Crispy Spiced Ginger Cookies Recipes

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SPICY GINGER COOKIES



Spicy Ginger Cookies image

These traditional molasses cookies deliver a seriously spicy kick of ginger with that elusive crisp on the outside, soft on the inside texture - a chewy baked dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 24

Number Of Ingredients 10

2 cups Gold Medal™ all-purpose flour
5 teaspoons ground ginger
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup butter, softened
1/4 cup molasses
1 egg
1/2 cup turbinado sugar (raw sugar)

Steps:

  • Heat oven to 350°F. In medium bowl, mix flour, 3 teaspoons of the ginger, 2 teaspoons of the cinnamon, the baking soda and salt. In large bowl, beat granulated sugar and butter with electric mixer on high speed 2 minutes or until light and fluffy. Add molasses and egg. Beat on medium speed 1 minute or until blended, scraping bowl occasionally. On low speed, gradually beat in flour mixture just until blended.
  • In small bowl, mix turbinado sugar, remaining 2 teaspoons ginger and remaining 1 teaspoon cinnamon. Shape dough into 1-inch balls; roll in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
  • Bake 12 to 15 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with remaining sugar mixture.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg

SPICY GINGER COOKIES



Spicy Ginger Cookies image

These are our traditional Christmas cookies. The shortening keeps the cookies soft; all butter will result in a harder cookie.

Provided by Anisa

Categories     Desserts     Cookies

Time 30m

Yield 48

Number Of Ingredients 13

2 cups lightly packed brown sugar
1 cup butter-flavored shortening, melted
½ cup unsalted butter, melted
½ cup molasses
2 eggs
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon salt
1 teaspoon ground cloves
½ teaspoon cayenne pepper
4 cups all-purpose flour
½ cup coarse sugar crystals, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just-combined.
  • Pour coarse sugar into a shallow bowl. Roll dough into 48 balls. Roll balls in sugar and place 2-inches apart on a baking sheet.
  • Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.8 g, Cholesterol 12.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 129.2 mg, Sugar 12.9 g

CRISPY GINGER COOKIES



Crispy Ginger Cookies image

These ginger cookies have just the right blend of spices and a wonderful buttery texture.

Provided by Jennifer Segal, adapted from

Categories     Desserts

Time 30m

Yield 36 cookies

Number Of Ingredients 13

2⅓ cups all-purpose flour, spooned into measuring cup and leveled-off
2 teaspoons ground ginger
½ teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons baking soda
Scant ¼ teaspoon salt
Pinch freshly ground black pepper
1 cup granulated sugar, divided
½ cup packed light brown sugar
2 sticks (1 cup) unsalted butter, softened but still cool
1 large egg
⅓ cup molasses, such as Grandma's Original

Steps:

  • In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
  • Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
  • Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
  • Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Place the remaining ½ cupgranulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
  • Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop 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 119, Fat 5 g, Carbohydrate 17 g, Protein 1 g, SaturatedFat 3 g, Sugar 11 g, Fiber 0 g, Sodium 75 mg, Cholesterol 19 mg

EXTRA-SPICY GINGERSNAPS



Extra-Spicy Gingersnaps image

Provided by Food Network

Categories     dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Steps:

  • Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
  • Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
  • Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

BEST-EVER CHEWY GINGERBREAD COOKIES



Best-Ever Chewy Gingerbread Cookies image

Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 90

Number Of Ingredients 13

1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 cup plus 2 tablespoons molasses
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar

Steps:

  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
  • Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.

Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

SOFT, SPICY, HEAVENLY GINGER COOKIES



Soft, Spicy, Heavenly Ginger Cookies image

I found the original recipe for these cookies on allrecipes.com, and modified it to be vegan, as well as by changing the spices slightly. They are truly delicious cookies, and very easy to make.

Provided by pollen

Categories     Dessert

Time 25m

Yield 40 cookies

Number Of Ingredients 14

3/4 cup margarine, softened
1 cup white sugar
1/4 cup molasses
2 1/2 cups all-purpose flour
1/3 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins (optional)
2 tablespoons white sugar

Steps:

  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  • Stir in the molasses.
  • Mix the water and baking soda and stir.
  • Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
  • Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
  • Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  • (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
  • Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake at 350°F for 10-12 minutes.

