Three Ginger Cookies Recipes

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:

• 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:

• Process first 7 ingredients in a food processor until mixture resembles coarse meal.
• Add toasted almonds, cream, and crystallized ginger; pulse until mixture is blended Shape dough into 1-inch balls; roll in powdered sugar, and place on a parchment-lined baking sheet.
• Flatten each cookie to 1/4-inch thickness.
• Garnish, if you desire Bake at 325 degrees for 20 minutes or until edges begin to brown.
• Cool slightly on baking sheet.
• Remove to wire racks to cool completely.

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.

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:

• 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.

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

Steps:

• Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
• Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
• Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn't touching the bottom of the bowl. Dip half of each cookie into the chocolate - you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.

Steps:

• Grease and flour a 10" Bundt pan.
• In a medium bowl, whisk together the flour, cinnamon, baking soda, cloves, ground ginger and salt; set aside.
• In a separate large bowl, whisk together the sugar, oil, molasses, eggs, water and fresh ginger.
• Add the dry ingredients, a third at a time, stirring each addition with a wooden spoon just until the dry and wet ingredients are mixed.
• Sprinkle the crystallized ginger over the surface.
• Stir just enough to mix into the batter.
• Scrape into the prepared pan, smoothing the top.
• Bake in the centre of a 350 degree F oven until a cake tester inserted into the centre comes out clean, about 1 hour.
• Let cool on a rack for 30 minutes.
• Loosen the cake at the top edges of the pan.
• Place a metal rack over the pan and turn the cake and rack over.
• Lift the pan off and let the cake cool completely.
• Dust the cooled cake with icing sugar.

Steps:

• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
• Add molasses, vanilla, and lemon zest and continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
• Grease or line cookie sheets with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to a scant 1/4-inch thick.
• Use additional flour to avoid sticking.
• Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
• Space cookies 1 1/2-inches apart.
• Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• After cookies are cool you may decorate them any way you like.
• I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

Steps:

• In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
• Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mash bananas in a bowl with a fork until no lumps remain. Stir in oats and chocolate chips.
• Scoop small portions of batter onto a nonstick baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes. Cool for 2 to 5 minutes per serving.

Steps:

• In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
• Whisk in the egg until combined.
• Fold in the baking powder, baking soda, and half of the flour.
• Add the rest of the flour until dough comes together.
• Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Preheat oven to 350°F (180°C).
• Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
• Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
• Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
• Carefully transfer the cookies to a baking rack and cool completely.
• Equally divide the powdered sugar in three bowls.
• Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
• Add red food coloring to one bowl and green to the other.
• Transfer icings to three different piping bags with a thin tip.
• Decorate the cookies and allow to set before assembling.
• Fit the cookie pieces into each other to allow the cookies to stand.
• Enjoy!