Ginger Butter 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 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.

Steps:

• Preheat oven to 400ºF.
• Beat butter, sugar, gingers and vanilla until light and fluffy using an electric mixer. Gradually add flour, mixing until blended.
• Form cookie dough into 1-inch balls. Place on baking sheets; bake for 10 to 12 minutes or until cookies are set and lightly browned. Cool.
• Sprinkle cookie tops with powdered sugar, if desired.

Steps:

• Combine 2 1/4 cups plus 1 tablespoon flour, ginger, baking powder, cinnamon, baking soda, allspice, nutmeg, and ground cloves in a bowl. Whisk to combine, then set aside.
• Combine cream cheese and butter in the bowl of a stand mixer. Blend on medium-high speed until smooth and creamy. Add white and brown sugar, molasses, vanilla extract, almond extract, and salt. Blend on medium-high speed until smooth. Add in egg and egg yolk and blend again on medium speed, 1 to 2 minutes. Scrape down the sides as necessary.
• Add the dry mixture slowly just until dough is blended, scraping down sides as necessary. Dough will be very soft. Cover work bowl with plastic wrap and refrigerate for at least 2 hours, up to overnight, to allow dough to chill and firm.
• Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with Silpat® mat or parchment paper.
• Roll dough into approximately walnut-sized balls. Pour confectioners' sugar into a bowl and roll dough balls in the sugar until very well coated. Set on the prepared baking sheet, leaving 1 1/2 to 2 inches of space in between, about 8 to 12 cookies per sheet, depending on how large you decide to make the cookies.
• Bake in the preheated oven until the edges are just starting to firm and become golden browned and the center looks mostly set, 15 to 17 minutes. Cool on baking sheet for 2 minutes before carefully transferring to a wire rack to cool. This should yield a chewy cookie with slightly crispy edges. Repeat with remaining cookie dough.

Steps:

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• After cookies are cool you may decorate them any way you like.
• I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.