Biggest Softest Ginger Cookies

Biggest Softest Ginger Cookies


2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar



Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Peanut Cup Cookies

Peanut Butter Cup Cookies


1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 mini chocolate covered peanut butter cups, unwrapped


Preheat oven to 375 degrees F.  Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Valentine’s Day Double Chocolate Cookies



1/2 cup + 2 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 cup + 2 tbsp unsweetened cocoa powder
4 oz. dark chocolate, chopped
Sprinkles, for decoration

Preheat oven to 325°F.
In a mixing bowl or in the bowl of a stand mixer, beat butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy.
Add flour, baking powder, and cocoa powder and mix until just blended. Stir in dark chocolate chunks.
Scoop approx. 1 1/2 tablespoonfuls of dough and roll into a circle. Roll cookies in sprinkles and place on ungreased non-stick baking sheets. If you’d like heart shaped-cookies, press tops of cookies to flatten slightly and with a toothpick, create an indent in the middle of the top to form the middle of top of the heart. With your fingers, shape bottom of cookie into a “V” shape. Cookies will expand a bit as they bake so you may wish to over exaggerate the heart shape so cookies will be clearly shaped once they are done baking.
Bake 13-15 minutes, or until edges have crisped and tops are fairly firm to the touch when pressed. Let cool on baking sheets for a few minutes, and then transfer to a wire rack to cool completely.

Date Bar Cookies



For the filling

3 cups coarsely chopped dates

1/4 cup granulated sugar

1 1/2 cups water

For the crust and topping

1 cup firmly packed brown sugar

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cups old-fashioned rolled oats

3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly.

Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Jeff’s Favorite Chocolate Chip Walnut Cookies



2 ¼ Cups Flour

1 tsp Baking Soda

½ Tsp Salt

1 Stick of Butter

1 Cup Crisco Shortening

¾ Cup Sugar

¾ Cup Brown Sugar

2 tsp Vanilla Extract

2 Eggs

2 Cups Milk Chocolate Chips

1 Cup Walnuts


Preheat the oven to 350 Degrees F.  Stir flour with baking soda and salt.  In mixing bowl beat sugar, with brown sugar at medium speed until creamy.  Add vanilla extract and eggs.  Mix until incorporated.

Gradually blend dry mixture into the creamed mixture.  Add chocolate chips and walnuts, mix together.

Use an ice cream scoop and scoop cookie dough onto cookie sheets lined with parchment paper. Bake for 9-11 minutes or until golden brown.

Makes approx. 3 dozen cookies

Grandmas Festive Jell-O Cookies



My mom used to make these cookies for Christmas with cherry and lime jello.  This is a sugar cookie recipe with a box of Jell-O added into the mix.  You can make them for any holiday such as Fourth of July using cherry and berry blue Jell-O for red, white and blue cookies.  You can have fun with this recipe and change it out for whatever the occasion.



1/4 cup butter

1/2 cup vegetable shortening

1/2 cup sugar

1-3 oz pkg Jell-O

2 large eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder


Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. Sift the flour, salt and baking powder. On slow speed, add the dry mixture, adding a little at a time. Mix well.

The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling.

Pre-heat oven to 400°F.

Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass press the dough to about a 3/8″ thickness.

Sprinkle the top with sugar. Bake the cookies for 6 – 8 minutes.

Easter Cookies

Italian Easter Cookies


2 tablespoons vegetable oil
3 tablespoons unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon salt
2 teaspoons baking powder
1 cup confectioner’s sugar
2 1/2 cups Unbleached All-Purpose Flour

1 cup confectioner’s sugar
4 teaspoons milk
4 teaspoons light corn syrup


Beat together the oil, butter, eggs, vanilla, salt, baking powder, and sugar until smooth. Add the flour, beating until smooth. Refrigerate the dough for at least one hour, or overnight.

Scoop the dough into 2-teaspoon-size balls; a teaspoon cookie scoop works perfectly here. Roll the balls into logs about 4 inches long and about 1/2-inch in diameter. Coil into doughnut shapes, leaving a small hole in the middle.

Place the shaped cookies on lightly greased baking sheets, leaving about 1 inch between them. Bake them in a preheated 350°F oven for about 18 minutes. They may have the merest hint of golden color on top, but they definitely won’t be brown. Remove them from the oven, and transfer to a rack to cool completely before icing.

To ice the cookies: Put 1/4 cup confectioners’ sugar into each of four bowls. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir until you’ve made a soft, spreadable icing, adding more milk if necessary. Tint the icing in each bowl a different color. Dip the top of each cookie in one of the icings. Sprinkle with sugar decorations. Allow the frosting to harden before storing the cookies.

All-American Baseball Cookies

All American Baseball Cookies

1 cup butter, softened
1 cup sugar
1 large egg, lightly beaten
3/4 teaspoon lemon extract
1 teaspoon grated lemon peel
3 cups Enriched Bleached All Purpose Flour
1 teaspoon baking powder
Crisco® Original No-Stick Cooking Spray
9 cups powdered sugar, sifted
1/4 cup dried egg whites
2/3 cup water
Food coloring (red and blue)


1. COMBINE butter and sugar in large bowl; beat with electric mixer until light and fluffy. Add egg, lemon extract and lemon peel; beat well. Add flour and baking powder; beat on low speed to combine. Refrigerate dough at least 1 hour.
2. HEAT oven to 350ºF. Coat baking sheet with no-stick cooking spray.
3. ROLL out half of dough on lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut out 3-inch rounds for baseballs and a star cutter for star cookies. Place cookies 1-inch apart on prepared baking sheet.
4. BAKE 12 to 14 minutes or until light golden brown. Remove to wire rack to cool completely.
5. COMBINE powdered sugar and dried egg whites. Stir in just enough of the water to achieve a spreadable consistency. Divide into several smaller bowls. Add color by dipping wooden pick into food coloring and then into frosting, stirring to combine.
6. BRUSH frosting on each cookie using a pastry brush to coat top. Spoon remaining frosting into small decorating bag. Pipe onto cookies to create baseballs and patriotic stars.

