Quick Ginger Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer 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 still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the 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 them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

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 325°F.
• In a large bowl, mix together the shortening, brown sugar and molasses.
• Stir in the 1/2 c cold water.
• In a medium bowl, sift together flour, salt, and spices (NOT the baking soda).
• Mix the flour mixture into the wet ingredients.
• In a small bowl, stir the baking soda into the 3 tbls of cold water; then stir into the other dough mixture.
• Chill dough for a minimum of 2 hours.
• Roll out dough to a 1/2" thickness.
• Cut with cookie cutters of your desired shape/design.
• Place 2 inches apart onto a greased cookie sheet.
• Bake for 14-16 minutes.

Steps:

• In a large bowl, combine almond flour, salt, baking soda and ginger.
• In a medium bowl, combine grapeseed oil, yacon, agave and lemon zest.
• Mix the wet ingredients into the dry.
• Scoop 1 tablespoon of dough at a time onto a parchment lined baking sheet.
• Bake at 350° for 7-10 minutes, until tops start to crack.
• Cool and serve.

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 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.

Steps:

• Cream shortening. Add sugar, egg and Fancy Molasses. Add dry ingredients. Mix well.
• Make into small balls, roll in white sugar, and press down with a fork.
• Bake at 375F 8-10 minutes.