Perfect Ginger Cookies Recipes

BIG SOFT GINGER COOKIES

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.

THE BEST GINGERBREAD COOKIES

Steps:

• For the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, allspice and cloves in a large bowl.
• Mix the butter, shortening, brown sugar and molasses in the bowl of a stand mixer fitted with the paddle attachment. Beat in the egg. Beat the dry ingredients into the wet ingredients in two additions. Divide the dough in half, wrap in plastic and pat to 1/2-inch thick. Refrigerate for 2 hours.
• Preheat the oven to 350 degrees F.
• On a lightly floured surface, roll out one piece of dough to 1/4-inch thick, dusting with flour if needed. Cut into 3- to 5-inch cookies with a gingerbread man cutter or desired shape. Brush off the excess flour and refrigerate for 15 minutes. Repeat with the second piece of dough.
• Bake the cookies in batches until they are golden around the edges, 12 to 15 minutes. Transfer to a wire rack and cool completely.
• For the royal icing: Whisk the confectioners' sugar with the meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat in 6 tablespoons of water until well combined and you have stiff glossy peaks, adding 1 tablespoon more water at a time to reach a smooth pipeable consistency. Mix in food coloring as desired. Fill pastry bags fitted with tips. Decorate the gingerbread cookies with the icing.

CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
• Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

PERFECT GINGER COOKIES

Steps:

• Set the oven at 350°.
• Have 2 baking sheets on hand.
• Sift the flour, baking soda, salt, ground ginger, and cinnamon.
• In an electric mixer, cream the butter and sugar until light and fluffy.
• Beat in the egg, followed by the molasses.
• With the mixer set on its lowest speed, beat in the flour mixture followed by the crystallized ginger.
• Roll the batter in your hands into 1-inch balls, then roll them in the sugar mixture.
• Set them on the ungreased baking sheets.
• Bake the cookies for 10-12 minutes or until they are crisp on the outside but a little soft on top.
• Cool the cookies on wire racks.
• Store in an airtight container.