SPICY GINGER COOKIES
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
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
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
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
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
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
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
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
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
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
A thin, spicy gingersnap cookie.
Provided by Larry Goldsmith
Categories Desserts Cookies Spice Cookie Recipes
Time 22m
Yield 36
Number Of Ingredients 9
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
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
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
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
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
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.
GINGERBREAD CRISP CUTOUTS
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
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 :
More about "crispy spiced ginger cookies recipes"
SPICED GINGER COOKIES RECIPE - ELISSA NARROW | FOOD
From foodandwine.com
5/5 Total Time 2 hrsServings 48
- In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and white pepper. In a large bowl, using an electric mixer, beat the butter until creamy. Add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and honey. Beat in the dry ingredients at low speed until combined. Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 minutes.
- Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Spread the turbinado sugar on a plate. Roll the dough into 1-inch balls and roll generously in the turbinado sugar. Transfer to the baking sheets, about 1 1/2 inches apart. Using a flat-bottomed glass, press each cookie to a 1 1/2-inch round. Working with one baking sheet at a time, bake the cookies for 15 to 16 minutes, until they are deeply golden and the tops are cracked. Cool the baking sheets on wire racks.
SPICY, CRISPY GINGERSNAP COOKIES • THE HERITAGE COOK
From theheritagecook.com
Estimated Reading Time 8 mins
HEALTHY GINGERBREAD COOKIES RECIPE - COOKIE AND KATE
From cookieandkate.com
CRISPY GINGERSNAPS | GINGER COOKIE RECIPES, GINGER SNAP COOKIES …
From pinterest.ca
CRISPY GINGER COOKIES RECIPE
From pinterest.com
SPICY GINGER-CHOCOLATE COOKIES RECIPE - TODAY
From today.com
GINGER SNAPS RECIPE | CRISPY GINGERSNAPS - HANDLE THE HEAT
From handletheheat.com
10 BEST THIN CRISPY COOKIES RECIPES | YUMMLY
From yummly.com
OLD-FASHIONED GINGER SPICE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
CRISPY GINGERBREAD COOKIES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
GINGER SNAPS RECIPE (THIN & CRISPY) | KITCHN
From thekitchn.com
CRISPY GINGER SPICE COOKIES – THE WHOLEFOOD COLLECTIVE
From recipe.thewholefoodcollective.com.au
SPICED RYE GINGER COOKIES - KING ARTHUR BAKING
From kingarthurbaking.com
SPICED GINGER COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY SPICE COOKIES - RECIPE | COOKS.COM
From cooks.com
CRISP AND SNAPPY GINGERSNAP COOKIES! CLASSIC GINGERSNAPS …
From pinterest.com
TRIPLE-GINGER GINGERSNAP COOKIES RECIPE | ALTON BROWN
From altonbrown.com
SPICED GINGERBREAD COOKIES RECIPE | LITTLE SPICE JAR
From littlespicejar.com
CRISPY LEMON-GINGER SANDWICH COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
CRISPY GINGERBREAD COOKIES - VINTAGE RECIPE CARDS
From vintagerecipecards.com
CRISPY GINGERSNAP COOKIES RECIPE - HOME STRATOSPHERE
From homestratosphere.com
SPICED GINGERBREAD COOKIES RECIPE - JULIANNE JONES | FOOD & WINE
From foodandwine.com
CRISPY GINGER COOKIE RECIPES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
KETO GINGER SNAPS COOKIES RECIPE – CRUNCHY & DELICIOUS
From myketokitchen.com
GINGER SPICE COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
MY FAVORITE GINGERBREAD COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CRISPY GINGER MOLASSES COOKIES RECIPE - SMART SAVVY LIVING
From smartsavvyliving.com
GLAZED CRISP GINGER MOLASSES COOKIES RECIPE - NOURISH AND NESTLE
From nourishandnestle.com
CRISP SPICE COOKIES RECIPE | EATINGWELL
From eatingwell.com
COMFORT CUISINE: SPICE CRISP COOKIE RECIPE
From madbaker.blogspot.com
BEST COOKING BROWNIE RECIPES: CRISPY SPICED GINGER COOKIES
From worldbestbrownierecipes.blogspot.com
SPICY, CRISPY MASALA FISH FRY RECIPE / FISH FRY RECIPE / MOM'S …
From youtube.com
CRISPY KETO GINGER COOKIES (GINGER SNAPS!) - SUGAR FREE LONDONER
From sugarfreelondoner.com
LIGHT AND CRISP ORANGE-SPICE TEA COOKIES RECIPE - DELISHABLY
From delishably.com
CRISPY & SPICY CAULIFLOWER RECIPE
From diyjoy.com
GINGERBREAD COOKIE RECIPE CRISPY - EAZYRECIPES.INFO
From eazyrecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #hand-formed-cookies #desserts #holiday-event #vegetarian #winter #cookies-and-brownies #dietary #gifts #christmas #seasonal #number-of-servings
You'll also love