GIANT GINGER COOKIES
Make and share this Giant Ginger Cookies recipe from Food.com.
Provided by DogAndCatDoc
Categories Dessert
Time 34m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl stir together first 6 ingredients and set aside.
- In large mixing bowl beat shortening on low speed for 30 seconds.
- Add sugar and beat until combined.
- Beat in eggs and molasses until combined.
- Mix in reserved flour and spice mixture until combined.
- Shape dough into 2 inch balls, (or you can measure with a #20 ice cream scoop).
- Roll balls in the coarse sugar.
- Place 2-1/2 inches apart on ungreased cookie sheet.
- Bake at 350°F for 12-14 minutes or until cookies are light brown and puffed -- do not overbake!
- Cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely.
Nutrition Facts : Calories 302.7, Fat 12.9, SaturatedFat 3.2, Cholesterol 16.9, Sodium 132.8, Carbohydrate 44.6, Fiber 0.8, Sugar 25.8, Protein 2.9
FRESH GINGERBREAD WITH LEMON ICING
Provided by Nigella Lawson
Categories Ginger Dessert Bake Lemon Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 squares
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
- Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
- And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
GIANT GINGER COOKIES WITH TANGY LEMON ICING
Make and share this Giant Ginger Cookies With Tangy Lemon Icing recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 1h30m
Yield 12 large cookies
Number Of Ingredients 20
Steps:
- Cookies: In a bowl, stir together the flour, spices, baking soda, salt, and pepper; set aside.
- In a bowl of stand mixer, cream butter and sugars together until smooth.
- Add egg; beat until incorporated, then beat in molasses, candied ginger, and fresh ginger.
- Gradually add flour mixture, mixing just to combine.
- Chill dough until slightly firm, about 1 hour.
- Preheat oven to 350°; line 2 baking sheets with parchment paper.
- Scoop dough into 2 1/2 inch balls (use No 20 scoop or a 1/4-cup measuring cup).
- Smooth into balls, coat in turbinado sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
- Flatten balls with the bottom of a measuring cup, then bake 15-18 minutes, or until set.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack.
- Icing: whisk all the ingredients for the icing together until smooth; then spread a tablespoon of icing on each cookie with a spatula.
- Allow to harden before serving.
Nutrition Facts : Calories 380.2, Fat 12.3, SaturatedFat 7.5, Cholesterol 48.3, Sodium 193.6, Carbohydrate 63.2, Fiber 0.9, Sugar 40.9, Protein 5.4
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