Ginger Spice Cookies Recipes

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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

GINGER SPICE COOKIES



Ginger Spice Cookies image

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

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Sugar

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.)

GINGER SPICE COOKIES



Ginger Spice Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h48m

Yield about 3 dozen cookies, depending upon shape

Number Of Ingredients 15

1-inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies, or colored sugars as desired

Steps:

  • Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
  • Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
  • Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.
  • Position racks evenly in the oven and preheat to 350 degrees F.
  • Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.
  • For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.

GINGER SPICE COOKIES



Ginger Spice Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h48m

Number Of Ingredients 14

3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum
2 tablespoons prepared ginger juice
3 tablespoons egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies, or colored sugars, optional

Steps:

  • ;

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.

SPICE COOKIES WITH CRYSTALLIZED GINGER



Spice Cookies with Crystallized Ginger image

Crystallized ginger gives these spice cookies extra zip!

Provided by J. Storm

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 18

Number Of Ingredients 13

½ cup white sugar
¾ cup unsalted butter
1 egg white
2 tablespoons dark corn syrup
3 tablespoons chopped crystallized ginger
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
⅓ cup granulated sugar for decoration
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
  • In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
  • Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 24.9 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 111 mg, Sugar 12.4 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

SPICY GINGER COOKIES



Spicy Ginger Cookies image

This great tasting ginger cookie really lives up to its name; it's cake-like and the spices really blend together well. This cookie perfectly captures the flavor of the season. Suvilla Jordan, Butler, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

1/2 cup molasses
1/4 cup sugar blend
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg

Steps:

  • In a large bowl, beat the molasses, sugar blend, oil, egg and vanilla until well blended. Combine the remaining ingredients; gradually add to molasses mixture and mix well., Drop by rounded teaspoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks.

Nutrition Facts : Calories 60 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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

GINGER SPICE COOKIES



Ginger Spice Cookies image

This recipe is from Bon Appetit, March 2000, adapted with suggestions found on Epicurious.com. They are fabulous! Very chewy, with great flavor. Great paired with Vermont Cheddar and spiced cider (or simply by themselves). Very easy to make and a welcome change from chocolate cookies.

Provided by dmcpherr

Categories     Dessert

Time 32m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup crystallized ginger, chopped before measuring
1 cup brown sugar, packed
1/2 cup unsalted butter, room temperature
1 large egg
1/4 cup molasses
1/4 cup sugar, to coat

Steps:

  • Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, 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, or line with parchment paper. 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.)
  • Makes about 30.
  • * The original recipe called for light molasses and dark brown sugar. I found that regular molasses and light brown sugar worked great. The original recipe also called for 1/4 cup shortening and 1/4 cup butter. I followed the suggestions to omit the shortening and to use 1/2 cup of butter and it also worked out great.

GINGER-SPICE COOKIES



Ginger-Spice Cookies image

Categories     Cookies     Ginger     Dessert     Bake     Christmas     Vegetarian     Spice     Molasses     Bon Appétit

Yield Makes about 28

Number Of Ingredients 11

1 1/4 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1 large egg
2 tablespoons mild-flavored (light) molasses
Sugar

Steps:

  • Mix flour, cinnamon, ginger, baking soda, salt and cloves in medium bowl. Beat butter and brown sugar in large bowl until fluffy. Beat in egg and molasses. Beat in dry ingredients (dough will be very soft). Cover bowl with plastic. Refrigerate overnight.
  • Preheat oven to 325°F. Lightly butter 2 large baking sheets. Place sugar in shallow dish. Form dough into 1 1/4-inch balls. Roll each ball in sugar to coat. Arrange cookies on prepared baking sheets, spacing 2 inches apart. Using bottom of glass, gently press dough balls to form 1 1/2- to 1 3/4-inch rounds. Bake until cookies puff slightly but are still soft, about 12 minutes. Transfer cookies to rack and cool. (Can be prepared 3 days ahead. Store in airtight container.)

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