OLD-FASHIONED GINGER SPICE COOKIES
Soft and chewy with a crackled sugar crust, these ginger spice cookies have just the right balance of spices to please kids and adults alike.
Provided by Jennifer Segal
Categories Desserts
Time 30m
Yield 38 cookies
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix until combined. Chill the dough in the refrigerator until firm, a few hours.
- Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13 x 18 in baking sheets with parchment paper.
- Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2½ in apart on the prepared baking sheets. Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 97, Fat 4 g, Carbohydrate 15 g, Protein 1 g, SaturatedFat 2 g, Sugar 9 g, Fiber 0 g, Sodium 70 mg, Cholesterol 14 mg
GINGER SPICE COOKIES
Categories Cookies Dairy Egg Ginger Dessert Bake Christmas Kid-Friendly Back to School Spring Edible Gift Cinnamon Clove Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 30
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
- Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
- Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
CIVIL WAR GINGER SPICE COOKIES
We've had this recipe for years. I'm not sure where the name "Civil War" came from, except maybe the recipe has been around that long. I used to take these to work and the doctors would gobble them up. They are moist, not hard, and keep for a long time. I think they are a perfect cookie. One note: the original recipe called for lard. I changed it to butter because we don't keep lard in the house. But I know my grandmother did.
Provided by Susan Feliciano @frenchtutor
Categories Cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. You will need several UNgreased baking sheets.
- Cream together brown sugar, butter, and sorghum. Add eggs; beat until well blended.
- Stir baking soda, salt, ginger, cinnamon and nutmeg into hot water; stir into creamed mixture, blending thoroughly. Add flour and mix well.
- Drop dough from a teaspoon onto an ungreased baking sheet. Sprinkle with sugar, or flatten with a glass dipped in white sugar.
- Bake for 8 to 10 minutes. Cool 5 minutes in pans, then remove to wire rack to finish cooling.
GINGER SPICE COOKIES
Make and share this Ginger Spice Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- In a bowl, sift together the flour, cocoa, baking powder, spices, pepper and salt.
- In a second bowl, using a hand-held mixer, cream the butter and brown sugar. Add the puréed candied ginger and the egg; mix until smooth.
- Add half the flour mixture to make a soft dough. Then mix in the honey and follow with the remaining flour mixture. The dough will be very soft. Dampen your fingers to prevent them from sticking while you work. Divide the dough into 3 rectangular pieces; lightly dust each piece of dough with flour and press between 2 sheets of plastic wrap. Refrigerate until well chilled, at least a couple of hours or overnight.
- Preheat oven to 350°F.
- Using a rolling pin, roll each piece of dough between the sheets of plastic wrap until it is about 1/4 -inch thick. If the dough gets very soft, which it can, return it to the refrigerator for 10-15 minutes before cutting. Lightly dust a clean work space with flour, peel off the top sheet of plastic, and invert the dough onto the work space. Then peel off the other piece of plastic. Make sure the dough is not sticking to the counter before cutting it into cookies. Cut the dough into 2-inch stars, circles, or other medium-size cookies.
- Line 2 cookie sheets with parchment or dust with flour. Transfer the cookies with a spatula to the sheets. Bake the cookies for 15 minutes, or until the edges are lightly browned. Cool the cookies on a rack. When the cookies are cool, dust them with confectioners' sugar. Store in a well sealed container,.
Nutrition Facts : Calories 76.9, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.7, Sodium 26.1, Carbohydrate 12.5, Fiber 0.3, Sugar 6.8, Protein 1
CIVIL WAR APPLESAUCE COOKIES
taste of the past that is surprisingly sweet! my son & his classmates loved them. his teacher insisted on more.
Provided by Elizabeth in The So
Categories Drop Cookies
Time 12m
Yield 48-100 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening, sugar, eggs and vanilla.
- Add applesauce and mix well. Add sifted dry ingredients and blend well.
- Drop by heaping tablespoon on greased cookie sheets.
- Flatten and sprinkle with sugar.
- Bake at 375 degrees for 10-12 minutes.
- They Do Not Brown! {almost true, they are hard to burn but i managed to do it. they are forgiving if you are a couple of minutes late}.
Nutrition Facts : Calories 153.2, Fat 6.2, SaturatedFat 1.6, Cholesterol 13.2, Sodium 96, Carbohydrate 22.5, Fiber 0.5, Sugar 9.5, Protein 2
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