TRIPLE-GINGER COOKIES
Quite possibly the best ginger cookies ever, this recipe tastes like something your grandma might have made. Impossibly chewy on the inside and crisp on the outside, these cookies are packed with three levels of ginger-crystallized ginger, freshly grated ginger and ground ginger for a taste that truly embodies an old-fashioned ginger cookie. This recipe yields 54 cookies so you can keep some for yourself and share with your neighbors and friends-but once you try a bite of these tasty triple-ginger treats, you might not want to share at all!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 54
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
- Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
- Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg
TRIPLE X GINGER COOKIES
Chewy, moist, amazing ginger cookies! Why the "Triple X" name, well, some might say it's because once you have one you'll immediately come... back to the kitchen for another cookie. Other people might suggest it's because I use 3 kinds of ginger (powder, candied, fresh) in the cookie... judge for yourself!
Provided by Svenska Kocken
Categories Drop Cookies
Time 25m
Yield 18 big cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together the butter and brown sugars until smooth. Beat in the egg and molasses.
- In a small mixing bowl, combine the flour, ground ginger, baking soda, and salt.
- Stir the flour mixture into the molasses mixture using a wooden spoon (or your mixer).
- Mix in the fresh and crystallized gingers.
- Cover, and refrigerate dough for at least 2 hours, or overnight. Once chilled, you can easily form the dough into a "kielbasa thick" sausage kind of form -- then you can easily cut even-sized cookies (one inch wide will make nice big cookies).
- Preheat oven to 350 degrees F (175 degrees C).
- Shape dough into 1 inch balls, and place about 2 inches apart onto a non-greased cookie sheet.
- Bake for 8-10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
- Feel free immediately as you take them from the oven to sprinkle spiced sugar over the cookies. To make spiced sugar mix 1/4 cup sugar with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp dried orange peel. This spiced sugar is also great on oatmeal!
Nutrition Facts : Calories 189.5, Fat 8.1, SaturatedFat 5, Cholesterol 32.1, Sodium 269.8, Carbohydrate 27.6, Fiber 0.5, Sugar 14.4, Protein 2.1
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.
TRIPLE THE GINGER COOKIES
These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.
Provided by Laria Tabul
Categories Desserts Cookies Spice Cookie Recipes
Time 2h30m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g
TRIPLE GINGER COOKIES
My dad loved ginger cookies. I've tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizzazz. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Shape tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 12-14 minutes or until cookies are set and edges begin to brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.
Nutrition Facts : Calories 97 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE-GINGER MUFFINS
A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.
Provided by Lidey Heuck
Categories breakfast, brunch, pastries
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
- In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
- In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
- Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.
CHEWY TRIPLE GINGER COOKIES
Make and share this Chewy Triple Ginger Cookies recipe from Food.com.
Provided by sprue
Categories Dessert
Time 23m
Yield 4 dozen, 10 serving(s)
Number Of Ingredients 15
Steps:
- heat oven to 350
- combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
- cream brown sugar, shortening and butter until fluffy.
- add eggs molasses and beat until blended.
- add flour mixture just until blended.
- gently stir in crystalized ginger and fresh ginger.
- cover and refrigerate dough for 1 hour.
- shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
- bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.
Nutrition Facts : Calories 387.1, Fat 15.7, SaturatedFat 5.7, Cholesterol 33.4, Sodium 423.9, Carbohydrate 58.6, Fiber 1.1, Sugar 30.7, Protein 4
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- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
- Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
- Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.
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- In a large bowl, whisk together the flour, baking soda, spices ( cinnamon, cloves, nutmeg, cardamom, white pepper) and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, melted butter ( or oil), and molasses on medium speed for 2-3 minutes.
- Scrape down the sides. Beat another 2-3 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute.
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