Chewy Ginger Drop Cookies Recipes

GINGER DROP COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. 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.

BEST-EVER CHEWY GINGERBREAD COOKIES

Steps:

• In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
• Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

CHEWY GINGER DROP COOKIES

Steps:

• In a bowl, cream shortening and sugar. Combine flour, baking soda, ginger and salt. Combine molasses and water. Add dry ingredients to the creamed mixture alternately with molasses mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with sugar. Bake at 350° for 13-15 minutes or until edges are set. Remove to wire racks to cool.

SOFT -CHEWY PEANUT BUTTER DROP COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. I have listed the ingredients I used to make these cookies. Cream the butter and peanut butter in a large bowl.
• 2. Beat until mixture is creamy and smooth.
• 3. Add in both sugars, Vanilla bean paste or extract, and eggs. Then beat until blended together.
• 4. Add in 1/3 of the sifted flour mixture, and beat, then add in some of the milk and beat again.
• 5. Chop peanuts until broken into small pieces or use a kitchen hammer or food processor.
• 6. Now add another 1/3 of the flour, along with the chopped peanuts & milk.
• 7. Add in the remaining flour.Beat until batter is creamy and smooth. Grease or spray several large cookie sheets with cooking spray, and drop cookie dough onto sheet pans with a teaspoon, or if you prefer larger cookies use a tablespoon. Space at least 2 inches apart.
• 8. Place in preheated 350 degree F. oven and bake for 12 minutes or less, depending on your oven.
• 9. Remove cookies from sheet pan and place on cooling rack to cool completely,then transfer to a large platter or plate.
• 10. Serve with your favorite beverage, milk, coffee or tea. Enjoy these cookies they're delicious.

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

SOFT AND CHEWY DROP SUGAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (see note). Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.
• In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.
• Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Add the dry ingredients to the wet ingredients and mix until combined.
• Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).
• Bake for 11-13 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).
• Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.

CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
• Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
• Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

GINGER MOLASSES COOKIES RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
• In a large bowl, whisk together the melted butter and sugar until smooth.
• Add the egg and yolk one at a time, whisking after each addition.
• Add the vanilla and molasses and whisk until smooth.
• Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
• Scoop the dough into 1 1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
• Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
• Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.