Soft Ginger Puffs Food

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.

SOFT GINGER PUFFS

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.

SOFT GINGER PUFF COOKIES

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.

SOFT GINGERSNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour. Shape dough into 1-inch balls and roll in white sugar; place 2 inches apart on an ungreased baking sheet.
• Bake in preheated oven until cookies are set and tops are crackled, 8 to 10 minutes.

SOFT GINGERBREAD

Steps:

• Beat the butter in a stand mixer or with electric beaters until it is soft and then beat in, one by one, the sugar, golden syrup and treacle. Beat in the egg and vanilla extract and scrape down the sides of the bowl. Tip in the flour, baking powder and ginger along with a pinch of salt and beat in the flour on a slow speed until it is just combined. The dough will be very soft at this point. Scrape the dough into a container and chill it in the fridge for about 8 hours or overnight. You don't have to leave it for this long but it does improve the flavour.
• To roll out the dough you'll need a non-stick work surface that is lightly dusted with flour. Scoop out a small batch of the dough (it will still be very soft) and roll it out carefully to about 2mm thick. Cut out gingerbread people or circles and transfer them to a lined baking sheet. When you have filled the sheet (leaving enough room for spreading) put it into the fridge for 30 mins along with the remaining dough (you can freeze the dough in batches, if you like).
• Heat the oven to 170C/150C fan/gas 3. Cook the gingerbread for the 10-12 minutes depending on level of crispness don't try and remove them from the sheet until the gingerbread shapes have cooled enough. Cool completely and then decorate if you want. You can freeze the cooked gingerbread if you like, or keep for up to 3 days in an airtight container

SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter till softened.
• Beat in sugar till light and fluffy.
• Beat in molasses, eggs-1 at a time- beating well after each addition, and salt.
• Sift dry ingredients, mix two together well.
• Form into 1 inch balls with sugar coated hands, roll in sugar and place on ungreased cookie sheets.
• Bake at 350* 11-13 minutes.
• Do not overbake.
• Take out when center looks a little underdone.
• Cool.

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.

SOFT GINGER SUGAR COOKIES

Steps:

• Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
• Beat butter 30 seconds, until soft.
• Add sugar and beat until fluffy.
• Add egg and molasses and beat well.
• Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
• The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
• Roll into 1 inch balls, then roll the balls in sugar.
• Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
• Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.