Gingered Sugar Cookies Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
• Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
• Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
• Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

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.

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.

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.

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.

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:

• 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.