CRISP GINGERBREAD COOKIES
These crunchy, spiced cookies are just right for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 large cookies
Number Of Ingredients 12
Steps:
- In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
- In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
- Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
EXTRA GINGERY BREAD
Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Desserts Cakes Holiday Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
- Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
- In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
- Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 89.5 g, Cholesterol 37.2 mg, Fat 23.5 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 457 mg, Sugar 51.4 g
CRISPY GINGER BISCUITS
Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger.
Provided by ElaineDale
Categories Desserts Cookies International Cookie Recipes Australian Cookies
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
- Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 172.5 mg, Sugar 11.1 g
MOLASSES-GINGER CRISPS
Boasting three kinds of ginger (ground, crystallized, and fresh), these crispy cookies are packed with flavor. They pair perfectly with our Espresso Ice Cream. Martha made this recipe on Martha Bakes episode 1105.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 8 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ground ginger, baking soda, and salt.
- In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until pale and fluffy. Beat in egg and egg yolk, crystallized ginger, and grated ginger. Reduce speed to low. Beat in flour mixture in three additions, alternating with molasses, beginning and ending with flour mixture and beating until combined after each addition. Cover; refrigerate until firm, at least 1 hour.
- Using a 1-teaspoon ice cream scoop, scoop dough into rounded teaspoons onto parchment-lined baking sheets. Refrigerate until firm, about 30 minutes. Roll dough into balls; coat with sanding sugar. Place 12 balls onto each parchment-lined sheet, spacing 2 inches apart.
- Bake, rotating sheets halfway through, until cookies are flat and edges are dark golden brown, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to wire racks and let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days or frozen up to 1 month.
GINGERBREAD CRISP CUTOUTS
My grandsons started cooking by helping their grandpa mix up waffle and pancake batter. They also liked to make these nicely spiced cookies, which are fun to decorate with raisins and candies.-Shelia Hanauer, Reidsville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts :
GINGERBREAD MEN COOKIES
These Gingerbread Men Cookies are as cute as can be. If desired, decorate with raisins, currants or cinnamon red hot candies for eyes and buttons. Or, pipe untinted or colored icing onto cookies.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 4h30m
Yield 24
Number Of Ingredients 11
Steps:
- Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 24 g, Cholesterol 23 mg, Fat 6.1 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 125.3 mg, Sugar 10.6 g
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