4 Ingredient Ginger Nut Cookies Recipe 415

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Steps:

• Pre-heat oven to 200°C / 392°F Have a cookie baking sheet ready with greaseproof paper on it In to a blender place the coconut sugar, ginger (& optional sea salt) and blend until fully combined Add in nut butter and blend until fully combined (it will be clumping together) Now add egg and allow to blend until it has all come together in to a cookie ball (if it doesnt, don't worry, just stop once it's all combined) Taking ping pong sized balls roll together in your hands and then place on baking sheet, press down in to desired cookie shape, keep them about 1 inch apart from each other as they will expand (The thinner you make them the crispier they are so I like to make mine about 6 mm thick so that they remain chewy) Place in oven for 12-14 mins until golden brown Remove and LEAVE to cool for about 20-25 minutes to firm up or until you can pick one up easily (you mustn't try to move them off the sheet when they first come out as they need to solidify) Keep in an air tight container for up to one week

Steps:

• Whisk together flour, ground ginger, pepper, nutmeg, baking soda, and salt in a large bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, brown and granulated sugars, and grated ginger until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add golden syrup and continue to beat, scraping down sides as necessary, until thoroughly combined. Mix in crystallized ginger. Reduce speed to low and add flour mixture; mix until just combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours.
• Using a 1/4-cup ice cream scoop, drop dough onto a parchment-lined baking sheet. If dough becomes soft, refrigerate 20 minutes.
• Roll dough into balls between your palms, then roll in sanding sugar to coat. Place 6 balls each on two fresh parchment-lined baking sheets, spacing at least 2 inches apart. Freeze until firm, about 30 minutes.
• Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges are golden, 17 to 20 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
• Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
• Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
• Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
• Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350°F.
• Beat eggs and syrup together.
• Beat in butter.
• Sift in dry ingredients and mix well.
• Scoop out tablespoonsful of dough and coat in sugar.
• Bake for 13 minutes.
• Cool on wire rack.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts., Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool. , For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.