Soft Apple Ginger Spice Cookies Food

SOFT APPLE-SPICE COOKIES

Steps:

• Cookies: Heat oven to 375 F. Line 3 large cookie sheets with parchment. Grate 1 apple on large holes of box grater. Chop remaining apple.
• In a small bowl, whisk flour, cinnamon, baking powder, baking soda, salt, cloves, and nutmeg. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time until well blended. Beat in flour mixture just until blended (dough will be thick). Stir in apples, cherries and walnuts.
• Drop dough by heaping tablespoons. onto prepared cookie sheets, 2-inches apart. Bake 10-12 minutes, until tops spring back when pressed. Transfer cookies to wire rack to cool.
• Frosting: In a small saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes. Remove saucepan from heat; stir in vanilla. Let mixture cool about 2 minutes. Stir in confectioners' sugar until smooth. Spread frosting in the center of the cooled cookies. Reheat frosting over low heat, if necessary, to keep it a smooth, spreadable consistency. Sprinkle with walnuts. Let stand until frosting sets.

SOFT APPLE GINGER SPICE COOKIES

Steps:

• 1. Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.
• 2. Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
• 3. Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
• 4. Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
• 5. Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack 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.

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.

APPLESAUCE SPICE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, combine the dry ingredients and set aside.
• In the bowl of a standing mixer, fitted with a paddle attachment, cream the butter. Add the brown sugar and continue creaming. Then add the eggs and applesauce mixing well. Gradually add the dry ingredients and raisins to make dough.
• Drop by rounded tablespoons onto a greased cookie sheet (save those butter papers!) and bake until light golden brown, about 9 to13 minutes. The cookies do not brown very much. Sprinkle with powdered sugar.
• Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using.

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.

PRIZE-WINNING APPLE SPICE DROP COOKIES

Steps:

• Set oven to 375 degrees F.
• In a mixing bowl cream butter and both sugars together.
• Beat in the egg and apple juice.
• In a small bowl combine the dry ingredients.
• Gradually add the dry ingredients to the creamed mixture; blend well.
• Mix in the chopped apples and nuts.
• Drop dough by heaping teaspoonfuls onto a greased cookie sheet about 2 inches apart.
• Bake for 12-13 minutes, or until golden brown.
• Place on wire rack to cool.
• For frosting: Beat all frosting ingredients until smooth; frost cookies.

SOFT APPLE SPICE COOKIES RECIPE - (4.2/5)

Steps:

• Cookies: Heat oven to 375°F. Line 3 large cookie sheets with parchment. Grate 1 apple on large holes of box grater. Chop remaining apple. In a small bowl, whisk flour, cinnamon, baking powder, baking soda, salt, cloves, and nutmeg. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time until well blended. Beat in flour mixture just until blended (dough will be thick). Stir in apples, cherries and walnuts. Drop dough by heaping tablespoons. onto prepared cookie sheets, 2-inches apart. Bake 10 to 12 minutes, until tops spring back when pressed. Transfer cookies to wire rack to cool. FROSTING In a small saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes. Remove saucepan from heat; stir in vanilla. Let mixture cool about 2 minutes. Stir in confectioners' sugar until smooth. Spread frosting in the center of the cooled cookies. Reheat frosting over low heat, if necessary, to keep it a smooth, spreadable consistency. Sprinkle with walnuts. Let stand until frosting sets.

APPLE SPICE COOKIES

Steps:

• Preheat oven to 375F; grease 2 cookie sheets.
• Sift together flour, cinnamon, baking soda and nutmeg; set aside.
• Beat the butter and brown sugar in a large bowl with an electric mixer at high speed until well blended.
• Beat in the eggs and apple juice.
• Gradually add the flour to the butter mixture, beating at low speed until well blended.
• Stir in the apple and pecans.
• Drop the dough by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 13 minutes or until lightly browned.
• Cool on wire rack.