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View allAll Photos Tagged soft+ginger+cookies

...was yesterday!

 

I have 8 recipes to share (Chocolate Chip Cookies, Chocolate Chocolate Chip Cookies, Oreo Madness, Chocolate Malted Whopper Drops,

Ultimate Double Chocolate Cookies, Big Soft Ginger Cookies, Oatmeal Cranberry White Chocolate Cookies, and Meltaway Pecan Balls). They're all yummy!

 

To see photos of all 8 cookies & direct linkies to the recipes, go to: yummies4tummies.com/2013/10/01/national-homemade-cookie-day/

 

Happy baking!

 

Soft Ginger Cookies !

 

These nicely spiced soft cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps.

We loved this recipe and these will go into my Christmas gift baskets this year for sure along with being on my dessert table for Christmas this year!

 

30 Servings Prep/Total Time: 25 min.

 

Ingredients

3/4 cup butter, softened

1 cup sugar

1 egg

1/4 cup molasses

2-1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

Additional sugar

Directions

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° for 10-12 minutes or until

Puffy and lightly browned. Remove to wire racks to cool. Yield:

2-1/2 dozen....

Recipe tasteofhome

Notes….This recipe is Amazing!!

I cooked it for 10 minutes on a bare cookie sheet.

Turned out perfect!

 

It's been very cold outside!! So, I stayed home and baked cookies.

 

Soft Ginger Spice Cookies

I used this popular recipe and made following changes:

1) used 2 1/2 cups flour

2) used 1 teaspoon cinnamon

3) used butter instead of margarine

4) used 1/2 cup dark muscovado sugar and 1/2 cup white sugar

5) used 1 table spoon Cointreau instead of water

6) used 2 table spoons molasses

 

I baked mine for 8 minutes and they came out so delicate and yummy.

More crackles on top would have made them look prettier, but that's okay.

It made my entire apartment smell great, too!!

I could not stop at one. LOL. These cookies have the perfect flavor and not too sweet either.

 

Recipe and more photos at yummies4tummies.com/2008/12/30/ginger-cookies/

The Christmas baking has begun. This is my 5th batch this week, with many more planned for the weekend.

 

Big Soft Ginger Cookie Recipe

First things first: I have an incredible girlfriend. She actually takes requests for baked goods. How lucky am I?

 

So back in November, I found a recipe online for big, soft ginger cookies. I put in my request and presto - DELICIOUSNESS followed. She even came up with a frosting not part of the original recipe.

 

I loved them so much that I asked her to make a batch again last weekend for my Mom as a Christmas treat. And I managed to get a couple for myself as well. :)

 

If you love ginger, these sweet cookies will melt in your mouth. I love them because they're so soft and they stay that way after even a week.

 

I knew these would be the cookies I'd submit for this MSH solo but my intent was to photo them when they were fresh from the oven. Of course, I got too distracted by the sight & smell and forgot so had to take a quick pic of them in the plastic container later on.

  

I did an excellent job making these.

Baked this recipe:

allrecipes.com//Recipe/big-soft-ginger-cookies/Detail.asp...

 

... and wrote a thank you note for my neighbor that rescued Snarf in her door the other day. :)

 

Sorry for the blurry pic.

Big Soft Ginger Cookie Recipe

 

I added the following glaze:

1 cup powdered sugar

1 Tablespoon plus 1 teaspoon milk

1/4 teaspoon vanilla extract

Soft ginger cookies, rolled in sugar.

Big Soft Ginger Cookies is what they are called and I got the recipe from allrecipes.com. I often make recipes from that site, take a photo of the recipe and upload in on the site.

Serves 8

 

Ginger Crust ingredients

 

1 cup finely ground,crisp not soft, ginger cookies (about 9 cookies)

2 ounces (4 tablespoons) unsalted butter, melted

 

Filling

 

4 large eggs

1 1/2 cups plus 2 tablespoons granulated sugar, separated

3/4 cup Key lime juice

4 tablespoons unsalted butter, at room temperature

3/4 cup heavy whipping cream

 

To make the crust:

 

Preheat the oven to 300°F. In a bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Press the crumbs into the bottom and up the sides of a 9 1/2-inch pie pan. Bake until firm to the touch, about 15 minutes. Let cool to room temperature.

