Tag: soft

Cookies and Bars · Holidays

Soft Gingerbread Cookies

cathysmahaLeave a comment

My daughter, Megan, has been making soft Gingerbread Cookies for years to give to neighbors and friends. This is her go-to recipe and it never disappoints. The family eagerly awaits her gingerbread making day! Decorate to your liking with icing and enjoy.

Soft Gingerbread Cookies

INGREDIENTS:
  • 1 cup butter flavor shortening
  • 1 1 ⁄ 4 cups sugar
  • 1 large egg
  • 1 cup molasses
  • 1/3 cup hot water
  • 1 teaspoon whole cloves
  • 1 cup flour
  • 1 ⁄ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 tablespoon cinnamon
  • 4 cups flour
  • raisins (optional)
DIRECTIONS:
  1. Place cloves in hot water; set aside.
  2. Cream shortening and sugar.
  3. Add egg and beat.
  4. Add molasses, beat.
  5. Remove cloves from water, discard cloves.
  6. Add clove water, beat. *Dough will look “curdled”.
  7. Add rest of ingredients, except the last 4 cups flour, and beat. Gradually beat in last 4 cups flour.
  8. Chill dough.
  9. Roll out to 1/2″ thick or slightly less.
  10. Cut into shapes.
  11. Decorate with raisins if desired.
  12. Place carefully on ungreased cookie sheet.
  13. Bake at 375° for 8-10 minutes. Do not over bake.

Recipe from recipes.com

Cookies and Bars

Soft & Chewy Sugar Cookies

cathysmahaLeave a comment

Yummy sugar cookies compliments of daughter, Megan! How wonderful when she comes to visit and decides to bake, too.

Soft & Chewy Sugar Cookies

INGREDIENTS:
  • 2½ cups (318 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 2 sticks (226 grams) unsalted butter, at cool room temperature
  • 1¼ cups (250 grams) granulated sugar, plus ¼ cup (50 grams) for rolling
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
DIRECTIONS:
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt to combine.
  3. In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1¼ cups sugar until light and fluffy, 2 to 3 minutes. Add the egg, egg yolk, and vanilla, and beat until combined. Slowly beat in the flour mixture.
  4. Place the remaining 1/4 cup sugar in a shallow dish. Using a large (3-tablespoon) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place the dough balls on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with the bottom of a measuring cup.
  5. Bake for 10 to 12 minutes, or until the cookies set and begin to brown. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe from Handletheheat.com