Ginger Brown Sugar Cookies Recipes

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and gingers.
• Shape dough by rounded teaspoonfuls into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/2-inch thickness with greased bottom of glass dipped in granulated sugar.
• Bake cookies 8 to 10 minutes or until edges are set. Remove from cookie sheet to wire rack; cool.

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

Steps:

• Make the cookies: Sift together the flour, ginger, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, at least 4 hours.
• Line 2 baking sheets with parchment paper. Working with 1 piece at a time, lightly flour the dough and roll out until 1/8 inch thick. Cut out shapes with a 3-inch cookie cutter and arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are light golden around the edges, 15 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
• Make the icing: Whisk the confectioners¿ sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft peaks form, adding up to 1 more tablespoon water as needed. Tint with food coloring, if desired. Spread or pipe on the cookies. Sprinkle with nonpareils. Let set, about 1 hour.

Steps:

• Cream shortening and sugar; add eggs, water and vanilla.
• Sift dry ingredients and mix well.
• We take little balls of dough and mash down with fork; or you can roll it out and cut with cookie cutter.
• Bake 8 to 10 minutes at 350°.
• A vanilla or caramel icing is good; or sprinkle brown sugar or coconut on top before baking.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
• Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
• Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Heat oven to 375°F.
• Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed.
• Stir in flour, baking soda and gingers.
• Shape dough by rounded teaspoonfuls into 1 inch balls.
• Place about 2 inches apart on ungreased cookie sheet.
• Flatten to 1/2 inch thickness with greased bottom of glass dipped in sugar.
• Bake 8-10 minutes or until edges are set.
• Remove from cookie sheet to wire rack; cool.
• Optional: Dip half of each cookie in a thin vanilla glaze or melted white chocolate. Let stand on waxed paper until coating sets.

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, and salt. Beat together butter and brown sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in yolk, vanilla, and gingers. Add flour mixture and mix at low speed until just combined.
• Drop heaping teaspoons of dough about 3 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden, 13 to 15 minutes. Cool cookies on sheets on racks 5 minutes, then transfer with a metal spatula to racks to cool completely.

Steps:

• Mix shortening, butter or margarine, sugars, eggs and vanilla thoroughly. Stir in all purpose or unbleached flour, baking soda and salt.
• Turn dough onto lightly floured board. Shape dough into ball with lightly floured hands, pressing to make dough compact. Cut dough in half.
• Shape each half into a roll 2 inches in diameter and about 8 inches long by gently rolling dough back and forth on floured board. Roll dough onto plastic wrap: wrap and twist ends tightly. Dough can be refrigerated up to 1 month or frozen up to 3 months.
• Preheat oven to 375 degrees F (190 degrees C).
• Cut roll into 1/4-inch slices. (It is not necessary to thaw frozen dough before slicing.) Place slices about 2 inches apart on ungreased baking sheet. Bake 9 to 11 minutes. Immediately remove cookies from baking sheet onto wire rack.
• CHOCOLATE CHIP: Add 1 cup mini semisweet chocolate chips and 1 cup chopped nuts with the flour. OATMEAL-COCONUT: Reduce flour to 2 3/4 cups. Add 1 cup flaked coconut and 1 cup quick-cooking oats with the flour. PEANUT BUTTER: Add 1 cup creamy or chunky peanut butter with the shortening. CHOCOLATE-NUT: Add 1 cup chopped nuts and 1/2 cup cocoa with the flour. FRUIT SLICES: Add 1 cup whole candied cherries, 1/2 cup chopped nuts and 1/2 cup cut-up mixed candied fruit with the flour.

Steps:

• In bowl cream together the butter and the brown sugar and beat in the egg yolk, the vanilla, the crystallized ginger, and the ground ginger. Into the bowl sift together the flour, the baking powder, and the salt and combine the batter well. Drop teaspoons of the batter about 3 inches apart onto ungreased baking sheets and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are just golden. Let the cookies cool on the sheets for 5 minutes, transfer them carefully with a metal spatula to racks, and let them cool completely.

Steps:

• Sift flour, baking soda, and salt into a medium bowl. Cream butter and sugars with a mixer until pale and fluffy. Beat in ginger, then yolk.
• Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic, and refrigerate for 1 hour (or up to 2 days).
• Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using a 1 3/4-inch heart-shaped cutter. Transfer to parchment-lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sanding sugar. Refrigerate for 15 minutes.
• Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks, and let cool. Cookies will keep, covered, for up to 3 days.