Soft Ginger Cookies
from Scratch
These spicy, soft ginger cookies are delicious. But that's not all - Offering homemade cookies, cakes and more below.
Now let's get baking...
HOMEMADE GINGER COOKIES FROM SCRATCH
3/4 cup butter, softened
1 cup white sugar
1/4 cup molasses
2-1/2 cups flour
1/3 cup water
1-1/2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 TBS fresh ginger, finely chopped
1/4 tsp salt
2 TBS white sugar
PREHEAT oven to 350 degrees.
Cream margarine and 1 cup white sugar until light and fluffy. Stir in
the molasses. Mix the water and baking soda together and stir.
Sift the flour, salt and dry spices together and gradually add to the
fluffy margarine and sugar mixture. Mix well. Stir in the fresh
ginger.
Shape into walnut-sized balls and roll them in the remaining 2
tablespoons of sugar. If the dough is too soft to handle, add a bit of
flour or chill for 20 minutes (or even overnight).
Place the balls two inches apart on an ungreased cookie sheet, and slightly flatten. Bake for 10 to 12 minutes.
These homemade ginger cookies are best made a day ahead.
BUTTERSCOTCH GINGER COOKIES
1 cup homemade unsalted butter, softened
1 cup
homemade brown sugar, packed
2 eggs
3 cups flour
2 small boxes (3-1/2 oz each) cook-and-serve butterscotch pudding mix
2 tsp ground ginger
1 tsp baking powder
1 tsp ground cinnamon
PREHEAT oven to 350 degrees.
In a mixing bowl, cream butter and brown sugar until light and fluffy.
Add the eggs, one at a time, and beat well after each addition. Combine
the flour, pudding mixes, ginger, baking powder and cinnamon; gradually
add to creamed mixture and mix well. Cover and refrigerate for 1 hour
or until easy to handle.
Lightly flour counter and roll out dough to 1/4 inch thick. Cut out
with a lightly floured cookie cutter. Place on ungreased cookie sheets
one inch apart. Bake for 6 to 8 minutes until firm. Makes 2 dozen.
While I have ginger on my mind, instead of soft ginger cookies, here's a wonderful recipe for homemade gingersnap cookies.
GINGERSNAP COOKIES
5 cups flour
2 tsp
baking soda
2 tsp
baking powder
3 tsp
ground ginger
1/2
teaspoon cayenne (optional)
1 cup
butter, softened
1-1/4 cup
white sugar
1 cup
brown sugar
2 eggs
1 cup
molasses
1
teaspoon vanilla
PREHEAT oven to 350 degrees.
In a
large bowl whisk together the flour, baking soda, baking powder, ginger and
cayenne.
In a
separate bowl cream the butter and sugars until mixed together. Add the
eggs, molasses and vanilla and beat until well combined. Slowly add the
dry mix into the wet ingredients until a uniform dough forms.
Taking a small bit of dough, roll around in your hands to form into ping pong sized balls. With a plate of white sugar, press the balls lightly to coat one side.
Place sugar side up on an
ungreased baking sheet. Bake until done, about 12 minutes. Let
them cool for a few minutes on the cookie sheet before moving them to a rack to
fully cool. Recipe adapted from www.kathewithane.com
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