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.
FROSTED GINGERBREAD NUT COOKIES
I received the recipe for these soft ginger cookies from a dear friend who has since passed away. A comforting classic like this always satisfies. -Karyn Rogers, Hemet, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, ginger, salt and cloves; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in chopped walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Remove to wire racks to cool. , For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough cream to achieve desired consistency. Frost cooled cookies. Top each with a walnut half if desired.
Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FROSTED GINGERBREAD COOKIES
The Olympic rings symbolize peace, goodwill and global solidarity. Get into the spirit, by celebrating with these cute and colorful cookies made with my my tried-and-true gingerbread recipe. To save time, you can use premade icing that comes in squeeze tubes. Buy individual colors or tint small batches from a tube of white with a drop of food coloring.
Provided by Jackie Alpers
Categories dessert
Time 8h20m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Line a 9-inch square baking pan with plastic wrap. In a saucepan, melt the butter over low heat. Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly. Remove the saucepan from the heat.
- With an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves. Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes. Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan. Refrigerate overnight or up to 3 days.
- Preheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper. Cut the chilled dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed. (Keep the other dough pieces refrigerated until you're ready to use them.) Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring. The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters. Place the rings about 1 inch apart on the prepared baking sheets. Repeat with the other pieces of dough.
- Bake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger. Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling.
- Squeeze icing onto each cookie, leaving a thin border around it. While the icing is still wet, press the jelly beans into it end to end. The icing will spread to cover the cookie. Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper.
GINGERBREAD COOKIE FROSTING
This is the recipe my mother uses to frost gingerbread cookies at Christmas.
Provided by Alison Hendon
Categories Desserts Frostings and Icings Cookie Frosting
Yield 4
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g
GINGERBREAD COOKIES WITH BUTTERCREAM ICING
When it's time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it's too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a decorating tip. -Ann Scherzer, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks., For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.
Nutrition Facts :
FROSTED GINGER COOKIES
Make and share this Frosted Ginger Cookies recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes.
- Mix in egg and molasses.
- In a medium bowl, stir together flour, baking soda, and spices.
- Add to butter mixture and blend well.
- Fill a shallow bowl with granulated sugar.
- Break off walnut-size pieces of dough and roll into balls; roll balls in sugar.
- Arrange on greased cookie sheets and bake until golden brown, about 10 minutes.
- Transfer to cooling racks.
- Meanwhile, make glaze: Combine powdered sugar with 1 tablespoons water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
Nutrition Facts : Calories 91.1, Fat 3.6, SaturatedFat 2.2, Cholesterol 13.8, Sodium 93.6, Carbohydrate 14, Fiber 0.2, Sugar 8.8, Protein 0.8
LEMON-FROSTED GINGER COOKIES
Enjoy these lemon-frosted cookies made using Betty Crocker® gingerbread cookie mix - a homemade Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, butter, honey, flour and egg until dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls about 2 inches apart.
- Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- In small bowl, mix cream cheese, powdered sugar and lemon peel. Frost cookies.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg
GINGERBREAD FROSTING FOR COOKIES
This delicious, thick frosting is a perfect topping for snickerdoodles, gingersnaps, or even on a gingerbread house! It makes enough for 12 average size cookies.
Provided by allybaker22
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 5.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 5 g
FROSTED GINGER COOKIES
Found this recipe in a sunset magazine. I made them for my Christmas packages. I am glad I gave most of them away because otherwise I'd have eaten all of them within hours! Lot's of praise has been received for my baking skills this year from the recipients. Soft texture, spicy flavor and yummy frosting.
Provided by PBShakes
Categories Dessert
Time 35m
Yield 35 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses and blend well.
- In medium bowl, stir together flour, baking soda, salt and spices. Add butter to mixture and blend well.
- Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
- Meanwhile, make glaze: Combine powdered sugar with 1 tbsp water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies and cool until glaze hardens.
Nutrition Facts : Calories 104.1, Fat 4.2, SaturatedFat 2.6, Cholesterol 16.5, Sodium 100.1, Carbohydrate 16, Fiber 0.3, Sugar 10.1, Protein 1
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5/5 (29)Total Time 35 minsServings 40Calories 102 per serving
- Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
- In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
- Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
- Meanwhile, make glaze: Combine powdered sugar with 1 tbsp. water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
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- In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
- Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand-mixer fitted with the paddle attachment beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added, increase speed to medium-high and beat for 1-2 minutes. Add in lemon juice and lemon zest and beat for an additional minute. Once the cookies have completely cooled, spread the frosting over the top of each cookie and decorate with sprinkles, if desired.
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