BIG SOFT GINGER COOKIES
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
GIANT GINGERBREAD COOKIE
This giant gingerbread snowflake cookie is a triple threat: super simple to prepare, a great baking project with kids and show-stopping enough to take center stage on your holiday dessert table.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cookie: Line a baking sheet with parchment paper. Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda 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 3 minutes. Beat in the egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined.
- Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about 1/2 inch thick. Lightly cover with plastic wrap and refrigerate at least 30 minutes.
- Preheat the oven to 350˚ F. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely.
- Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe.
- Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges.
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.
GIANT GINGER COOKIES
To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing the dough for 20 minutes makes it easier to work with.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
- With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
- Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
- Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
JUMBO GINGER COOKIES
I got this recipe from an old small town country newspaper many years ago. I first made them for a United Way bake sale. They were so plain looking that they were one of the last things to sell until someone tasted one and bought all 7 dozen. From that time on, I am known for these (like grandma used to make) cookies and the recipe is always requested. They are so delicious you can't stop at just one. As well, they are chewy, they stay chewy and they freeze beautifully and even when thawed they are chewy. You can decorate them with a white icing if you like but I just keep them plain. I have even had two marriage proposals because of these cookies.
Provided by Chef Judy
Categories Dessert
Time 20m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- Combine the butter, shortening and sugar in a LARGE mixing bowl. Beat with an electric mixer until creamy.
- Add the eggs and continue beating, the add the molasses. Mix well.
- Add the spices and flour a bit at a time, using the low speed on your mixer. As the dough thickens, you'll have to increase this to medium and possibly high speed. Mix the ingredients thoroughly. The dough is quite stiff and it tries to crawl out of the bowl.
- Moisten your hands and roll the dough lightly into one inch balls.
- Place on an ungreased baking sheet about 2-inches apart. Flatten the dough to about 1/4-inch thickness with an egg flipper or your fingers. (Personally, I skip this step as the cookies flatten and spread out themselves so it saves some time).
- Bake at 375° for six to eight minutes. Remove cookies from sheet and cool on a wire rack. Count quickly!
Nutrition Facts : Calories 1074.3, Fat 51.2, SaturatedFat 21.7, Cholesterol 131.5, Sodium 648.3, Carbohydrate 147.6, Fiber 2.6, Sugar 86.6, Protein 9.7
JUMBO MOLASSES COOKIES
"These gigantic molasses cookies remind me of the ones my grandmother used to make," remembers Joan Stull of Titusville, Florida. At nearly 4 inches across, they're nicely spiced, delightfully chewy and bound to be noticed!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.
Nutrition Facts : Calories 315 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 306mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
More about "jumbo ginger cookies recipes"
GIANT GINGER COOKIES - BETTER HOMES & GARDENS
From bhg.com
5/5 (274)Total Time 52 mins
- In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
- In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
- Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
- Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
GIANT GINGER COOKIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (36)Total Time 49 minsCuisine AmericanCalories 304 per serving
JUMBO GINGER CRACKLE COOKIES - THE SWEET AND SIMPLE …
From thesweetandsimplekitchen.com
GINGER MOLASSES COOKIES - CHEF SAVVY
From chefsavvy.com
GIANT GINGER COOKIES FOR SUMMER PICNICS - CROSBY'S
From crosbys.com
OLD-FASHIONED AMISH GINGER COOKIES » AMISH 365
From amish365.com
SOFT AND CHEWY GINGER COOKIES - JUST A TASTE
From justataste.com
JUMBO GINGERBREAD MEN COOKIES - CAKEWHIZ
From cakewhiz.com
JUMBO CHEWY HONEY SPICE COOKIES - KITCHN
From thekitchn.com
GINGER JUMBO COOKIES - RECIPE - COOKS.COM
From cooks.com
JUMBO GINGERDOODLE COOKIES | RECIPE - BARTH BAKERY
From barthbakery.com
CHRISTMAS COOKIES: GIANT GINGER COOKIE RECIPE - USA TODAY
From usatoday.com
PAN-BANGING GINGER MOLASSES COOKIES RECIPE | EPICURIOUS
From epicurious.com
GINGERBREAD MUFFINS RECIPE (BAKERY STYLE) - SAVVY SAVING COUPLE
From savvysavingcouple.net
JUMBO GINGER MOLASSES COOKIES - NEW ENGLAND
From newengland.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
JUMBO GINGER COOKIES - CAROLINA COUNTRY
From carolinacountry.com
You'll also love