Healthier Big Soft Ginger Cookies Food

SOFT GINGER COOKIES

Steps:

• Preheat oven to 350.
• Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
• Set aside.
• In large miximg bowl with an electric mixer beat butter for 30 seconds.
• Add 1 cup sugar.
• Beat until fluffy.
• Add egg and molasses; beat well.
• Add half the flour mixture; beat until combined.
• Stir in remaining flour with a wooden spoon.
• Shape into 1-inch balls.
• Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
• Bake in preheated oven 10 minutes or until light brown and puffed.
• Let cool on cookie sheets 2 minutes.
• Transfer to wire racks to cool.

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.

HEALTHIER BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.
• Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.
• Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

HEALTHY GINGERBREAD COOKIES

Steps:

• In a large bowl, add whole wheat flour, all-purpose flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Whisk until no lumps and set aside.
• In another large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
• Add egg and molasses. Beat until combined well (don't overbeat to prevent butter separation).
• Add flour mixture, first stir with spatula and then mix with your hands until a ball of dough forms.
• Divide it into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and refrigerate for 30 minutes.
• Preheat oven to 350 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
• Remove chilled dough from the fridge, let warm up on the counter for 5 minutes, and unwrap from plastic. Dust the surface and rolling pin with flour and roll the dough 1/4 inch thick. If dough is hard and crumbly, roll it out as best as you can, let warm up a few minutes and roll more until 1/4 inch thick.
• Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving just 1/2 inch in between. These cookies do not spread much. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
• Bake for 8 minutes for soft cookies and 12 minutes for crunchy cookies. Do not overbake as cookies will harden during resting. Remove from the oven and let gingerbread cookies first cool off on a baking tray for 15 minutes, then transfer onto a cooling rack to cool off completely.

BIG SOFT GINGER COOKIES - FROM THE ALLRECIPES WEBSITE

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.

HEALTHIER SOFT AND CHEWY GINGER COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
• In a large bowl, cream together butter, applesauce and coconut sugar until light and fluffy.
• Beat in egg, then stir in water and molasses.
• Gradually stir in flour mixture until just combined. Shape dough into 1-inch balls, roll in sugar (if desired) and place 2" apart on ungreased cookie sheet.
• Bake for 8-10 minutes.
• Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.