Nutrition Facts : Calories 87.6, Fat 3.5, SaturatedFat 0.7, Sodium 102.8, Carbohydrate 13.4, Fiber 0.3, Sugar 6.8, Protein 0.9

CRISPY GINGERSNAPS



Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Provided by Larry Goldsmith

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  • Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g

CRISP GINGERBREAD COOKIES



Crisp Gingerbread Cookies image

These crunchy, spiced cookies are just right for the holidays.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 large cookies

Number Of Ingredients 12

6 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
1 teaspoon finely ground pepper
2 large eggs
1 cup unsulfured molasses

Steps:

  • In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
  • In bowl of electric mixer, cream butter and brown sugar until fluffy. Mix in spices, salt, and pepper, then eggs and molasses. Add in flour mixture on low speed. Divide into thirds; wrap in plastic. Chill at least 1 hour.
  • Heat oven to 350 degrees. On a floured work surface, roll out dough 1/8 inch thick. Cut into desired shapes. Transfer to baking sheets lined with Silpat mats; refrigerate until firm, 15 minutes. Bake 8 to 10 minutes, or until crisp but not darkened. Cool on wire racks, and decorate.

SPICY GINGERBREAD COOKIES



Spicy Gingerbread Cookies image

These are one of the best gingerbread cookies I have had, the addition of pepper gives these treat a wonderful kick. Preparation time includes refrigeration time.

Provided by Jim W

Categories     Dessert

Time 2h8m

Yield 16 large cookies

Number Of Ingredients 12

6 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter (2 sticks, softened)
1 cup dark brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulphured molasses

Steps:

  • In a large bowl sift together first three ingredients.
  • With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
  • Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
  • Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

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

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

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.

GINGERBREAD CRISP CUTOUTS



Gingerbread Crisp Cutouts image

My grandsons started cooking by helping their grandpa mix up waffle and pancake batter. They also liked to make these nicely spiced cookies, which are fun to decorate with raisins and candies.-Shelia Hanauer, Reidsville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4-1/2 dozen.

Number Of Ingredients 12

1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1 large egg
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the dry ingredients; add to creamed mixture and mix well (dough will be soft). Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters and place on greased baking sheets. , Bake at 350° for 8-10 minutes or until the edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts :

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BEST COOKING BROWNIE RECIPES: CRISPY SPICED GINGER COOKIES
1 in a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and pepper. 2 in a large bowl, using an electric mixer, beat the butter until creamy. 3 add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy, about 2 minutes.
From worldbestbrownierecipes.blogspot.com


SPICY, CRISPY MASALA FISH FRY RECIPE / FISH FRY RECIPE / MOM'S …
#Fishfryrecipe #spicycrispytastyfishfry #jalebifishfry #fishrecipe #Masalafishfry #masalafishrecipeSpicy, Crispy Masala Fish Fry Recipe / Fish Fry Recipe / M...
From youtube.com


CRISPY KETO GINGER COOKIES (GINGER SNAPS!) - SUGAR FREE LONDONER
2019-11-15 Roll out the dough between 2 sheets of parchment paper and cool in the freezer for 10 minutes or in the fridge for 20 minutes. Preheat the oven to 180 Celsius / 350 Fahrenheit. Lift off the top parchment and cut out shapes using cookie cutters. Using a knife or a spatula, transfer cookies onto a lined baking tray.
From sugarfreelondoner.com


LIGHT AND CRISP ORANGE-SPICE TEA COOKIES RECIPE - DELISHABLY
Instructions. Cream butter and add sugar slowly, beating until fluffy. While mixer is on, add the egg and corn syrup. Mix well. Meanwhile, combine flour, baking soda, ginger, cinnamon and cloves in a bowl and set aside. Gradually add the dry mixture to the wet ingredients until well blended. Add in the orange rind.
From delishably.com


CRISPY & SPICY CAULIFLOWER RECIPE
Directions: Step 1. Sprinkle about half a teaspoon of salt in a pot of boiling water, give it a good stir then add the cauliflower pieces. Let it boil for 2-3 minutes then drain off the water. In a mixing bowl, prepare the batter mixture by combining the flour, cornflour, chili powder, salt, chili flakes, ginger paste, and garlic paste, whisk ...
From diyjoy.com


GINGERBREAD COOKIE RECIPE CRISPY - EAZYRECIPES.INFO
2021-11-01 Gingerbread Cookie Recipe Crispy. The flavor has just the right amount of spice and a subtle sweetness. Bake the cookies in the preheated oven for 9 to 15 minutes, depending on the size and thickness of your cookies. Soft and Chewy Gluten Free Gingerbread Men Great gluten from glutenfreeonashoestring.com As soon as the cookies are […]
From eazyrecipes.info


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