Graham Crackers



1 cup whole wheat flour

1½ cups all purpose flour

½ cup dark brown sugar, packed

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

½ cup butter, chilled & cubed

¼ cup honey

¼ cup water

1 teaspoon vanilla


Preheat oven to 350 degrees.

In a food processor or mixer combine the first 6 ingredients.

Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.

Add honey, water and vanilla and continue to mix until it all combines.

Remove and shape the dough into a flat disk and place between two pieces of wax or parchment paper.

Roll dough out until ¼ inch thick. Cut into crackers or shapes. Combine the scraps and roll out again to cut more shapes.

Place cookies on parchment lined baking sheet and bake for 13-15 minutes.

Cool and serve.



I made these delicious bites of heaven!  The graham cracker recipe is something you can make alone just to have some homemade on hand.  They are better than the ones you buy at the store.  The marshmallow recipe is different than the one I made before and turns out so good.  These are easy to make and a joy to eat.  I used a biscuit cutter to cut out the graham crackers and used a pastry bag to pipe the marshmallow mixture on the parchment paper dusted with the confectioner sugar and corn starch mixture.  I had a few cookies left and made some of these into mini moon pies.

Ingredients for Marshmallows

3packets unflavored gelatin

1cup cold water, divided in half

1 1/2cups granulated sugar

1cup light corn syrup

1/4teaspoon salt

1teaspoon vanilla extract

1/4cup confectioner’s sugar

1/4cup cornstarch


Combine the gelatin and half the water in the bowl of a stand mixer.

In a small, heavy bottom saucepan combine the granulated sugar, syrup, salt, and remaining 1/2 cup of water. Cover and let cook over medium high heat for around 4 minutes. Uncover and continue to cook for another 6 to 7minutes, or until the mixture begins to vigorously bubble and rise in the pan. (If you have a candy thermometer, clip it to the side when you uncover the pan and cook the mixture to 240° F.) Immediately remove from heat.

Attach the whisk attachment to your mixer and turn on low speed. Slowly pour the hot sugar syrup down the side of the mixing bowl into the gelatin mixture. Once you’ve added all the syrup, increase the speed to high and whip until the mixture is lukewarm, approximately 12 to 15 minutes. (If you haven’t cooked the sugar to exactly 240° F this may take a few minutes longer. You can tell that it’s cool enough of the fluff doesn’t easily slip away from the whisk when the mixer head is lifted.) Add the vanilla extract in the last minute of whipping.

While the mixture is whipping, combine the confectioner’s sugar and cornstarch in a bowl. Lightly grease a 9- x 13-inch baking pan, add the sugar-cornstarch mixture to the pan, and shake it all around to coat the pan, return the excess to the bowl.

When the marshmallow mixture is ready, pour it into the prepared pan, using a lightly oiled spatula to smooth it out. Dust the top with some of the remaining sugar-cornstarch mixture and let to marshmallows sit uncovered for at least 4 hours, or overnight.

Once set, cut the marshmallows into 1 1/2-inch squares. (If you won’t be using them right away, toss them in the remaining sugar-cornstarch mixture and store them in an airtight container.)


Ingredients for Graham Crackers

1 1/2cups all-purpose flour

1/2cup graham or whole wheat flour

1teaspoon baking soda

1/2teaspoon salt

1/4teaspoon cinnamon

1pinch cloves

8tablespoons butter, softened

1/2cup packed dark brown sugar

2tablespoons honey

1teaspoon vanilla extract

1/4cup whole milk

24ounces bittersweet or semisweet chocolate


Whisk together the flours, baking soda, salt, and spices.

Cream together butter, sugar, and honey, then beat in vanilla. Alternate beating in milk and flour mixture until everything is combined.

Line two baking sheets with parchment. Roll dough out on a lightly floured surface to 1/4 inch thick, and then cut into 1 1/2-inch squares. Transfer squares to the baking sheet, leaving an inch of space between each. Poke several holes in each one to keep them from puffing up too much during baking. Place the crackers in the fridge to chill for at least 30 minutes.

Once the crackers are chilled, preheat the oven to 350° F. Bake for 12 to 14 minutes, or until the crackers are mostly bake, but still a tiny bit soft (they will firm up as they cool).

Remove the pans from the oven and set on cooling racks. Immediately place a marshmallow on top of each cracker. (The heat from the crackers will melt the marshmallow slightly and bind the two together.) Let cool completely.

Melt chocolate in a double boiler until smooth. One by one, dip each marshmallow-topped cracker in the chocolate, making sure to coat all sides. Use a fork to remove the Mallomars, allowing any excess chocolate to drip off, and place cracker side-down on a piece of wax paper. Let cool until chocolate has set.