I learned how to make a ginger cookie recipe in many sizes, shapes and forms. One of my favorites is the little crispy gingersnap cookies. I have always loved these dipped in cold milk; the only way I have ever liked milk. These spicy little crunchy treats make even milk taste good.
Next is a little larger size; these might be hard and crunchy or they might be soft. Both might be with some type of icing. Anyway you make them the ginger flavor makes them all very tasty.
We are all very familiar with the gingerbread men. When I learned how to make this ginger cookie recipe I learned to roll so they can be cut with the gingerbread men cookie cutter. These taste good and are very decorative with icing and decorated like little men (or women). Children really love these and love helping with the decorating. These cookies shaped like little men date back to Queen Elizabeth I where it is documented she had them made in the likeness of some of her guests.
When you learn how to make ginger cookie recipes that quite often they are baked to build houses, rather than baking gingerbread. The cookies are then cut to form walls of houses making what we all know as gingerbread houses. With frosting colorful candies and cookies are applied to the houses to decorate.
This is one of my favorite ginger cookie recipes. They are crunchy and flavorful!
Preheat oven to 350F degrees.
Cream butter and a cup sugar; add egg and beat until blended.
Add molasses, spices, soda, flour and salt; blend well.
Shape dough into walnut size balls; roll each into sugar.
Place balls on ungreased cookie sheet about 2 inches apart; bake 12 minutes.
Makes 36 cookies.
In a large bowl beat together sugar and shortening until light.
Add molasses, coffee, vanilla and egg to bowl; beat well.
Sift together in another bowl the flour, ginger, cinnamon, allspice, baking soda and salt.
Blend dry mixture by hand with the creamed mixture; cover and refrigerate for at least 2 hours.
PREHEAT OVEN TO 350F degrees.
On well floured surface roll dough to about ¼ inch thickness.
Cut with floured cookie cutter; place 1 inch apart on parchment lined cookie sheets.
Bake about 12 minutes or until set; remove to rack to cool completely.
NOTE: Sprinkle with sugar before baking or decorate with colored icing when cold. We used Wilton’s Royal icing recipe (Below) to decorate. We also used Wilton’s number 1 decorating tip.
WILTON’S ROYAL ICING
PLACE MERINGUE and sugar in a bowl; add water and beat on low speed about 7 minutes.
Keep bowl and tips covered with damp cloth to prevent drying out; cover and refrigerate to store (Up to 2 weeks)
Combine flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg in a large bowl; stir to blend.
Beat butter and brown sugar in a large bowl with electric mixer on medium speed until fluffy.
Beat egg and molasses into butter mixture; gradually add flour mixture beating to blend.
Shape dough into 3 discs; wrap each in plastic wrap and refrigerate until firm at least 1 hour.
PREHEAT OVEN to 350F degrees.
Roll out 1 disc at a time on floured surface to ¼ inch thickness; cut out with gingerbread men cookie cutters.
Place cookies on parchment paper lined cookie sheets.
NOTE: If desired press red hot candies into dough for eyes or buttons.
Bake about 12 minutes or until edges are golden brown; lift to rack and cool completely.
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)
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.
My favorite ginger cookie recipe has always been gingersnaps recipe; they are so good with milk.
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
This ginger cookie recipe is a low fat healthier version.
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.Painless Cooking › Cookies › Ginger
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