Ginger Pumpkin Face Cookies Recipes

GINGER PUMPKIN COOKIES

Steps:

• In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.
• Heat oven to 350°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes.
• Spoon frosting into resealable food-storage plastic bag. Cut about 1/4 inch off corner of bag. Squeeze bag to drizzle frosting over cookies. Let stand until set, about ## minutes.

PUMPKIN GINGER COOKIES

Steps:

• Preheat oven to 375 degrees
• Combine all the dry ingredients and set aside.
• Cream sugar and shortening together using an electric mixer. Slowly add in the molasses, pumpkin, and eggs one at a time.
• Add dry ingredients 1/2 cup at a time until well incorporated.
• In a separate bowl add 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice.
• Using a cookie dough scooper, make 12 balls of cookie dough at a time and roll them in the sugar.
• Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough, making a dozen at a time. Enjoy!

PUMPKIN GINGER COOKIES

Steps:

• Heat oven to 350.
• In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
• In a separate, small bowl mix remaining sugar and cinnamon.
• Using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
• Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
• Allow cookies to cool on baking sheet 1 minute and remove.
• Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
• The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
• I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
• If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
• Original recipe also called for 1/4 Cup chopped crystallized ginger, but I used the ground because it was all I had on hand, this is one thing I would consider trying next time.
• My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.