Ginger Cookie Recipe & Molasses Cookie Recipe if Learning How to Make Cookies

This ginger cookie recipe was given to me by a friend about 45 years ago. I have always tried to include a variety of flavors and spices into my Christmas cookie recipes. When I saw this molasses cookie recipe heavily flavored with ginger and other spices, then topped with a maple frosting I knew I couldn’t pass it up. When I saw this recipe with the added flavors of molasses, cinnamon, nutmeg, cloves and the maple frosting recipe I couldn’t pass it up. I then added it to my list of holiday recipes.

GINGER COOKIE

• ½ Cup sugar


• ½ Cup molasses


• 1 Egg


• 1/3 Cup butter


• 1 Teaspoon ginger


• ½ Teaspoon cinnamon


• ½ teaspoon nutmeg


• ½ Teaspoon cloves


• ½ Teaspoon baking soda


• ½ Cup water


• 1/8 Teaspoon salt


• 2 Cups flour

Preheat oven to 400F degrees.

Cream the sugar and butter together in a large mixing bowl. Add the egg, molasses and water and blend thoroughly. Combine the flour with the salt, soda, ginger, cinnamon, nutmeg and cloves. Add flour mix to the sugar and butter mixture and blend in thoroughly. Refrigerate the dough to firm.

Drop rounded teaspoonful onto lightly greased cookie sheet. Bake for about 8 minutes or until the cookies are set. Remove from oven and frost when warm.

MAPLE FROSTING RECIPE (FOR THE GINGER COOKIES)

• ¼ Cup soft butter


• 1 Teaspoon maple flavoring


• 2 Cups powdered sugar


• 2-3 Tablespoons milk

Combine the butter, flavoring and sugar in a mixing bowl. Beat and add enough milk to make spreading consistency. Top each cookie with a little of the maple icing recipe.

GINGERBREAD MEN RECIPE

This ginger cookie recipe is fun to make especially at Christmas time if you have children. They love to help cut them out and decorate; this is a tradition they won’t forget! This is one of few cookie recipes I prefer to use solid shortening in place of butter; I like how they hold up better.

• ½ Cup sugar


• ½ Cup shortening


• ½ Cup dark molasses


• ¼ Cup water


• 2 ½ Cups flour


• 1 Teaspoon ground ginger
  
• ½ Teaspoon baking soda


• 1/8 Teaspoon salt


• 1 Teaspoon cinnamon

Cream sugar, shortening and molasses; add water and blend on low speed.

Combine flour, ginger, baking soda, salt and cinnamon; blend in with creamed mixture.

Cover and refrigerate 2 hours.

Preheat oven to 375F degrees.

Roll dough out to about ¼ inch thick on a floured surface; Cut with cookie cutter.

Place on ungreased cookie sheets; bake 8 to 10 minutes or until the cookie sets.

Cool a couple minutes and carefully remove from pans.

When cookies are cold frost and decorate.

NOTE: Sometimes I have purchased tubes of colored icing for this occasion. The children can have their own tubes to decorate with.

GINGERSNAPS RECIPE

My favorite ginger cookie recipe has always been gingersnaps recipe; they are so good with milk.

• ¾ Cup shortening


• 1 Cup sugar


• 1 Large egg


• ¼ Cup molasses


• 2 Cups flour


• 2 Teaspoons baking soda


• ¼ Teaspoon salt


• 1 Teaspoon ground ginger


• 1 Teaspoon ground cinnamon


• 1 Teaspoon ground cloves


• Extra Sugar to roll balls in

Preheat oven to 375F degrees.

Combine and beat shortening and sugar until light and fluffy.

Add egg and molasses and beat until smooth.

Combine flour, baking soda, salt, ginger, cinnamon and cloves; add to creamed mixture and mix to blend.

Shape dough into 1 inch balls; roll balls in sugar.

Place balls on lightly greased cookie sheet and bake 10 minutes.

Remove cookies from baking sheets and cool completely. Makes 4 dozen

GINGERSNAP RECIPE

This ginger recipe is a low fat healthier version.

• ¾ Cup low fat margarine


• ¾ Cup (scant) sugar


• 1/3 Cup light molasses


• ¼ Cup Egg Beaters


• 2 Cups flour


• 1/8 Teaspoon salt


• 2 Teaspoons baking soda


• 1 Teaspoon cinnamon


• ¼ Teaspoon cloves


• 1 Teaspoon ginger

Preheat oven to 375F degrees.

Cream margarine and sugar until fluffy; add molasses and Egg Beaters and beat well.

Sift dry ingredients and add to creamed mixture; mix well.

Roll dough into balls and dip in sugar; place balls on lightly greased cookie sheets and bake for 8 minutes.

Remove from trays to cool completely.

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