SOFT GINGER SUGAR COOKIES RECIPE - FOOD.COM
These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine.
Total Time 20 minutes
Prep Time 20 minutes
Yield 36 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 98.5, FatContent 4, SaturatedFatContent 2.5, CholesterolContent 15.3, SodiumContent 88, CarbohydrateContent 14.8, FiberContent 0.3, SugarContent 8.3, ProteinContent 1
GINGER SUGAR COOKIES RECIPE | MARTHA STEWART
Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 24 heart-shaped cookies
Number Of Ingredients 9
Steps:
- Sift flour, baking soda, and salt into a medium bowl. Cream butter and sugars with a mixer until pale and fluffy. Beat in ginger, then yolk.
- Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic, and refrigerate for 1 hour (or up to 2 days).
- Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using a 1 3/4-inch heart-shaped cutter. Transfer to parchment-lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sanding sugar. Refrigerate for 15 minutes.
- Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks, and let cool. Cookies will keep, covered, for up to 3 days.
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This is basic sugar cookies dough recipe. I often double the recipe dry ingredients, sift and store in an airtight container. On baking day, just scoop few cups of dough, mix in wet ingredients and freeze to harden the dough log. Slice and bake for fresh cookies. For variation, you can add dried cranberries or silvered almond slices to these cookies too.
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