Chocolate Dipped Triple Ginger Cookies Recipes

Steps:

• Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
• Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 350 degrees F (or 325 if convection option is available).
• Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely., Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

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.

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.

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.

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be soft). Stir in nuts, 4 ounces bittersweet chocolate, 4 ounces sweet chocolate and 4 ounces white chocolate. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small saucepan, heat 1 teaspoon shortening and 3 ounces bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth; remove from heat. Repeat with 1 teaspoon shortening and 3 ounces sweet chocolate; repeat with 1 teaspoon shortening and 3 ounces white chocolate.
• Dip 1/2-inch edge of each cookie into each glaze, allowing each glaze to completely set before dipping into next glaze and rotating dipped edge of cookie for each type of glaze. Place cookies on waxed paper to allow glazes to set.

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.

Steps:

• Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 5 ingredients and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
• Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
• Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.

Steps:

• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
• Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
• Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
• Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
• Chocolate-dipped:.
• Cool cookies to room temperature on wire rack, about 30 minutes.
• Line two cookie sheets with parchment paper. Melt 8 ounces chocolate in small heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth. (To melt chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with finger and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

Steps:

• Stir milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately stir in cookie crumbs; mix well.
• Shape into 42 (1-inch) balls. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 20 min. or until firm.
• Melt white chocolate as directed on package; drizzle over cookie balls. Refrigerate 10 min. or until firm.

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.