread cookies are certain to become a new holiday favorite.
Provided by Jessie Sheehan
Categories Dessert
Time 1h57m
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the egg and yolk one at a time, whisking after each addition.
- Add the vanilla and molasses and whisk until smooth.
- Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
- Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
- Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
- Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.
Nutrition Facts : Calories 186 kcal, Carbohydrate 25 g, Cholesterol 51 mg, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, Sodium 189 mg, Sugar 14 g, Fat 9 g, UnsaturatedFat 0 g
SOUR CREAM GINGER COOKIES
These cookies are wonderful. I love gingersnaps, but these have a whole new dimension. I found the recipe in Thru the Grapevine, put out by the Junior League of Elmira. Prep time does not include refrigeration time.
Provided by Whisper
Categories Drop Cookies
Time 35m
Yield 5 dozen cookies
Number Of Ingredients 12
Steps:
- Cream butter, sugar and salt.
- Add molasses and ginger; stir in egg.
- Add sour cream and mix thoroughly.
- Sift flour, baking powder, baking soda, cinnamon and cloves together and add to butter mixture.
- Refrigerate several hours.
- Drop cookie method:.
- Roll 1-2 tsp dough into ball.
- Roll in granulated sugar.
- Place on greased cookie sheet.
- Bake at 375F for 10-15 minutes.
- Rolled/Cut cookie method:.
- Roll out on slightly floured board to about 1/2 inch thickness.
- Cut into desired shapes.
- Bake at 375F for 10-15 minutes on greased cookie sheet.
GINGER CREAM COOKIES
Make and share this Ginger Cream Cookies recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 1h8m
Yield 48 ginger cream cookies
Number Of Ingredients 11
Steps:
- Cream the shortening, sugar, egg, molasses and water.
- Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon.
- Cover and chill for 1 hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart.
- Bake for about 8 minutes.
GRANDMA BONNIE'S DREAM COOKIES RECIPE BY TASTY
Here's what you need: all-purpose flour, kosher salt, baker's ammonia, unsalted butter, sugar, vanilla extract, additional topping
Provided by Alix Traeger
Categories Bakery Goods
Yield 30 cookie
Number Of Ingredients 7
Steps:
- Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
- In a medium bowl, sift together the flour, salt, and baker's ammonia.
- In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
- Add the vanilla and continue beating until fully combined.
- Add the dry ingredients to the wet ingredients and beat to incorporate.
- Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
- Top each cookie with 3 chocolate chips, a single almond, or raisins.
- Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 2 grams
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