As you may know if you regularly read me that I hate to devote too much time and effort into cooking and baking. If I can get the same delicious results with minimal work, then I am happy such as with this particular recipe for my soft ginger cookies. Think of a fragrant blend of ginger, cloves, nutmeg, and cinnamon without being overly sweetened with sugar and molasses in a puffy softer cookie that is somewhat firmer outside. If that description sounds delicious enough, those spices are brought out even more when complimented with a simple confectioners’ sugar frosting.
The flavor alone is sensational, but you can’t imagine how easy these soft ginger cookies are to make. Basically, you just sift some of the ingredients first, stir in the oil instead of creaming butter or shortening, add sugar, molasses and egg before adding a few tablespoons of water. To make this cookie dough, I just incorporated the ingredients with my spatula. You can use your wooden spoon or electric mixture. However, I didn’t feel like cleaning the beaters again because they would be used for the frosting so the spatula it was.
When working with molasses, try measuring out your oil first. If you do this, you can just pour in the molasses in the same measuring cup and it slides out without being a sticky mess.
Another fantastic molasses cookie that I make that is simple is my molasses drop cookie recipe. Honestly, you should try both of these recipes because they are family favorites.
Soft Ginger Cookies
Cookie Dough Ingredients:
1 and 3/4 cup sifted flour
½ teaspoons of baking powder, leveled
1/4 teaspoon of baking soda, leveled
1/4 teaspoon of salt
3/4 teaspoon of ginger
½ teaspoons of ground cloves
½ teaspoons of cinnamon
1/8 teaspoon of nutmeg
1/3 cup of canola oil
½ cups of sugar
1/4 cup dark molasses
1 large egg
3 tablespoons of water
Frosting Ingredients:
3/4 cups of confectioners sugar
2 tablespoons milk or half and half
1/4 teaspoon of vanilla
To Make the Cookie Dough:
Sift the flour, baking powder, baking soda, salt, and spices in a large mixing bowl.
Next add the oil, sugar, molasses, and egg. Mix well.
Stir in the flour alternately with the water, mixing through until incorporated.
Drop by tablespoons onto greased cookie sheets.
Bake in a 400-degree oven for about eight minutes. Test with a tooth pick, cake tester or slender knife to see if anything sticks.
This recipe will make about three dozen smaller cookies when using a level tablespoon and less using heaping tablespoons.
To Make the Confectioners’ Sugar Frosting:
Beat the confectioners’ sugar, milk and vanilla together and spread on the cookies while still warm–not hot.
ENJOY!
If I can get the same delicious results with minimal work, then I am happy such as with this particular recipe for my soft ginger cookies. Think of a fragrant blend of ginger, cloves, nutmeg, and cinnamon without being overly sweetened with sugar and molasses in a puffy softer cookie that is somewhat firmer outside topped with white frosting.
- Cookie Dough Ingredients:
- 1 and 3/4 cup sifted flour
- ½ teaspoons of baking powder leveled
- 1/4 teaspoon of baking soda leveled
- 1/4 teaspoon of salt
- 3/4 teaspoon of ginger
- ½ teaspoons of ground cloves
- ½ teaspoons of cinnamon
- 1/8 teaspoon of nutmeg
- 1/3 cup of canola oil
- ½ cups of sugar
- 1/4 cup dark molasses
- 1 large egg
- 3 tablespoons of water
- Frosting Ingredients:
- 3/4 cups of confectioners sugar
- 2 tablespoons milk or half and half
- 1/4 teaspoon of vanilla
-
To Make the Cookie Dough:
-
Sift the flour, baking powder, baking soda, salt, and spices in a large mixing bowl.
-
Next add the oil, sugar, molasses, and egg. Mix well.
-
Stir in the flour alternately with the water, mixing through until incorporated.
-
Drop by tablespoons onto greased cookie sheets.
-
Bake in a 400-degree oven for about eight minutes. Test with a tooth pick, cake tester or slender knife to see if anything sticks.
-
This recipe will make about three dozen smaller cookies when using a level tablespoon and less using heaping tablespoons.
-
To Make the Confectioners’ Sugar Frosting:
-
Beat the confectioners’ sugar, milk and vanilla together and spread on the cookies while still warm–not hot.
-
ENJOY!
