Bessies Soft Ginger Cookies Recipes

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.

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.

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.

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!**.

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.

Steps:

• Preheat oven to 400 degrees.
• Cream sugar and shortening.
• Add salt and molasses and mix well.
• Add sour milk and 3 beaten eggs.
• Add dry ingredients.
• Mix well and drop on greased cookie sheet (i just use parchment paper on a regular cookie sheet.
• Bake at 400 degrees for approx 7-10 minutes.
• Please note the dough is not as firm as most cookie doughs are and you may question whether or not you added enough flour, but they turn out just fine. My husband likes to sprinkle sugar on top of the dough before baking but that is completely optional.

Steps:

• For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
• Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
• For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
• For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

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.

Steps:

• Preheat the oven to 350 degrees F.
• Line cookie sheets with parchment paper or nonstick baking mats.
• Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
• Add the egg and molasses and beat until completely incorporated.
• Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
• Stir until combined.
• Roll the dough into balls about 1-inch in diameter.
• Roll the balls in sugar.
• Place 1/2-inch apart on the prepared cookie sheets.
• Flatten the balls slightly with your fingertips.
• Bake for 8-12 minutes.
• Cool on wire racks.

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.

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.

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 inch balls and then roll in sugar.
• Place 2 inches apart on ungreased baking sheets.
• Bake at 350 for 10 to 12 minutes or until puffy and lightly browned.
• Remove to wire racks to cool.

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.

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.

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.