Ginger Cookies From Stevia In The Raw Recipes

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GINGER COOKIES

Provided by Food Network

Time 2h10m

Yield 4 dozen cookies

Number Of Ingredients 8



Ginger Cookies image

Steps:

  • Preheat oven to 350°F. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside. Beat butter, Stevia in the Raw®, and 1/4 cup Sugar in the Raw® in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 to 2 hours or until easy to handle. (See Tip below.) Place to 1/2 cup Sugar in the Raw® in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets. Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

2 cups all purpose flour
3/4 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons Ground Ginger
1/2 teaspoon Ground Saigon Cinnamon
1/8 teaspoon Ground Cloves
1/2 cup (1 stick) butter
1/3 cup Stevia In The Raw® Bakers Bag

CHOCOLATE CHIP COOKIES FROM IN THE RAW SWEETENERS

Classic chocolate chip cookies with less sugar and calories using Stevia In The Raw.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 50m

Yield 12

Number Of Ingredients 9



Chocolate Chip Cookies from In The Raw Sweeteners image

Steps:

  • Preheat oven to 375 degrees F. In a large bowl, beat together the melted butter, egg, vanilla extract and Sugar In The Raw® (or Sugar In The Raw®/Stevia In The Raw® combo).
  • Meanwhile, mix dry ingredients (flour, baking soda, salt) in a separate bowl. Add dry ingredients to wet ingredients and stir well to combine. Slowly add nuts and chocolate chips until well combined.
  • Drop the dough in spoonfuls onto ungreased baking sheets. Bake for 10 minutes.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 21 g, Cholesterol 35.8 mg, Fat 16.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 211.8 mg, Sugar 8 g

½ cup butter, melted
1 egg
1 teaspoon vanilla extract
¾ cup Stevia Extract In The Raw™
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup macadamia nuts
1 cup chocolate chips

EASY CHEWY GINGER COOKIES

These soft ginger cookies are a favorite of ours around the holidays.

Provided by Polychrome

Categories     Desserts     Cookies

Time 35m

Yield 26

Number Of Ingredients 10



Easy Chewy Ginger Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
  • Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
  • Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
  • Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 42.8 g, Cholesterol 42.5 mg, Fat 11.2 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 143.6 mg, Sugar 24.7 g

4 ½ cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
1 ½ cups butter, softened
2 cups white sugar
2 eggs
½ cup molasses
¾ cup white sugar

GINGER SUGAR COOKIES

Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 heart-shaped cookies

Number Of Ingredients 9



Ginger Sugar Cookies image

Steps:

  • Sift flour, baking soda, and salt into a medium bowl. Cream butter and sugars with a mixer until pale and fluffy. Beat in ginger, then yolk.
  • Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic, and refrigerate for 1 hour (or up to 2 days).
  • Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using a 1 3/4-inch heart-shaped cutter. Transfer to parchment-lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sanding sugar. Refrigerate for 15 minutes.
  • Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks, and let cool. Cookies will keep, covered, for up to 3 days.

3/4 cup all-purpose flour, plus more for surface
1/4 teaspoon baking soda
Pinch of salt
2 ounces (4 tablespoons) unsalted butter, softened
6 tablespoons granulated sugar
2 tablespoons light-brown sugar
1 1/2 teaspoons finely grated ginger
1 large egg yolk
Sanding sugar, for sprinkling

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