Mom Ts Ginger Cookies Recipes

BIG SOFT GINGER COOKIES

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.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

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.

OMA'S GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.
• Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.
• Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.
• Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.

THE BAREFOOT CONTESSA'S ULTIMATE GINGER COOKIES

Steps:

• Preheat oven to 350°F.
• Line 2 sheet pans with parchment paper.
• Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
• Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed 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 on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
• Add 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 on sheet pans.
• Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
• Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.

GINGER COOKIES (GINGER NUTS)

Steps:

• Preheat oven to 350°F.
• Beat eggs and syrup together.
• Beat in butter.
• Sift in dry ingredients and mix well.
• Scoop out tablespoonsful of dough and coat in sugar.
• Bake for 13 minutes.
• Cool on wire rack.