SOFT GINGER SUGAR COOKIES
These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine.
Provided by Cookin-jo
Categories Dessert
Time 20m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
- Beat butter 30 seconds, until soft.
- Add sugar and beat until fluffy.
- Add egg and molasses and beat well.
- Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
- The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
- Roll into 1 inch balls, then roll the balls in sugar.
- Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
- Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.
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
GINGER-BROWN SUGAR COOKIES
Remember old-fashioned chewy ginger cookies? These get an extra spicy hit from crystallized ginger.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and gingers.
- Shape dough by rounded teaspoonfuls into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to 1/2-inch thickness with greased bottom of glass dipped in granulated sugar.
- Bake cookies 8 to 10 minutes or until edges are set. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 55 mg
BIG SOFT GINGER COOKIES
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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
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.
GINGER SUGAR COOKIES WITH VANILLA ROYAL ICING
Provided by Lorraine Pascale
Categories dessert
Time 3h30m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- For the sugar dough: Whisk together the flour, ginger, salt and baking soda in a medium bowl. Beat together the vanilla and eggs in a small bowl.
- Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
- Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour mixture is just incorporated, increase the speed to medium high and beat until the dough is very smooth, about 5 minutes.
- Turn the dough out of the bowl and bring it together. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 1 hour and up to overnight.
- To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Dust another sheet of parchment with flour and put 1 piece of dough on top. Dust with more flour and top with another sheet of parchment. Roll out the dough into a rectangle about 1/4 inch thick (about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.
- Cut out cookies from one of the dough pieces using a 3-inch cutter. Arrange the cookies about 2 inches apart on the prepared baking sheets. Refrigerate while you cut the remaining cookies. Reroll and cut any scraps of dough. If the dough becomes very soft and difficult to roll or cut at any point during the process, place on a baking sheet in the freezer for 5 minutes.
- Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 3 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed. Color the icing as desired with gel food coloring.
- Fit pastry bags with small round tips and fill with the icing. Decorate the cookies as desired and let dry for 30 minutes.
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.
EXTREME SUGAR-COATED GINGER COOKIES
These cookies have a lot of ginger, you can reduce the amount to 2 teaspoons if desired. Plan ahead the dough needs to chill for a minimum of 2 hours. These are very good! The cayenne pepper is only optional, I like to add it in for an extra kick!
Provided by Kittencalrecipezazz
Categories Dessert
Time 27m
Yield 45 serving(s)
Number Of Ingredients 14
Steps:
- Line a large baking sheet/s with parchment paper.
- In a large bowl cream butter with both sugars and maple extract until fluffy (about 2 minutes).
- Add in molasses and egg (beat for 2 minutes or until well combined).
- In another bowl flour, baking soda, salt and all spices until blended; add to the creamed mixture; mix until combined.
- Cover and chill minimum of 2 hours.
- Set oven to 350°F.
- Place about 1 cup white sugar in a bowl.
- Roll dough into 1-inch balls, then roll the balls into the sugar, coating them thoroughly.
- Place on baking sheet/s spacing about 2-inches apart.
- Using the bottom of a glass, flatten the cookies slightly.
- Bake for about 12-15 minutes or until cookies feel dry and firm on top.
Nutrition Facts : Calories 90.2, Fat 3.2, SaturatedFat 2, Cholesterol 12.8, Sodium 52.1, Carbohydrate 14.9, Fiber 0.2, Sugar 10.1, Protein 0.8
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.
GINGER-CURRY SUGAR COOKIES
Plain sugar cookies, no matter how well they are made, are a bit boring to me. You may think I have gone off the rails by adding curry powder to cookies, but along with the ground and candied ginger, the combo really wakes up a classic American cookie. Give these a shot!
Provided by Johnny Iuzzini
Yield 4 dozen cookies
Number Of Ingredients 12
Steps:
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium-low speed for about 5 minutes, until a thick, smooth paste forms. Add the egg and vanilla seeds and mix until combined.
- Meanwhile, in a separate bowl, sift together the flour, confectioners' sugar, ginger, and curry powder; sprinkle the kosher salt over the top. With the mixer on low speed, slowly add the dry ingredients to the butter and mix until just combined.
- Divide the dough between 2 sheets of parchment and form into long thin logs, about 1 1/2 inches in diameter. Fold the paper over the dough roll and use a pastry scraper to tighten the dough log. Use your hands to smooth and form the dough into as perfect a cylinder as you can. Refrigerate until firm.
- When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Using 2 hands, roll the dough logs firmly on a work surface to round out any edges. Sprinkle the Demerara sugar onto another baking sheet. Unwrap the dough and, using a pastry brush, brush the surface with beaten egg yolk. Roll the dough in the sugar and slice it with a sharp knife into 1/4-inch-thick slices. Brush the surface of each cookie with beaten yolk, sprinkle a few flakes of Maldon salt on top, and press a piece of crystallized ginger into the center of each cookie.
- Space the cookies about 1 inch apart on the lined baking sheets and bake for 15 to 16 minutes, rotating the pans halfway through, until the edges are just beginning to turn golden. Cool in the pan for 10 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 5 days.
GINGER - BROWN SUGAR COOKIES
Make and share this Ginger - Brown Sugar Cookies recipe from Food.com.
Provided by Misti_Country_Girl
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed.
- Stir in flour, baking soda and gingers.
- Shape dough by rounded teaspoonfuls into 1 inch balls.
- Place about 2 inches apart on ungreased cookie sheet.
- Flatten to 1/2 inch thickness with greased bottom of glass dipped in sugar.
- Bake 8-10 minutes or until edges are set.
- Remove from cookie sheet to wire rack; cool.
- Optional: Dip half of each cookie in a thin vanilla glaze or melted white chocolate. Let stand on waxed paper until coating sets.
Nutrition Facts : Calories 87.5, Fat 4, SaturatedFat 2.5, Cholesterol 15.3, Sodium 55.1, Carbohydrate 12, Fiber 0.2, Sugar 6.7, Protein 0.9
EASY CHEWY GINGER COOKIES
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
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DOUBLE-GINGER SUGAR COOKIES RECIPE - GRACE PARISI | FOOD …
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 78
- In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
- Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
- Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
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