Double Ginger Cookies

DOUBLE-GINGER COOKIES



Double-Ginger Cookies image

Delicious baked cookies made using Gold Medal® all-purpose flour sprinkled with crystallized ginger - perfect dessert for a crowd.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 60

Number Of Ingredients 13

3/4 cup sugar
1/4 cup butter or margarine, softened
1 egg or 1/4 cup fat-free cholesterol-free egg product
1/4 cup molasses
1 3/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup sugar
1/4 cup orange marmalade
2 tablespoons finely chopped crystallized ginger
Calories45
Carbohydrate8 g
Cholesterol5 mg
Fiber0 g
Protein1 g
SaturatedFat1 g
ServingSize1 Cookie
Sodium35 mg

Steps:

  • Beat 3/4 cup sugar, the butter, egg and molasses in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ground ginger, cloves and salt. Cover and refrigerate at least 2 hours until firm.
  • Heat oven to 350°. Lightly spray cookie sheet with cooking spray. Shape dough into 3/4-inch balls; roll in 1/4 cup sugar. Place about 2 inches apart on cookie sheet. Make indentation in center of each ball, using finger. Fill each indentation with slightly less than 1/4 teaspoon of the marmalade. Sprinkle with crystallized ginger.
  • Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

TRIPLE THE GINGER COOKIES



Triple the Ginger Cookies image

These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.

Recipe From allrecipes.com

Provided by Laria Tabul

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 2h30m

Yield 18

Number Of Ingredients 10

¾ cup butter
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger
Calories197.8 calories
Carbohydrate29.7 g
Cholesterol30.7 mg
Fat8.1 g
Fiber0.5 g
Protein2.1 g
SaturatedFat5 g
Sodium269.8 mg
Sugar15.4 g

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.

DOUBLE GINGER COOKIES



Double Ginger Cookies image

Recipe From epicurious.com

Provided by Sarah Magid

Categories     Cookies     Ginger     Dessert     Bake     Vegetarian     Kid-Friendly     Back to School     Lemon     Vanilla     Shower     Organic     Healthy     Vegan     Party     Potluck     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 dozen cookies

Number Of Ingredients 15

1 1/2 cups organic all-purpose flour
1 1/2 cups organic whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon organic ground ginger
3/4 cup minced organic crystallized ginger
1 1/4 cups organic cane sugar
2 tablespoons organic ground flaxseed
1/2 cup organic unsweetened applesauce*
1/4 cup organic canola oil
1 teaspoon grated organic lemon zest
1 tablespoon fresh organic lemon juice
1/2 teaspoon organic vanilla extract
*Note: Tip for parents: Snack packs of applesauce come in 1/2-cup servings.

Steps:

  • In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger.
  • In a separate bowl, combine 1 cup of the sugar and all the remaining ingredients.
  • Stir the two mixtures together until moist and incorporated, shape into a disk, and cover with plastic wrap. Cover and refrigerate for 1 hour, or up to 1 day.
  • Preheat the oven to 350°F. Place the remaining 1/4 cup sugar in a shallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
  • Flour your hands and form the dough into 1-inch balls. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup. Place the cookies 2 inches apart on the prepared baking sheets.
  • Bake the cookies for 18 minutes, or until slightly browned (they won't get very dark, so be careful not to keep them in too long).
  • Let the cookies cool on the baking sheets for a minute. Then transfer them to wire racks to cool completely.

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

Recipe From tasteofhome.com

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
Calories 111 calories
Fat5g fat (3g saturated fat)
Cholesterol19mg cholesterol
Sodium98mg sodium
Carbohydrate16g carbohydrate (8g sugars
Fiber0 fiber)
Protein1g protein.

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.

DOUBLE GINGER COOKIES



Double Ginger Cookies image

These are intensely flavored, you have been warned! You get little bursts of ginger depending on how finely you chop the crystallized ginger. These cookies freeze well.

Recipe From food.com

Provided by Mirj2338

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated fresh lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
cooking spray

Steps:

  • Lightly spoon flours into dry measuring cups, and level with a knife.
  • Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
  • Make a well in center of mixture.
  • Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
  • Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
  • Preheat oven to 350 degrees.
  • Lightly coat hands with flour.
  • Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
  • Roll balls in 1/4 cup sugar.
  • Place balls 2 inches apart on baking sheets coated with cooking spray.
  • Bake at 350 degrees for 15 minutes or until lightly browned.
  • Cool 1 minute on pan.
  • Remove from pan; cool completely on wire racks.

DOUBLE-STUFFED GINGERBREAD COOKIES



Double-Stuffed Gingerbread Cookies image

These cookie sandwiches are packed with holiday cheer, thanks to a hint of molasses and gingerbread spice in the soft, chewy cookies, as well as a generous dose of spiced cookie butter spread in the filling. Plus, there's an extra dusting of sanding sugar to add the perfect sweetness and festive sheen.

Recipe From foodnetwork.com

Provided by Eddie Jackson

Categories     dessert

Time 2h30m

Yield 15 sandwich cookies

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup unsulfured molasses
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
1 tablespoon gingerbread spice
2 teaspoons baking soda
1/4 teaspoon baking powder
Pinch kosher salt
Clear or white sanding sugar, for decorating
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup spiced shortbread cookie butter spread, such as Lotus Biscoff Smooth Cookie Butter Spread
Pinch kosher salt
1 1/2 cups confectioners' sugar

Steps:

  • For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
  • Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
  • Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
  • Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
  • Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.

DOUBLE GINGER COOKIES



Double ginger cookies image

If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate

Recipe From bbcgoodfood.com

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 32m

Yield Makes 24

Number Of Ingredients 9

350g plain flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
175g light muscovado sugar
100g butter , chopped
8 pieces of stem ginger , chopped (not too finely), plus thin slices, to decorate (optional)
1 large egg
4 tbsp golden syrup
200g bar dark chocolate , chopped
Calories180 calories
Fat7 grams fat
SaturatedFat4 grams saturated fat
Carbohydrate25 grams carbohydrates
Sugar13 grams sugar
Fiber2 grams fiber
Protein2 grams protein
Sodium0.2 milligram of sodium

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.

DOUBLE GINGER COOKIES



DOUBLE GINGER COOKIES image

Recipe From epicurious.com

Number Of Ingredients 1

Steps:

  • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour. Preheat oven to 350°. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks. Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.

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