Soft Ginger Puff Cookies Recipes

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SOFT GINGERBREAD COOKIES



Soft Gingerbread Cookies image

These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.

Provided by sal

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 3h45m

Yield 36

Number Of Ingredients 10

¾ cup molasses
⅓ cup packed brown sugar
⅓ cup water
⅛ cup butter, softened
3 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon

Steps:

  • In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 15.8 g, Cholesterol 1.7 mg, Fat 0.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 42.9 mg, Sugar 5.8 g

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

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.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

RAISIN PUFFS



Raisin Puffs image

These Raisin Puffs are remarkable! Like incredibly soft sugar cookies, and light as air. Soft, puffy, and thick! With a heap-ton of raisins - simmered to bring out deeper and richer flavor. These Raisin Puffs might sound ordinary, but they will knock your socks off!

Provided by Sarah

Categories     Cookies

Time 1h

Number Of Ingredients 9

3/4 cup raisins
1 cup water
1 cup shortening
2 cups sugar (divided)
2 eggs (at room temperature)
2 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt

Steps:

  • Combine raisins and water in a small saucepan over medium heat.
  • Simmer until water is almost completely reduced, about 15 minutes. Set aside to cool.
  • In a large mixing bowl, cream shortening and 1 1/2 cups sugar.
  • Add eggs and vanilla, beating until combined.
  • In a medium bowl, combine flour, baking soda, and salt.
  • Gradually add dry ingredients to the mixing bowl, beating until combined.
  • Stir in raisins.
  • Place remaining 1/2 c. sugar in a small bowl.
  • Roll dough into 1-inch balls, and roll in the sugar, thoroughly coating.
  • Arrange dough balls two inches apart on parchment paper or silicone mat-lined baking sheets.
  • Bake at 350 degrees for 10 minutes, or until edges are golden, and centers appear set.
  • Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely.

SOFT GINGER PUFF COOKIES



Soft Ginger Puff Cookies image

Make and share this Soft Ginger Puff Cookies recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 6 dozen

Number Of Ingredients 13

1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 cup molasses
1 cup sour cream
3 1/2 cups flour
2 teaspoons ginger powder
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups raisins
1 1/2 cups chopped walnuts

Steps:

  • Set oven to 375 degrees.
  • In a mixing bowl, cream butter and sugar.
  • Add in the eggs, beating well after each addition.
  • Beat in molasses and sour cream.
  • Combine flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture.
  • Stir in raisins and walnuts.
  • Drop by tablespoons (1-inch apart) on greased cookie sheets.
  • Bake for 10-12 minutes, or until edges begin to brown.
  • Remove to wire racks; cool.

CREAM CHEESE COOKIES



Cream Cheese Cookies image

Pillowy soft cream cheese cookies that melt in your mouth!

Provided by Courtney Whitmore

Categories     Dessert

Time 1h25m

Number Of Ingredients 8

1/2 cup butter, softened ((1 stick))
4 ounces cream cheese, room temperature
1 cup granulated white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
1 3/4 cup cake flour

Steps:

  • Line baking sheet with parchment paper. Cream together butter and cream cheese with electric mixer.
  • Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
  • Once incorporated, refrigerate dough for at least an hour.
  • Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
  • Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully.

Nutrition Facts : Calories 75 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 7 mg, Sodium 3 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SOFT GINGER PUFFS



Soft Ginger Puffs image

These spice cookies loaded with raisins and walnuts really do appeal to all generations-I found the recipe in a 1901 South Dakota cookbook! Sour cream adds a wonderful, unusual flair. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1 cup molasses
1 cup sour cream
3-1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon each ground allspice, cinnamon and nutmeg
1-1/2 cups raisins
1-1/2 cups chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and sour cream. Combine the flour, ginger, baking soda, allspice, cinnamon and nutmeg; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 1 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until the edges begin to brown. Remove to wire racks to cool.

Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 55mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

SOFT SUGAR COOKIE PUFFS



Soft Sugar Cookie Puffs image

My husband's Aunt Laurel always made these cake-like cookies with her own farm-fresh eggs, cream and butter. Now I prepare batches for Christmas each year. We like them because they're not overly sweet. -D. Elaine Rutschke, Spruce View, Alberta

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 8

3 large eggs
1 cup heavy whipping cream
1 cup sugar
2 teaspoons butter, melted
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
Assorted colored sugars, optional

Steps:

  • In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed., Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts :

GINETTI (ITALIAN PUFF COOKIES)



Ginetti (Italian Puff Cookies) image

This recipe came from my Grandmother. I've been making it for several years now. Usually at Christmas, I don't really know why...they would be good any time of year.

Provided by katie in the UP

Categories     Drop Cookies

Time 25m

Yield 5 dozen

Number Of Ingredients 8

1/2 cup butter
1 cup sugar
6 eggs
2 lemons, zest of
4 1/2 cups flour
8 teaspoons baking powder
1 1/2 cups powdered sugar
1 teaspoon water (if too thick..add 1/2 tsp at a time until desired consistency)

Steps:

  • Melt butter in a saucepan; set aside to cool to room temperature.
  • Beat the sugar and eggs together until they are very thick.
  • Stir in the lemon zest and melted butter.
  • Sift the flour and baking powder; add to the egg mixture.
  • Mix thoroughly.
  • Drop by tsp 1 1/2 inches apart onto a greased cookie sheet.
  • Bake in a 400 degree oven for 10 minutes.
  • Meanwhile prepare glaze.
  • Glaze while cookies are warm.
  • Store in airtight container!

Nutrition Facts : Calories 959, Fat 25.5, SaturatedFat 13.7, Cholesterol 302.6, Sodium 798.3, Carbohydrate 163.9, Fiber 3, Sugar 76, Protein 19.4

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