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.
SOFT GINGER COOKIES (BISCUITS)
This was originally an English fruit biscuit recipe given to me by a friend who got it from a friend who got it.... You get it. When I first read it, I realised that I had no candied fruits to use in it. Then I saw that it contained 1/2 teaspoon ground ginger, so I decided to use the candied ginger I had instead of the fruit. It was such a hit that I never made them with candied fruit! I made them gluten and dairy free by using a gluten free flour mix of rice flour, sweet rice flour and tapioca starch, 1 teaspoon xanthan gum, non hydrogenated margarine and rice or almond milk. If you want them egg free, too, egg replacer works well. This is a soft and chewy cookie, not a crisp one.
Provided by Mia in Germany
Categories Dessert
Time 35m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 390 F (or 200 C).
- In a bowl, combine flour and baking powder.
- Cut butter into flour and mix by hand until you get coarse crumbs.
- Mix in sugar, ginger and ground ginger.
- In another bowl stir together milk and egg, then pour milk-egg mixture over the dough and knead until dough is smooth.
- Put little heaps of dough by the teaspoon onto greased or paper lined cookie sheet.
- Bake at 390 F for 10-15 minutes.
- Let cool on a wire rack.
Nutrition Facts : Calories 109.5, Fat 4.2, SaturatedFat 2.5, Cholesterol 19.2, Sodium 73.9, Carbohydrate 16.3, Fiber 0.6, Sugar 5.1, Protein 1.9
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.
SOFT GINGER COOKIES
Unlike the gingersnaps that many people I know make for the holidays, these ginger cookies are soft and chewy. They make the house smell wonderful while they are baking. Posted by someone named Amy Sacha on another website.
Provided by CeeBee
Categories Drop Cookies
Time 33m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Pre-heat oven, 350 degrees F.
- Mix flour, ginger, baking soda, cinnamon, cloves and salt.
- In a separate bowl, cream butter and 1 cup of the sugar.
- Beat egg into the butter and sugar and then add the water and molasses to that mixture.
- Add dry ingredients to the wet ones.
- Shape dough into balls about the size of a walnut.
- Roll the balls in remaining 2 tablespoons of sugar.
- Place the balls on a parchmant-lined cookie sheet.
- Flatten the balls slightly.
- Bake for 8-10 minutes.
- Let them cool on the baking sheet a bit (about 5 minutes) before you transfer to a wire rack to cool.
- I store these in large zip-lock bags to keep them nice and soft. If it's going to be a while before I eat them, I sometimes add a slice of bread to the bag. I think that helps keep them soft as well.
Nutrition Facts : Calories 1727.2, Fat 73.2, SaturatedFat 44.8, Cholesterol 288.8, Sodium 1466, Carbohydrate 253.9, Fiber 4.7, Sugar 136.6, Protein 18.6
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
HEAVENLY SCENTED SOFT GINGER COOKIES
From Bon Appetit January 2006. When I tested these the first time I had to add an extra egg. Is it just my imagination, or are eggs getting smaller? Prepare your nose for the wonderful scent!
Provided by COOKGIRl
Categories Dessert
Time 1h42m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients.
- Add the molasses, shortening and egg; beat to blend ingredients well. Next, beat in the boiling water. Chill dough 1 hour.
- Preheat oven to 400°.
- Roll the chilled dough by tablespoonful into balls. Roll each ball into granulated sugar.
- Place the balls 2-inches apart on ungreased aluminum baking sheet lined with parchment paper.
- Bake the cookies until puffed and cracked on top and centers still feel very soft; approximately 12 minutes.
- Transfer cookies to wire racks and cool.
- Don't forget to leave some cookies out for Santa Claus!
Nutrition Facts : Calories 116.5, Fat 3, SaturatedFat 0.9, Cholesterol 9.3, Sodium 99.2, Carbohydrate 21, Fiber 0.4, Sugar 9.7, Protein 1.6
SOFT GINGER COOKIES
You'll want to double this recipe, 35 cookies isn't enough. Fact. End of conversation. A Southern recipe!
Provided by Sharon123
Categories Dessert
Time 28m
Yield 35 cookies
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter till softened.
- Beat in sugar till light and fluffy.
- Beat in molasses, eggs-1 at a time- beating well after each addition, and salt.
- Sift dry ingredients, mix two together well.
- Form into 1 inch balls with sugar coated hands, roll in sugar and place on ungreased cookie sheets.
- Bake at 350* 11-13 minutes.
- Do not overbake.
- Take out when center looks a little underdone.
- Cool.
Nutrition Facts : Calories 206, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.6, Sodium 121.1, Carbohydrate 37.6, Fiber 0.5, Sugar 25.5, Protein 1.9
BIG SOFT GINGER COOKIES
Make and share this Big Soft Ginger Cookies recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350º.
- Sift together 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. Add egg, beating well after addition. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. Roll dough into walnut sized bals and roll in remaining 2 tbsps. of sugar. Place 2 inches apart on ungreased cookie sheet and slightly flatten.
- Bake 8 to 10 minutes.
- Allow cookies to cool 5 minutes on sheet before removing to rack to cool completely.
Nutrition Facts : Calories 125, Fat 6, SaturatedFat 3.7, Cholesterol 24.1, Sodium 122.1, Carbohydrate 17.2, Fiber 0.2, Sugar 11.4, Protein 1
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, SPICY, HEAVENLY GINGER COOKIES
I found the original recipe for these cookies on allrecipes.com, and modified it to be vegan, as well as by changing the spices slightly. They are truly delicious cookies, and very easy to make.
Provided by pollen
Categories Dessert
Time 25m
Yield 40 cookies
Number Of Ingredients 14
Steps:
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
- Stir in the molasses.
- Mix the water and baking soda and stir.
- Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
- Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
- Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
- (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake at 350°F for 10-12 minutes.
Nutrition Facts : Calories 87.6, Fat 3.5, SaturatedFat 0.7, Sodium 102.8, Carbohydrate 13.4, Fiber 0.3, Sugar 6.8, Protein 0.9
HEALTHIER BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies that stay soft. This healthier version of the original recipe uses butter instead of margarine, less sugar, and some white whole wheat flour.
Provided by MakeItHealthy
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.
- Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.
- Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. 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 135.2 calories, Carbohydrate 19.1 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 82.8 mg, Sugar 9.7 g
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
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- Make your brown butter: add butter to a saucepan and place over medium high heat. The butter will begin to crackle and then after a couple minutes, foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer, beat the cooled brown butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. NOTE: Make sure your egg is at room temp before using! Just place in a bowl of warm water for 2 minutes.
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