Big Spice Cookies Recipes

GIANT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
• With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
• Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
• Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

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.

BIG SPICE COOKIES

Steps:

• 1. In a bowl, combine cake mix, ginger, and baking soda. Stir in water, molasses and vanilla; mix well.
• 2. With floured hands, rolls dough into 10 balls all same size. (size of a walnut) Place 3 inches apart on parchment lined cookie sheets and flatten slightly.
• 3. Bake at 375 for 13-15 minutes or until surface cracks and cookies are firm. Remove to wire racks to cool. Makes 10 large cookies,

SOFT & CHEWY MOLASSES COOKIES RECIPE

Steps:

• Preheat your oven to 350°F (180°C), line 2 cookies sheets with parchment paper, then set aside.
• In a large bowl, whisk together the egg, oil, sugar, and molasses*.
• In a separate bowl, whisk together the flour, nutmeg, cinnamon, ginger, salt, and baking soda until well combined.
• Stir the dry ingredients into the wet until your dough is formed. Chill the dough for 2 hours. (At this point the dough can be refrigerated for up to 5 days or frozen for up to 6 weeks)
• After chilling, use a 1 tablespoon measure to scoop your cookies. Roll between the palms of your hands to achieve a small rounded ball.
• Stir together the sugar and cinnamon to make the cinnamon sugar and roll each ball in it coating the dough. Place dough balls 2 inches apart on prepared baking sheets.
• Bake the cookies for about 12-13 minutes. They will be golden with a crackle top. Take care not to over bake as the won't be chewy if you do.
• Remove from the oven and cool slightly before transferring to a wire rack.
• Once the cookies have cooled, cover and store in an airtight container for 3-4 days.

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.

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Steps:

• Preheat oven to 350° F. Grease baking sheets.
• Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
• Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Combine sifted powdered sugar, milk, 1 tablespoon butter and remaining 1 teaspoon vanilla extract in small bowl until smooth. Drizzle over cookies.