 

To make the filling:

 

In a stainless-steel bowl, whisk together the eggs and 1 1/2 cups of the sugar until blended. Whisk in the Key lime juice. Transfer to a medium pot. Over medium low heat stirring constantly with a heat resistant spatula, cook until almost thick like mayonnaise, 5-10 minutes. Whisk in the butter until smooth. Spread the Key lime mixture into the prepared pie crust. Place plastic wrap directly on the surface of the key lime filling. Refrigerate until cold, 1-2 hours.

 

In a bowl, whisk the cream with the remaining 2 tablespoons sugar until soft peaks form. Pipe or spread the whipped cream over the top of the pie. Refrigerate until serving.

 

Planning Ahead

 

The pie may be made a day in advance, covered, and refrigerated. Top the pie with the whipped cream the same day you serve it.

 

soft ginger cookies with orange glaze

This time i got cracks!

 

I modified the original recipe to use less butter and sugar. It was delicious!! I feel less guilty as I stuffing my face with these cookies.

 

Ingredients

- 2 1/4 cups all-purpose flour

- 2 teaspoons ground ginger

- 1 teaspoon baking soda

- 3/4 teaspoon ground cinnamon

- 1/2 teaspoon ground cloves

- 1/4 teaspoon salt

- 1/2 cup butter

- 3/4 cup white sugar

- 1 egg

- 1 tablespoon orange juice

- 1/4 cup molasses

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the juice and molasses.

3. Use wooden spoon to gradually stir the dry ingredients into the molasses mixture.

4. Fridge the dough 30-40 minutes before shape dough into walnut sized balls

5. Place the cookies 2 inches apart onto an ungreased cookie sheet, flatten slightly. Sprinkle some sugar on top before baking.

6. 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.

 

So good while they're still warm out of the oven.

 

Recipe

... with Ellen's cinnamon meringues in the background.

 

FA: To go with the milk...

I'm not a big fan of pie, so these are my suggestion for non-pie Thanksgiving dessert! :)

 

Recipe here.

  

Low-Carb Soft Ginger Cookies are sugar-free, gluten-free, vegetarian friendly and only 2 net carbs.

 

- from Diabetic Seniors Pinterest Page - bit.ly/TECwd4

recipe from allrecipes.com/recipe/big-soft-ginger-cookies/detail.aspx

Tasted very good, like an ideal soft version of hard ginger snaps cookies sold in a box.

Doh, added too much molasses to these. But ginger cookies are yummy, so will definitely try again. Plus, still have loads of molasses left with no other use! My bro says to emphasise that these were not fully successful as they were too soft and "folded" in his hand. Recipe: cookie.allrecipes.com/az/BigSoftGingerCookies.asp

via Michael Alari Design ift.tt/2FjKzND

 

Click for More Michael Alari Design at www.alaridesign.com

recipe from allrecipes.com/recipe/big-soft-ginger-cookies/detail.aspx

Tasted very good, like an ideal soft version of hard ginger snaps cookies sold in a box.

7003861729

Best Choice Soft Ginger Cookies

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Made a patch of Big Soft Ginger Cookies this morning. The recipe instructed to roll the dough in a bed of sugar. Next time I'll sprinkle it instead. Also I don't know how come mine don't have deep cracks on the cookies like the recipe photo .

 

Tips from my baking coach Lara:

- Use a spatula or whisk to mix the wet ingredients; then a wooden spoon to mix everything.

- Press the dough ball gently

- Colder batter good.

Love crackle top cookies. It's a solid promise for a good, soft and chewy cookie :)

 

Gingersnaps

rolled in granulated sugar before baking. YUM!!

 

Recipe Here

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