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 AND CHEWY GINGER SNAPS
Soft and chewy Ginger Snaps are an easy, fragrant cookie that are perfect for any holiday cookie spread!
Provided by Melissa | Persnickety Plates
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
- Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
- Cover with plastic wrap and chill in the refrigerator for at least an hour.
- Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
- Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
- Use a medium cookie scoop to shape the dough into approx. 1" balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
- Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
- Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 111 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 156 mg, Fiber 1 g, Sugar 9 g
FRENCH TOAST PUFFS
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into.
- For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray.
- Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs.
- Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread).
- When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter.
SOFT GINGERSNAPS
These are the best soft gingersnaps. I always get requests for this recipe.
Provided by DEATRICH81
Categories Desserts Cookies Gingersnap Recipes
Time 25m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 15.2 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 39.7 mg, Sugar 8.6 g
SOFT GINGER PUFF COOKIES
Make and share this Soft Ginger Puff Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Set oven to 375 degrees.
- In a mixing bowl, cream butter and sugar.
- Add in the eggs, beating well after each addition.
- Beat in molasses and sour cream.
- Combine flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture.
- Stir in raisins and walnuts.
- Drop by tablespoons (1-inch apart) on greased cookie sheets.
- Bake for 10-12 minutes, or until edges begin to brown.
- Remove to wire racks; cool.
SOFT GINGERBREAD
Love gingerbread with a soft centre and crisp edges? This recipe is for you. It isn't meant for decorations or gingerbread houses - just bake, ice and enjoy!
Provided by Katie Hiscock
Categories Afternoon tea
Time 1h11m
Yield Makes 20-25 depending on the size of cutter
Number Of Ingredients 10
Steps:
- Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
- To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
- Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container
Nutrition Facts : Calories 163 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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