Soft and Chewy Ginger Cookies

Soft and Chewy Ginger Cookies could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 24. This hor d'oeuvre has 316 calories, 3g of protein, and 14g of fat per serving. For 33 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 4118 people found this recipe to be yummy and satisfying. This recipe from Just a Taste requires sugar, eggs, molasses, and sugar. From preparation to the plate, this recipe takes approximately 29 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so outstanding. Try Soft and Chewy Ginger Cookies, Soft and Chewy Ginger Cookies, and Soft and Chewy Ginger Cookies for similar recipes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 14 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350ºF.In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening until softened, about 30 seconds. Add the sugar and beat until combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating between each addition. Add the molasses, mixing until combined. Stop the mixer, add the flour mixture, and blend on "low" just until combined. Shape the dough into balls by scooping 1/4 cup of dough into your hands and rolling until round. Roll the cookie dough balls in the sanding sugar until thoroughly coated and place them 3 inches apart on an ungreased cookie sheet. Bake the cookies for 12 to 14 minutes, or until they're light brown and cracked on top. Remove the cookies from the oven and allow them to cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack to cool completely. Kelly's Notes:It's important not to overbake the cookies in order for them to be soft and chewy. When in doubt, remove the cookies from the oven right before they're fully baked. They will crisp slightly as they cool.If you prefer smaller cookies, portion out 2 to 3 tablespoons at a time and remember to adjust the baking time. Making more, smaller-sized cookies will require more than 3/4 cup sanding sugar for coating the cookies.

 

Step by step:

1. Preheat the oven to 350ºF.In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening until softened, about 30 seconds.

2. Add the sugar and beat until combined, scraping down the sides of the bowl as needed.

3. Add the eggs, one at a time, beating between each addition.

4. Add the molasses, mixing until combined. Stop the mixer, add the flour mixture, and blend on "low" just until combined. Shape the dough into balls by scooping 1/4 cup of dough into your hands and rolling until round.

5. Roll the cookie dough balls in the sanding sugar until thoroughly coated and place them 3 inches apart on an ungreased cookie sheet.

6. Bake the cookies for 12 to 14 minutes, or until they're light brown and cracked on top.

7. Remove the cookies from the oven and allow them to cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack to cool completely. Kelly's Notes:It's important not to overbake the cookies in order for them to be soft and chewy. When in doubt, remove the cookies from the oven right before they're fully baked. They will crisp slightly as they cool.If you prefer smaller cookies, portion out 2 to 3 tablespoons at a time and remember to adjust the baking time. Making more, smaller-sized cookies will require more than 3/4 cup sanding sugar for coating the cookies.

Nutrition Information:

covered percent of daily need