DOUBLE-STUFFED GINGERBREAD COOKIES
These cookie sandwiches are packed with holiday cheer, thanks to a hint of molasses and gingerbread spice in the soft, chewy cookies, as well as a generous dose of spiced cookie butter spread in the filling. Plus, there's an extra dusting of sanding sugar to add the perfect sweetness and festive sheen.
Provided by Eddie Jackson
Categories dessert
Time 2h30m
Yield 15 sandwich cookies
Number Of Ingredients 16
Steps:
- For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
- Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
- Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
- Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
- Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.
DOUBLE GINGER COOKIES
Provided by Sarah Magid
Categories Cookies Ginger Dessert Bake Vegetarian Kid-Friendly Back to School Lemon Vanilla Shower Organic Healthy Vegan Party Potluck Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger.
- In a separate bowl, combine 1 cup of the sugar and all the remaining ingredients.
- Stir the two mixtures together until moist and incorporated, shape into a disk, and cover with plastic wrap. Cover and refrigerate for 1 hour, or up to 1 day.
- Preheat the oven to 350°F. Place the remaining 1/4 cup sugar in a shallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
- Flour your hands and form the dough into 1-inch balls. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup. Place the cookies 2 inches apart on the prepared baking sheets.
- Bake the cookies for 18 minutes, or until slightly browned (they won't get very dark, so be careful not to keep them in too long).
- Let the cookies cool on the baking sheets for a minute. Then transfer them to wire racks to cool completely.
DOUBLE GINGER COOKIES
If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 32m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
- Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
- Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn't touching the bottom of the bowl. Dip half of each cookie into the chocolate - you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
DOUBLE GINGER COOKIES
These are intensely flavored, you have been warned! You get little bursts of ginger depending on how finely you chop the crystallized ginger. These cookies freeze well.
Provided by Mirj2338
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- Lightly spoon flours into dry measuring cups, and level with a knife.
- Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
- Make a well in center of mixture.
- Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
- Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
- Preheat oven to 350 degrees.
- Lightly coat hands with flour.
- Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
- Roll balls in 1/4 cup sugar.
- Place balls 2 inches apart on baking sheets coated with cooking spray.
- Bake at 350 degrees for 15 minutes or until lightly browned.
- Cool 1 minute on pan.
- Remove from pan; cool completely on wire racks.
DOUBLE-GINGER COOKIES
Delicious baked cookies made using Gold Medal® all-purpose flour sprinkled with crystallized ginger - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 60
Number Of Ingredients 13
Steps:
- Beat 3/4 cup sugar, the butter, egg and molasses in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ground ginger, cloves and salt. Cover and refrigerate at least 2 hours until firm.
- Heat oven to 350°. Lightly spray cookie sheet with cooking spray. Shape dough into 3/4-inch balls; roll in 1/4 cup sugar. Place about 2 inches apart on cookie sheet. Make indentation in center of each ball, using finger. Fill each indentation with slightly less than 1/4 teaspoon of the marmalade. Sprinkle with crystallized ginger.
- Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 45, Carbohydrate 8 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg
More about "double ginger cookies recipes"
DOUBLE GINGER COOKIES - CULINARY HILL
From culinaryhill.com
5/5 (1)Total Time 45 minsCategory DessertCalories 146 per serving
- Preheat oven to 350 degrees. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.
- In a large bowl, cream butter with 1 cup sugar. Add egg and mix until uniformly combined. Stir in crystallized ginger, molasses, and water.
- Using wet hands, form rounded tablespoon-sized balls of dough. Roll each ball in the remaining 2 tablespoons sugar and lay on ungreased baking sheets about 2” apart. Press down each to flatten slightly.
DOUBLE-GINGER COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Calories 123 per servingServings 24
- Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
- Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
- Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.
DORIE GREENSPAN'S DOUBLE-GINGER MOLASSES COOKIES | KITCHN
From thekitchn.com
Estimated Reading Time 7 mins
DOUBLE-GINGER SUGAR COOKIES RECIPE - GRACE PARISI
From foodandwine.com
DOUBLE-GINGER CRUMB COOKIE - BETTER HOMES & GARDENS
From bhg.com
CHEWY DOUBLE GINGER MOLASSES COOKIES - GOLDEN BARREL
From goldenbarrel.com
DOUBLE GINGER COOKIES | RICARDO
From ricardocuisine.com
DOUBLE GINGER MOLASSES COOKIES RECIPE ON FOOD52
From food52.com
DOUBLE GINGER COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine AmericanTotal Time 30 minsCategory Dessert, Snack, CookiesCalories 149 per serving
EASY DOUBLE GINGER COOKIES WITH CANDIED GINGER GARNISH
From delishably.com
ADD SAVORY SPICES TO YOUR BORING COOKIES | MCCORMICK
From mccormick.com
DOUBLE CHOCOLATE GINGER COOKIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
DOUBLE-RYE GINGER COOKIES RECIPE | SAVEUR
From saveur.com
DOUBLE GINGER COOKIES RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
TRIPLE GINGER COOKIES - BAKING WITH BUTTER
From bakingwithbutter.com
HOW A SIMPLE SOUP CAN BE A GATEWAY TO 3 ADDITIONAL MEALS
From washingtonpost.com
37 ALMOND FLOUR RECIPES FOR NUTTIER COOKIES, CAKES, AND DINNERS
From epicurious.com
DOUBLE-GINGER SNAPS | WILLIAMS SONOMA
From williams-sonoma.com
MILK BEACH’S AUSTRALIAN-STYLE BRUNCH RECIPES - THE GUARDIAN
From theguardian.com
CHEWY DOUBLE GINGER COOKIES - GONNA WANT SECONDS
From gonnawantseconds.com
BEST CRISPY FRIED CHICKEN RECIPE - HOW TO MAKE FRIED CHICKEN
From delish.com
DOUBLE GINGER GINGERSNAPS | MCCORMICK GOURMET
From mccormick.com
#30-minutes-or-less #time-to-make #course #preparation #occasion #hand-formed-cookies #desserts #lunch #oven #heirloom-historical #holiday-event #kosher #picnic #cookies-and-brownies #dietary #gifts #christmas #hanukkah #to-go #equipment #number-of-servings
You'll also love