Donnas Frosty Soft Molasses Ginger Cookies Recipes

GRANDMA'S® MOLASSES GINGER COOKIES

Steps:

• In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

GRANDMA'S SOFT GINGER COOKIES

Steps:

• Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.
• Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

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.

~ DONNA'S FROSTY SOFT MOLASSES GINGER COOKIES ~

Steps:

• Preheat oven to 350 degree F. In a large bowl, beat the butter and sugar until fluffy. Beat in egg and molasses. In another bowl, mix together the flour, spices and baking soda. Start beating in flour a little at a time, alternating with the milk - end with flour. Stir in the nuts.
• Spray cookie sheet with bakers joy or grease. Place batter by tablespoonfuls about 2 inches apart on sheet. Bake for 9 - 10 minutes or until they spring back when touched. I take mine out when they look like they could cook 1 more minute as I don't want them getting too brown on bottom and like them a little chewy. Place on cooling rack and cool completely.
• Make frosting. In a small bowl, whisk butter with flour, add vanilla and milk until you reach your desired consistency. Spread each cookie with about 1 tsp frosting. Top with a walnut if desired. Note: These are great without frosting too.