Best Soft Ginger Cookies Recipes

BIG SOFT GINGER COOKIES

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.

BIG SOFT GINGER COOKIES

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.

SOFT GINGER COOKIES

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.

SOFT LEMON-GINGER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

HEALTHIER BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.
• Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.
• Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

BIG SOFT GINGER COOKIES - FROM THE ALLRECIPES WEBSITE

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.

BIG SOFT GINGER COOKIES

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.

SOFT, SPICY, HEAVENLY GINGER COOKIES

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.

SOFT GINGER SUGAR COOKIES

Steps:

• Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
• Beat butter 30 seconds, until soft.
• Add sugar and beat until fluffy.
• Add egg and molasses and beat well.
• Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
• The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
• Roll into 1 inch balls, then roll the balls in sugar.
• Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
• Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.

SOFT APPLE GINGER SPICE COOKIES

Steps:

• 1. Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.
• 2. Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
• 3. Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
• 4. Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
• 5. Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

SOFT WHOLE-WHEAT GINGER SPICE COOKIES

Steps:

• Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
• Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

GRANDMA'S SOFT GINGER COOKIES

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.

BIG SOFT GINGER COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 2. 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. 3. 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.

BIG SOFT GINGER COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
• 2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat the egg, and stir into the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut size balls, and roll them into the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• 3. 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 air tight container.

SOFT GINGER COOKIES

Steps:

• Combine first 8 ingredients in large bowl. Add molasses, shortening, and egg. Using electric mixer, beat until well blended. Beat in 1/2 cup boiling water. Chill dough 1 hour.
• Preheat oven to 400°F. Roll chilled dough by generous tablespoonfuls into balls. Roll in additional sugar to coat. Place dough balls 2 inches apart on ungreased baking sheets. Bake until cookies are puffed and cracked on top and tester inserted into center comes out with some moist crumbs attached, about 12 minutes (do not overbake). Transfer cookies to racks and cool.

SOFT GINGER SPICE COOKIES

Steps:

• Preheat oven to 350. Beat together the molasses, margerine, and brown sugar. Beat in the applesauce the eggwhite, and grated ginger root. Mix the dry ingredients evenly. Cut the crystallized ginger into smaller pieces and add as many as you want to the dry mixture (Bigger and more chunks=spicier!). Stir everything together, being careful not to overstir. If dough is hard to work with, chill in fridge until it's harder Generously coat each ball of dough with white sugar. Bake for 8-12 minutes.

SOFT GINGER PUFF COOKIES

Steps:

• Set oven to 375 degrees.
• In a mixing bowl, cream butter and sugar.
• Add in the eggs, beating well after each addition.
• Beat in molasses and sour cream.
• Combine flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture.
• Stir in raisins and walnuts.
• Drop by tablespoons (1-inch apart) on greased cookie sheets.
• Bake for 10-12 minutes, or until edges begin to brown.
• Remove to wire racks; cool.

THE BEST SOFT GINGER COOKIES

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!**.

HEAVENLY SCENTED SOFT GINGER COOKIES

Steps:

• In a large bowl, combine the first 8 ingredients.
• Add the molasses, shortening and egg; beat to blend ingredients well. Next, beat in the boiling water. Chill dough 1 hour.
• Preheat oven to 400°.
• Roll the chilled dough by tablespoonful into balls. Roll each ball into granulated sugar.
• Place the balls 2-inches apart on ungreased aluminum baking sheet lined with parchment paper.
• Bake the cookies until puffed and cracked on top and centers still feel very soft; approximately 12 minutes.
• Transfer cookies to wire racks and cool.
• Don't forget to leave some cookies out for Santa Claus!

SOFT GINGER COOKIES (BISCUITS)

Steps:

• Preheat oven to 390 F (or 200 C).
• In a bowl, combine flour and baking powder.
• Cut butter into flour and mix by hand until you get coarse crumbs.
• Mix in sugar, ginger and ground ginger.
• In another bowl stir together milk and egg, then pour milk-egg mixture over the dough and knead until dough is smooth.
• Put little heaps of dough by the teaspoon onto greased or paper lined cookie sheet.
• Bake at 390 F for 10-15 minutes.
• Let cool on a wire rack.