Soft Ginger Cookies

What you will need:
4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves (Yumm!)
1/2 teaspoon salt
2 eggs
1/2 cup unsulfured molasses
1 1/4 cups white sugar
1 cup butter or margarine (I use margarine. If you use butter, the cookies tend to spread)
1 teaspoon vanilla

Directions below, after pictures 🙂

Here are some pictures

1. Preheat oven to 350 degrees F (175 degrees C). Place foil on cookie sheet. No spray or oil is needed.
2. Cream the butter with the sugar until light and fluffy. Stir in molasses and eggs. Gradually stir in vanilla, flour, baking soda, ginger, cinnamon, cloves and salt. Form balls by spooning dough out of bowl. Dab ball of dough into sugar on a plate. Place on baking sheet. Note: the sugar on the plate is not included in the main recipe. Just scoop out about a 1/4 cup on the the plate or bowl for dunking 🙂
3. Bake 14 minutes. Remember-everyone’s oven is different! I always check my cookies around 8-10 minutes in. If you want softer cookies bake around 10-12 min, for more of a cake texture, bake closer to 14-15 min.
This is an easy, fool proof recipe. Great for new bakers and children. 🙂

Advertisement

Pumpkin Pie Crumb Bars

http://www.cookingclassy.com/2013/09/pumpkin-pie-crumb-bars/

Oh my! Here we go again! I have to share this recipe with you! You all LOVED my pumpkin cupcake recipe, this recipe is another winner!

Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups quick oats (old fashioned works too)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter, melted
1 tsp vanilla extract

Pumpkin Pie Filling
1/4 cup granulated sugar
1/4 cup packed-light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 pinch ground cloves
1/4 tsp salt
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1 1/4 cups canned pureed pumpkin (NOT pumpkin pie filling)
1/3 cup evaporated milk or half and half
Whipped cream and cinnamon, for serving (optional)

Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.

Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 – 25 minutes longer until golden on top and center only jiggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
Recipe Source: Cooking Classy

Life is good, eat pumpkin
Audrey~