CHEWY GINGERBREAD COOKIES
Use this recipe to make our Pumpkin-Gingerbread Ice Cream Sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30
Number Of Ingredients 12
Steps:
- Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.
- Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).
- Preheat oven to 325 degrees. Shape dough into 1 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.
- Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely.
CHEWY GINGER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
- Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 24.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 239.4 mg, Sugar 12.9 g
BEST-EVER CHEWY GINGERBREAD COOKIES
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
CHEWY GINGERBREAD COOKIES
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they're perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp - like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners' sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
- Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
- Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
CHEWY GINGER COOKIES
Provided by Food Network Kitchen
Time 1h
Yield about 30 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly butter 2 baking sheets. Whisk the flour, baking soda, ground ginger and salt 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 5 minutes. Beat in the molasses, egg and fresh ginger. (The mixture may look curdled.) Reduce the mixer speed to low; add the flour mixture and beat until incorporated. Stir in the crystallized ginger with a rubber spatula. The dough should be soft but not sticky; if it's sticky, refrigerate 15 minutes.
- Form tablespoonfuls of dough into balls and roll in the coarse sugar. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the edges are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
TASTY CHEWY GINGERBREAD BISCUITS
Simple recipe to make slightly chewy centred gingerbread biscuits.
Provided by dianasindy82
Time 20m
Yield Makes 15-20 (approx)
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180°C (approx gas 5) and grease 2 large baking trays
- Mix together the flour, sugar, salt, bicarbonate of soda, ginger and cinnamon in a bowl
- add the golden syrup and the butter and mix together well until it forms a soft workable dough. (If it is too crumbly you can add a little more butter, or if it is too sticky add a little more flour)
- Roll out the dough on a lightly floured surface to about 1cm thick and use a cutter of your choice to cut them into shapes
- Lay out the shapes on the baking trays allowing a little room for them to expand
- Cook for around 10-15 minutes depending on how chewy you want them (the longer time the harder they will be)
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.
CHEWY CHOCOLATE GINGERBREAD COOKIES
Make and share this Chewy Chocolate Gingerbread Cookies recipe from Food.com.
Provided by roslyn.hazen
Categories Drop Cookies
Time 3h10m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 325°F
- Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 153.2, Fat 8.4, SaturatedFat 5.2, Cholesterol 10.2, Sodium 59.2, Carbohydrate 20.9, Fiber 1.8, Sugar 10.5, Protein 2
CHEWY GINGERBREAD MOLASSES COOKIES
These cookies are what Christmas tastes like! This recipe makes a fairly big batch, which is perfect for sharing with friends and guests. If you like thick chewy cookies, it will make about 48. If you like them smaller or thin, it would be most practical to make a half batch, or you'll be cutting out cookies for the whole day! The prep time listed is approximate because the time involved is proportionate to the size of your cookies. You can also prepare the dough ahead of time, freeze it, then bake them later.
Provided by Entropy
Categories Dessert
Time 1h15m
Yield 48-100 Cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Place margarine in large mixing bowl; soften it in a microwave for a few seconds.
- Cream sugar and margarine; add molasses and water.
- Combine flour, baking soda, ginger, cinnamon, and allspice.
- Add to the mixing bowl; mix together.
- Let dough cool, covered, in freezer for at least one hour.
- Preheat oven to 325 degrees Fahrenheit.
- Roll out dough; cut out with cookie cutters.
- If the cookies are thin, bake for 6 minutes.
- If cookies are thick, bake for 8 minutes.
- Cookies will appear slightly underbaked but that's what makes them taste so good and chewy!
- Cool cookies on a wire rack.
- These cookies stand their own without frosting, but if you want to frost them, mix a cup of powdered sugar with a little water to make frosting. Draw a few accent lines or dots on the cookies.
Nutrition Facts : Calories 101.7, Fat 2, SaturatedFat 0.4, Sodium 64.5, Carbohydrate 19.6, Fiber 0.5, Sugar 8.1, Protein 1.4
CHEWY CHOCOLATE-GINGERBREAD COOKIES
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.
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
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- With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
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