Ginger Dream Cookies Recipes

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

GINGER AND CREAM SANDWICH COOKIES

Steps:

• In medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer, beat butter and 1 cup sugar on medium until light and fluffy, about 3 minutes. Beat in egg, molasses and ginger.
• Reduce mixer speed to low and gradually add flour mixture, mixing until just incorporated (dough will be soft). Cover and refrigerate until firm enough to handle, about 1 hour.
• Line 2 large baking sheets with parchment paper. Place remaining 1⁄2 cup sugar in small bowl. Working with 1 sheet at a time and keeping dough covered, roll 1⁄2 teaspoon dough into a ball and then roll in sugar to coat. Place balls 1 inch apart on prepared sheet. Freeze until firm, about 15 minutes. Repeat with remaining dough.
• Heat oven to 350°F. Bake, rotating sheets halfway through, until cookies are puffed and set, 8 to 10 minutes. Let cool on sheets 2 minutes, then slide paper with cookies onto wire rack to cool completely.
• Make Orange Buttercream: Using an electric mixer, beat butter on medium speed until creamy, 2 minutes; beat in orange zest. Reduce mixer speed to low and gradually add confectioners' sugar (sifted); beat in heavy cream.
• Once cool, sandwich cookies with small amount of Orange Buttercream.

EASY CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
• Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
• Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
• Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

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.

GINGER CREAM COOKIES

Steps:

• Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
• Preheat oven to 400 degrees F (205 degrees C).
• Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

FROSTED GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

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.

CHEWY GINGER COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

FROSTED GINGER CREAMS

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool., In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

CRISPY GINGER COOKIES

Steps:

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In a large bowl with an electric mixer, cream the butter and 1 cup sugar on medium speed for about 2 minutes.
• Add in the egg and mix until fully incorporated.
• Add molasses and vanilla and mix until combined. Scrape down the sides of your mixing bowl.
• In a medium bowl, whisk together the flour, baking soda, cinnamon and ginger.
• Gradually add the dry ingredients to the butter mixture and mix until just combined.
• Use a medium cookie scoop (about 1 ½ tablespoons) to create dough balls.
• Roll each dough ball in granulated sugar and place on prepared cookie sheets at least 2 inches apart.
• Bake in preheated oven for 11-13 minutes.
• Allow cookies to cool on pan for 5 minutes before removing to a wire rack to cool completely. Enjoy!

GINGER CREAM COOKIES

Steps:

• Cream the shortening, sugar, egg, molasses and water.
• Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon.
• Cover and chill for 1 hour.
• Preheat oven to 400 degrees F (205 degrees C).
• Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart.
• Bake for about 8 minutes.

SWEDISH DREAM COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C).
• In a large bowl, cream together shortening and butter. Gradually add sugar and almond extract. Mix on high speed for 10 minutes.
• In a small bowl, dissolve the baker's ammonia with the boiling water, adding the water a little at a time. Add this to the butter mixture.
• Stir in the flour and coconut . Mix well.
• Drop cookies from a teaspoon onto a well greased cookie sheet. Bake cookies in preheated oven for 9 to 11 minutes. Cookies should be set but not brown. Let cookies cool on the cookie sheet for a few minutes before removing.

GINGER CREAM CHRISTMAS COOKIES

Steps:

• Preheat your oven to 350 °F,
• Cream together the butter and sugar. Add the egg yolk and molasses.
• Whisk together baking soda, salt, flour, ginger and nutmeg.Add the vinegar to the water.
• Gradually stir flour mixture into shortening mixture, alternating with hot water.
• Drop by heaping tablespoons onto greased cookie sheet 3 inches apart.
• Bake for 10-12 minutes, depending on the size you make them.
• Cool on a rack.
• Use my buttercream icing recipe if you want to sandwich them.

GINGER CREAM COOKIES (GRANDMA'S DATED 1924)

Steps:

• 1. COOKIES: Mix shortening, sugar, egg, molasses,and water together well. Sift dry ingredients (all remaining cookie ingredients) together and blend in. CHill dough for at least 2 -3 hours. Heat oven to 400 degrees. Drop dough by teaspoons full onto greased baking sheets about 2 inches apart. Bake 8-9 minutes. Cookies should have a little but almost no imprint left on them when lightly touched. Do not over bake. Remove to racks to cool a bit but frost while just a bit warm for best icing.
• 2. CREAM ICING: Blend sugar, salt, and vanilla. Add enough cream or milk to make this easy to spread. Frost warm cookies.

GINGER DREAM COOKIES

Steps:

• 1. Preheat oven 350 degrees. In a medium bowl stir together with a whisk the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In a large bowl beat shortening, sugar, cream, eggs and molasses on low speed until well blended. Add dry mixture, a little at a a time on low speed, mix until blended.
• 2. I sometimes make giant cookies using an ice cream scoop, spray the inside. If not I use a heaped table spoon. Place remaining sugar in a shallow plate. Drop dough by scoopfuls or spoonfuls onto sugar, Roll, coat well. then place on cookie sheet. If I am making with ice cream scoop, I do six per pan, otherwise I do twelve. Bake 11-13 min, do not over bake. You want these chewy and soft!
• 3. I use my KitchenAid mixer to make these with little mess and a lot of saved time!

GINGER CREAMS

Steps:

• 1. Mix thoroughly shortening, sugar until blended; add egg, molasses and water with mixer. Stir in remaining ingredients, except frosting. Cover; chill 1 hour.
• 2. Heat oven to 400'F. Drop dough by teaspoonfuls, 2 inches apart onto ungreased baking sheet. Bake 7-8 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet; cool.
• 3. Vanilla Butter Frosting: Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
• 4. Frost cooled cookies and get ready for a real treat! Store in an airtight container after frosting dries; put waxed paper between layers. These actually get more moist and taste even better the next day!