Spiced Ginger Cookies Recipes

SPICY GINGER COOKIES

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.

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.

EMILY'S SPICED GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together the flour, salt, nutmeg, baking soda, cinnamon, and ground ginger. In a different mixing bowl, add the sugar, brown sugar and butter. With an electric mixer, beat until fluffy, about 2 minutes. Add eggs 1 at a time until well incorporated. Scrape the bottom of the mixing bowl with a rubber spatula, add the vanilla extract and the crystallized ginger and mix well. Once the wet ingredients are incorporated, add the flour mixture in batches. Mix until the dough begins to form into a ball. Using an ice cream scoop, place the dough onto 2 parchment-lined sheet pans about 2 inches apart. Press the dough with the back of a spoon. Bake for 12 to 13 minutes. When the cookies are done, transfer them to a wire rack to cool.

GINGER SPICE COOKIES

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 350ºF.
• 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.
• 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.

THE SPICIEST GINGERBREAD COOKIES EVER

Steps:

• Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
• Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
• Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
• Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
• Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
• Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

SPICY GINGER COOKIES

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.

BIG SOFT GINGER COOKIES

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.

SOFT, SPICY, HEAVENLY GINGER COOKIES

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.

TRIPLE THE GINGER COOKIES

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.

GINGER-SPICE COOKIES

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.)

GINGER SPICE COOKIES

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.)