Soft Ginger Cookies For Nanacc Please
Soft Ginger Cookies For Nanacc Please
12-23-2014, 03:50 PM
#2
Senior Member
Join Date: Jun 2010
Location: Connecticut River, northern NH
Posts: 914
Here's my family's favorite ginger cookies. If you cook them for 9 minutes they are soft and chewy. Stored in a container they will remain soft and chewy. Enjoy
Grease cookie sheet. Preheat oven 350°
Measure and sift into a bowl:
2 cups sifted flour
1 teaspoon ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2-teaspoon salt
In a separate large bowl,
cream 1/2-cup shortening and 1 cup sugar until fluffy
add
1 egg and
1/4 cup molasses
Beat until fluffy.
If you really like ginger, add 1/2-cup candied ginger, chopped fine
Sift dry ingredients over the the creamed mixture and blend well. Form teaspoonfuls of dough into small balls by rolling them lightly, one at a time, between the palms of hands. Roll dough balls in granulated sugar to cover entire outside surface. Place 2 inches apart on greased cookie sheet (I use silicone sheets) and bake at 350° for 12 to 15 minutes (crispy) or 9 minutes for chewy.
Grease cookie sheet. Preheat oven 350°
Measure and sift into a bowl:
2 cups sifted flour
1 teaspoon ginger
1 teaspoon cinnamon
2 teaspoons baking soda
1/2-teaspoon salt
In a separate large bowl,
cream 1/2-cup shortening and 1 cup sugar until fluffy
add
1 egg and
1/4 cup molasses
Beat until fluffy.
If you really like ginger, add 1/2-cup candied ginger, chopped fine
Sift dry ingredients over the the creamed mixture and blend well. Form teaspoonfuls of dough into small balls by rolling them lightly, one at a time, between the palms of hands. Roll dough balls in granulated sugar to cover entire outside surface. Place 2 inches apart on greased cookie sheet (I use silicone sheets) and bake at 350° for 12 to 15 minutes (crispy) or 9 minutes for chewy.
12-23-2014, 06:32 PM
#3
Super Member
Join Date: Jan 2012
Location: Texas
Posts: 2,507
Sorry for late response! Been busy and did not get request till now. This is my DD's recipe.
Big Soft Ginger Cookies
2 1/3 c. all-purpose flour
4 t. ginger (DD uses chopped ginger)
1 t. baking soda
2 t. cinnamon
2 t. cloves
1 t. ground red pepper(cayenne)
1/4 t. salt
3/4 c. butter (softened)
1 c. brown sugar
1 egg
1 T. orange juice
1/4 c. molasses
Sugar in the Raw or Vanilla sugar
Preheat oven to 350 degrees.
Whisk together...flour, ginger, baking soda, cinnamon, cloves, cayenne & salt....set aside.
In large bowl, cream butter and brown sugar until light and fluffy.
Beat in egg and stir in orange juice and molasses.
Gradually stir sifted ingredients into molasses mixture.
Shape dough into walnut-sized balls, roll in sugar......Place on ungreased cookie sheet about 2" apart and flatten slightly.
Bake 8-10 minutes. Allow to cool on baking sheet for 5 minutes before moving to wire rack to cool completely.
Store in air-tight container.
(If you do not want as much 'bite'...decrease the amount of cayenne.)
Big Soft Ginger Cookies
2 1/3 c. all-purpose flour
4 t. ginger (DD uses chopped ginger)
1 t. baking soda
2 t. cinnamon
2 t. cloves
1 t. ground red pepper(cayenne)
1/4 t. salt
3/4 c. butter (softened)
1 c. brown sugar
1 egg
1 T. orange juice
1/4 c. molasses
Sugar in the Raw or Vanilla sugar
Preheat oven to 350 degrees.
Whisk together...flour, ginger, baking soda, cinnamon, cloves, cayenne & salt....set aside.
In large bowl, cream butter and brown sugar until light and fluffy.
Beat in egg and stir in orange juice and molasses.
Gradually stir sifted ingredients into molasses mixture.
Shape dough into walnut-sized balls, roll in sugar......Place on ungreased cookie sheet about 2" apart and flatten slightly.
Bake 8-10 minutes. Allow to cool on baking sheet for 5 minutes before moving to wire rack to cool completely.
Store in air-tight container.
(If you do not want as much 'bite'...decrease the amount of cayenne.)
Thread
Thread Starter
Forum
Replies
Last Post
craftybear
Recipes
3
09-20-2011 07:21 PM
