TRIPLE THE GINGER COOKIES
These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.
Provided by Laria Tabul
Categories Desserts Cookies Spice Cookie Recipes
Time 2h30m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g
TRIPLE-GINGER COOKIES
Quite possibly the best ginger cookies ever, this recipe tastes like something your grandma might have made. Impossibly chewy on the inside and crisp on the outside, these cookies are packed with three levels of ginger-crystallized ginger, freshly grated ginger and ground ginger for a taste that truly embodies an old-fashioned ginger cookie. This recipe yields 54 cookies so you can keep some for yourself and share with your neighbors and friends-but once you try a bite of these tasty triple-ginger treats, you might not want to share at all!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 54
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
- Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
- Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg
CHEWY TRIPLE GINGER COOKIES
Add a gingery twist to these spiced cookies - a chewy baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 13
Steps:
- In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
- Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
- Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
- Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 5 g, TransFat 0 g
JILLY'S TRIPLE GINGER COOKIES
Steps:
- Prepare the gingers as outlined in the introduction. Cream the butter on high until light and fluffy, about 3-4 minutes. Shut off the mechine, add the brown sugar, turn back on, turn to medium high and beat until all is incorporated and the color is beginning to lighten. Spray a liquid measuring cup with cooking spray and measure 1/2 cup of molasses. Add to the sugar mixturing slowly to combine. Stop mixing and scrape down the sides of the bowl and the bottom as well as the beater. Add the eggs, one at a time, incorporating fully. Add the three gingers. The mixture will look curdled, but it will come together. Sift together the the dry ingredients. Turn off the mechine and add the flour mix at once. Turn the mechine on slowly at first then as the flour works in turn up the speed, being careful not to overbeat the dough. Prepare several 16X18" pieces of parchment paper, or plastic wrap. Lay it out on the counter, form logs the size you'd like your cookies to be, allowing for their expansion as they bake. Wrap the paper around them tightly once and roll on the counter gently to form as round a log as possible. Twist the ends tightly. Repeat until all your dough is rolled then refrigerate for about one hour, or until it begins to hold it's shape. If you'd like your rolls to have very round edges get them out one at a time, re-roll them, wrap them again and refrigerate overnight. To Bake: Preheat oven to 350º Line baking pans with parchment paper Remove one log of dough, covering it generously with the sugar by pouring the sugar on the cutting board and rolling it in the sugar. When the sugar is generously distributed scrape the extra off the board, to be used again later, and slice the dough, about 1/4" thick. Bake 2" apart on the baking sheet until they have puffed and fallen. Depending on your oven this could be between 10-14 minutes. When they are done and cool they should be chewy with crispy edges.
TRIPLE-GINGER GINGERSNAPS
Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
TRIPLE GINGER COOKIES
Dense chewy interior, crispy exterior, bursting with ginger throughout! I got this recipe from 101 Cookbooks.com. I changed a few ingredients for personal taste.
Provided by Susan Dillard
Categories Dessert
Time 52m
Yield 48-54 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Line cookie sheet with parchment paper or silicone liner. Place decorating sugar in small bowl and set aside.
- In a large bowl whisk together flour, soda, star anise, ground ginger and salt.
- Melt butter and stir in molasses, sugar and fresh ginger. Mixture should be warm, but not hot. Let cool if too hot. Whisk in the egg. Pour this over flour mixture, add crystallized ginger and lemon zest. Stir until just combined.
- Scoop out dough into small balls (I used small melon baller) and roll in decorating suger to coat. Place on cookie sheets and bake 7 - 10 minutes or until cookies puff up, darken a little, get fragrant and crack.
- Note: I "minced" crystallized ginger in food processor as mine was hard, it took awhile, but was very finely minced. I don't know if this would work if it's too soft. Ginger needs to be extremely finely minced.
- I also ground the star anise in my spice grinder and then sifted out the larger pieces. Original recipe called for unsulphured molasses; I used cane syrup for a little milder flavor.
Nutrition Facts : Calories 62.6, Fat 2.1, SaturatedFat 1.3, Cholesterol 9.5, Sodium 54.2, Carbohydrate 10.6, Fiber 0.4, Sugar 6, Protein 0.8
CHEWY TRIPLE GINGER COOKIES
Make and share this Chewy Triple Ginger Cookies recipe from Food.com.
Provided by sprue
Categories Dessert
Time 23m
Yield 4 dozen, 10 serving(s)
Number Of Ingredients 15
Steps:
- heat oven to 350
- combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
- cream brown sugar, shortening and butter until fluffy.
- add eggs molasses and beat until blended.
- add flour mixture just until blended.
- gently stir in crystalized ginger and fresh ginger.
- cover and refrigerate dough for 1 hour.
- shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
- bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.
Nutrition Facts : Calories 387.1, Fat 15.7, SaturatedFat 5.7, Cholesterol 33.4, Sodium 423.9, Carbohydrate 58.6, Fiber 1.1, Sugar 30.7, Protein 4
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