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 MOLASSES COOKIES
Ginger molasses cookies are a classic holiday cookie that has been enjoyed by generations of home cooks, and now you! We took that classic spiced cookie recipe, with ginger, cinnamon and cloves and perfected it to make the best ginger molasses cookies we have ever tasted. These are baked with a soft center and a slightly crispy crunch on the outside, and dipped in sugar to give it a sweet finish. Enjoy making memories with family and friends while devouring a batch of these soft molasses cookies during the holidays or bake them whenever you just need a batch of cozy and sweet spiced cookies regardless of the season.
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
- Bake 13 to 16 minutes or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 12 g, TransFat 1 g
GRANDMA'S® MOLASSES GINGER COOKIES
Soft and chewy ginger cookies that will have everyone asking for more. Recipe courtesy of Sue Hoagland.
Provided by Grandma's Molasses
Categories Desserts Cookies Molasses Cookie Recipes
Time 8h30m
Yield 48
Number Of Ingredients 12
Steps:
- In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 17.9 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 47.2 mg, Sugar 11.1 g
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
SOFT MOLASSES COOKIES
I've tried a lot of molasses cookies since I was a girl on the farm, and as far as I'm concerned, these are simply the best. To keep them soft and chewy, store in a tightly covered container along with a slice of raw apple. These cookies freeze beautifully, too...if you can keep them away from "snitchers" long enough to get them in the freezer!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield About 3 dozen cookies.
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.
Nutrition Facts :
More about "soft ginger molasses cookies recipes"
SOFT GINGER-MOLASSES COOKIES AND GINGER SYRUP RECIPE
From kingarthurbaking.com
4.7/5 (82)Total Time 25 minsServings 42Calories 180 per serving
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a large mixing bowl, cream together the butter and sugar until they're light and fluffy., Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices., Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated., Stir in the flour., Scoop the soft dough into 1 1/2" balls; a tablespoon cookie scoop works well here., Roll them in granulated sugar, coarse sugar, or pearl sugar., Space the cookies on the prepared baking sheets, leaving about 2 1/2" between them., Bake them for 10 minutes.
- The centers will look soft and puffy; that's OK., Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
SOFT GINGER MOLASSES COOKIES - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.5/5 (39)Total Time 34 minsCategory DessertCalories 140 per serving
- In a medium-sized mixing bowl, whisk together the flour, ginger, cinnamon, baking soda, salt and cloves. Set aside until ready to use.
- In the bowl of a stand mixer fitted with a paddle attachment, add the sugar, oil, molasses and egg. Mix on medium speed until well-combined. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer.
- With the mixer on low, begin adding in the dry ingredients a little at a time until all has been incorporated. Take a moment to scoop up any dough from the bottom of the bowl, and bring it up and over the top. Resume mixing on low speed for about 30 seconds to a minute more. This step ensures all ingredients are thoroughly combined.
SOFT GINGER-MOLASSES COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 2 hrs 25 mins
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Beat butter, brown sugar, molasses, and ½ cup of the granulated sugar with a stand mixer fitted with a paddle attachment on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add egg and vanilla; beat until combined, about 30 seconds.
- Whisk together flour, cinnamon, baking soda, ground ginger, cloves, nutmeg, and salt in a medium bowl until combined. Gradually add to butter mixture, beating on low speed until combined, about 2 minutes, stopping to scrape down sides of bowl as needed. Fold in crystallized ginger. Cover bowl with plastic wrap; refrigerate until chilled, at least 1 hour or up to overnight (8 hours).
- Remove dough from refrigerator, and unwrap. Using a 2-inch cookie scoop (about 3 tablespoons), scoop cookie dough into rounds, and roll each into a smooth ball. (You should have about 30 balls.) Place remaining ½ cup granulated sugar on a plate. Roll balls in sugar to coat, and arrange 3 inches apart on prepared baking sheets. Bake in 2 batches in preheated oven until cookies have crackles and edges are slightly darker in color, 10 to 12 minutes per batch. Let cool on baking sheet 10 minutes. Transfer cookies to a wire rack, and cool completely, about 30 minutes.
- Whisk together powdered sugar and 2 tablespoons lemon juice in a small bowl until combined and smooth; whisk in additional lemon juice 1 teaspoon at a time until desired consistency. Drizzle over cooled cookies; sprinkle with sparkling sugar or sanding sugar as desired.
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