Ginger Molasses Reindeer Cookies Recipes

JOLLY GINGER REINDEER COOKIES

Steps:

• Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely., For icing, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer icing to bag. Keep any unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate cookies, place gingerbread boys on a work surface with heads facing you. Pipe antlers onto legs. With icing, attach chocolate chips for eyes and Red Hots for noses. Let stand until set. Store in airtight containers.

CHEWY GINGER MOLASSES COOKIES

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.

GRANDMA'S® MOLASSES GINGER COOKIES

Steps:

• In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

CHRISTMAS MOLASSES AND GINGER COOKIES

Steps:

• Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.
• Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.
• Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GINGER MOLASSES COOKIES RECIPE

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.

STARBUCKS GINGER MOLASSES COOKIES

Steps:

• Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside.
• Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside.
• Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
• Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
• Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
• Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.
• Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.