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.
GINGER SUGAR COOKIES
Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 heart-shaped cookies
Number Of Ingredients 9
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.
GINGER SUGAR COOKIES WITH VANILLA ROYAL ICING
Provided by Lorraine Pascale
Categories dessert
Time 3h30m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- For the sugar dough: Whisk together the flour, ginger, salt and baking soda in a medium bowl. Beat together the vanilla and eggs in a small bowl.
- Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour mixture is just incorporated, increase the speed to medium high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 1 hour and up to overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust another sheet of parchment with flour and put 1 piece of dough on top. Dust with more flour and top with another sheet of parchment. Roll out the dough into a rectangle about 1/4 inch thick (about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- Cut out cookies from one of the dough pieces using a 3-inch cutter. Arrange the cookies about 2 inches apart on the prepared baking sheets. Refrigerate while you cut the remaining cookies. Reroll and cut any scraps of dough. If the dough becomes very soft and difficult to roll or cut at any point during the process, place on a baking sheet in the freezer for 5 minutes.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 3 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed. Color the icing as desired with gel food coloring.
- Fit pastry bags with small round tips and fill with the icing. Decorate the cookies as desired and let dry for 30 minutes.
GINGER - BROWN SUGAR COOKIES
Make and share this Ginger - Brown Sugar Cookies recipe from Food.com.
Provided by Misti_Country_Girl
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 87.5, Fat 4, SaturatedFat 2.5, Cholesterol 15.3, Sodium 55.1, Carbohydrate 12, Fiber 0.2, Sugar 6.7, Protein 0.9
GINGER-BROWN SUGAR COOKIES
Remember old-fashioned chewy ginger cookies? These get an extra spicy hit from crystallized ginger.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg
SOFT GINGER SUGAR COOKIES
These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine.
Provided by Cookin-jo
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
- Beat butter 30 seconds, until soft.
- Add sugar and beat until fluffy.
- Add egg and molasses and beat well.
- Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
- The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
- Roll into 1 inch balls, then roll the balls in sugar.
- Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
- Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.
CANDIED GINGER COOKIES
Even though I have several cookies that are traditional to make for Christmas, every year, I like to try a new cookie. You never know when you'll find a real winner. Last year I found this recipe -- and a winner it is! I had just gotten some fresh crystalized ginger and wanted to use it in an easy recipe. This cookie, which I found at Cooks.com. fits the bill perfectly. It has a hauntingly subtle flavor -- and when you get to a chunk of crystalized ginger, WOW! Deliious!
Provided by Lorraine of AZ
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cream butter and sugar. Add egg and mix well. Combine flour, soda, cinnamon, cloves and salt, mixing to combine. Add to creamed ingredients and mix well. Chill.
- Roll into balls smaller than golf balls and flatten with the bottom of a glass dipped in sugar. These spread a little so don't crowd.
- Bake in preheated oven for 10 minutes.
- NOTE: These are very plain looking cookies. You may want to melt chocolate chips and drizzle over the cookies to "fancy them up" a bit.
GINGER DROP COOKIES
My mother shared the recipe for these soft spice cookies, and I'm so grateful to have it! -Bethel Walters, Willow River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in molasses and eggs. Combine the dry ingredients; add to the creamed mixture alternately with water. Refrigerate for at least 8 hours. , Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 158mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
GINGERED SUGAR COOKIES
Sugar cookies -- made from an easy dough that holds it shape well -- are a hallmark of the holidays. We started there, then added ground and candied ginger, along with molasses to half the dough and honey to the other half. Those additional sweeteners add flavor and also tint the dough -- handy for making candy canes and sweet pretzels.
Provided by Martha Stewart
Categories Cookie Recipes
Time 3h10m
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Whisk together flour, both gingers, baking powder, and salt in a bowl. Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low; gradually beat in flour mixture until combined.
- Divide dough in half. Knead molasses into one portion, honey into other. On a lightly floured surface, knead each piece and form into balls. Wrap each in plastic and refrigerate until firm but still pliable, about 30 minutes. (Dough can be refrigerated up to 3 days; let stand at room temperature until pliable, 10 minutes.)
- Preheat oven to 325 degrees. Divide each dough ball into about 3 dozen 1-inch balls (about 2 teaspoons each). On a lightly floured surface, shape into ropes, each about 9 inches long. (If ropes crack or break, simply press dough back together.) Twist pairs of opposite-colored ropes together, gently stretching each pair into a 12-inch spiral strand. Cut each strand in half crosswise; form each piece into a candy-cane or pretzel shape. (Or roll out dough and cut out shapes with cookie cutters.) Transfer to parchment-lined baking sheets, 1 1/2 inches apart. Freeze until firm, about 30 minutes.
- Bake, rotating sheets halfway through, until cookies are golden on edges, 14 to 16 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in an airtight container up to 1 week.
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DOUBLE-GINGER SUGAR COOKIES RECIPE - GRACE PARISI
From foodandwine.com
5/5 Total Time 1 hr 15 minsAuthor Grace Parisi
- In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
- Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
- Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
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