Amaranth Ginger Cookies Recipes

AMARANTH GINGERBREAD COOKIES

Steps:

• Place all of the dry ingredients in a large bowl and give them a mix
• In a smaller bowl, mix together the wet ingredients: melted coconut oil, vanilla extract, egg, molasses, and maple syrup
• Pour the liquid mixture into the flour bowl and mix to combine. Add a little more whole wheat flour if the dough is too wet
• Form the dough into a ball, wrap it in plastic, and refrigerate for an hour
• Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper
• Lightly flour the surfaced and roll the dough to 1/4 inch thick. Cut out the gingerbread men cookies and repeat the process until all of the dough is used. Place them on the baking sheet
• Bake for 12 minutes. Take out from the oven and set aside to cool completely

AMARANTH GINGER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
• Bring water and amaranth to a boil in a small saucepan. Reduce heat to low, cover, and simmer until amaranth is tender and water has been absorbed, about 10 minutes. Remove saucepan from heat and cool amaranth to room temperature.
• Whisk flour, baking powder, baking soda, and salt together in a bowl.
• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat 1 egg into creamed butter mixture until smoothly incorporated; repeat with second egg. Add amaranth, oats, ginger, and walnuts to creamed butter mixture and beat until mixed.
• Stir flour mixture into creamed butter mixture until dough is just combined. Drop dough by the teaspoonful onto the prepared baking sheet.
• Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ULTIMATE GINGER COOKIE

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.

AUSTRALIAN GINGER COOKIES

Steps:

• Whisk together flour, ground ginger, pepper, nutmeg, baking soda, and salt in a large bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, brown and granulated sugars, and grated ginger until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add golden syrup and continue to beat, scraping down sides as necessary, until thoroughly combined. Mix in crystallized ginger. Reduce speed to low and add flour mixture; mix until just combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours.
• Using a 1/4-cup ice cream scoop, drop dough onto a parchment-lined baking sheet. If dough becomes soft, refrigerate 20 minutes.
• Roll dough into balls between your palms, then roll in sanding sugar to coat. Place 6 balls each on two fresh parchment-lined baking sheets, spacing at least 2 inches apart. Freeze until firm, about 30 minutes.
• Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges are golden, 17 to 20 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.