BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
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.
LEMON-GINGER COOKIES WITH MINT
Debra Satterthwaite of Carmel, Indiana, put a twist on a classic sugar-cookie recipe with the addition of lemon zest, ginger, and fresh mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, mint, ginger, lemon zest, and baking soda. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, vanilla, and egg yolk on medium until fluffy, about 8 minutes, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat just until combined.
- Place coarse sugar in a small bowl. Roll rounded teaspoons of dough into balls and gently roll in sugar to coat. Place, 2 inches apart, on two parchment-lined rimmed baking sheets. Bake until edges are slightly brown, 14 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 110 g, Fat 5 g, Protein 1 g, SaturatedFat 3 g
GINGER CREAM COOKIES
Soft ginger cookie. Tastes better after a few days in storage. My mom's recipe.
Provided by Jeannie Green
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.
Nutrition Facts : Calories 101.8 calories, Carbohydrate 17.2 g, Cholesterol 7.8 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 186.3 mg, Sugar 8 g
DOUBLE GINGER COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
- In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
- In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
- Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
- Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.
Nutrition Facts : Calories 96 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 14 milligrams, Sodium 95 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 8 grams
GINGER MINT COOKIES
A lovely tea cookie. Contains powdered and crystallized ginger and fresh mint. I got the idea for these from another lovely tea cookie on the Epicurious website: orange shortbread with chocolate chips.
Provided by KWB5015
Categories Dessert
Time 34m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients (except sugar) in medium mixing bowl.
- Cream butter, sugar, candied ginger and fresh mint in bowl of electric mixer.
- Add egg and mix until well combined.
- Add whipping cream and mix until well combined.
- Add flour mixture and mix slowly until it just holds together.
- Roll dough into a log and slice off rounds.
- Arrange rounds on parchment paper on cookie sheet, sprinkle each cookie with granulated sugar and bake at 350 degrees for approximately 14 minutes--just until the edges turn golden.
Nutrition Facts : Calories 106.3, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.9, Sodium 104.7, Carbohydrate 12.4, Fiber 0.3, Sugar 5, Protein 1.4
GINGER CREAM COOKIES
Make and share this Ginger Cream Cookies recipe from Food.com.
Provided by Mirj2338
Categories Drop Cookies
Time 1h8m
Yield 48 ginger cream cookies
Number Of Ingredients 11
Steps:
- Cream the shortening, sugar, egg, molasses and water.
- Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon.
- Cover and chill for 1 hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart.
- Bake for about 8 minutes.
NO-BAKE GINGER COOKIES
One of my favorite desserts in England was a cake featuring chocolate and ginger. When I came home, I tried creating different recipes using these flavors. This is easy to make and tastes fantastic! -Jennifer Warner, Huntertown, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen
Number Of Ingredients 7
Steps:
- In a large bowl, beat the first six ingredients until blended. Shape into 1-in. balls. Roll in confectioners' sugar. Flatten to 1/4-in. thickness with bottom of glass. Refrigerate 30 minutes or until firm., Store cookies between pieces of waxed paper in an airtight container in the refrigerator. Freeze option: Freeze cookies in freezer containers separating layers with waxed paper. To use, thaw at room temperature before serving.
Nutrition Facts : Calories 69 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 60mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER-MINT GRILLED SHRIMP
For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they're very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don't need to; leaving the tails on means the shrimp won't slip through the grates. (By the way, eat those tails. They're a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.
Provided by Ali Slagle
Categories dinner, seafood
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
- Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
- When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
- Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.
CHEWY GINGER COOKIES
These moist, delicious ginger cookies have an old-fashioned appeal that'll take you back to Grandma's kitchen. I'm never surprised when these treats quickly disappear from my cookie jar.-Bernice Smith, Sturgeon Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
More about "ginger mint cookies recipes"
GINGER SPICE COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (54)Total Time 35 minsServings 36Calories 130 per serving
- Set aside., In a separate large bowl, beat together the butter and brown sugar until light and fluffy., Beat in the egg, crystallized ginger, and molasses., Add the dry ingredients, beating gently until evenly blended., Cover the bowl and chill the dough for a minimum of 10 to 15 minutes; overnight refrigeration is preferable, if you have the time., Preheat the oven to 400°F.
- Lightly grease two baking sheets, or line with parchment paper., Shape the dough into 1" balls, and roll each ball in sparkling sugar., Place the balls of dough 2" to 3" apart on the prepared pans., Bake the cookies in the center of the oven for 10 to 15 minutes, until they're golden and set., Remove the cookies from the oven, and cool them right on the pans.
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