Sugar Crusted Ginger Cookies Recipes

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GINGER SUGAR COOKIES



Ginger Sugar Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 7h

Yield about 24 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon ground ginger
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 1-pound box confectioners¿ sugar
2 tablespoons meringue powder
5 to 6 tablespoons water
Assorted food coloring (optional)
Nonpareils, for decorating

Steps:

  • Make the cookies: Sift together the flour, ginger, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, at least 4 hours.
  • Line 2 baking sheets with parchment paper. Working with 1 piece at a time, lightly flour the dough and roll out until 1/8 inch thick. Cut out shapes with a 3-inch cookie cutter and arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are light golden around the edges, 15 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
  • Make the icing: Whisk the confectioners¿ sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft peaks form, adding up to 1 more tablespoon water as needed. Tint with food coloring, if desired. Spread or pipe on the cookies. Sprinkle with nonpareils. Let set, about 1 hour.

SUGAR-CRUSTED GINGER COOKIES



Sugar-Crusted Ginger Cookies image

These slice-and-bake cookies get their complex, delicious flavor from butterscotch pudding mix in the batter and two forms of ginger.

Provided by My Food and Family

Categories     Dairy

Time 1h28m

Yield 20 servings, 2 cookies each

Number Of Ingredients 10

3/4 cup butter, softened
3/4 cup packed brown sugar
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1 egg
1/2 cup finely chopped crystallized ginger
2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon
1/4 cup granulated sugar

Steps:

  • Heat oven to 350°F.
  • Beat first 5 ingredients in large bowl with mixer until well blended. Mix remaining ingredients, except granulated sugar. Gradually add to pudding mixture, beating just until blended. Divide dough in half. Roll each half into 10-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
  • Unwrap logs; roll in granulated sugar. Cut dough into 1/2-inch slices; place, 1 inch apart, on baking sheets sprayed with cooking spray.
  • Bake 11 to 13 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 210 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 18 g, Protein 2 g

SUGAR-CRUSTED LEMON GINGER COOKIES



Sugar-Crusted Lemon Ginger Cookies image

Flavored with lemon zest, lemon juice, and crystallized ginger, these chewy, sugar-crusted, spice cookies have a unique flavor and bit of kick.

Provided by Lynne Webb

Categories     Baking & Desserts

Time 30m

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup crystallized ginger (finely chopped)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup applesauce
1 cup sugar
1/4 cup vegetable oil
Zest of 1 lemon (finely grated)
1 tablespoon lemon juice
1/4 teaspoon lemon extract
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Steps:

  • Whisk together the two flours, crystallized ginger, baking powder, baking soda, salt and ground ginger.
  • In a separate bowl, combine the applesauce, 1 cup of the sugar, the vegetable oil, grated lemon zest, lemon juice and lemon extract.
  • Make a well in the center of the dry ingredients and pour the applesauce-oil mixture into it all at one time. Gently combine the wet and dry ingredients until just blended. Don't over mix. Form the dough into a ball, wrap tightly with plastic wrap and refrigerate for a minimum of one hour.
  • Preheat the oven to 350°F.
  • Place the 1/4 cup sugar in a pie plate. Add the ground ginger, cardamom and cinnamon and combine.
  • Lightly coat your hands with flour and form the dough into approximately 36 round balls, 1-1/2 tablespoons each. Roll the balls in the spiced sugar mixture and place 2 inches apart on a parchment-lined baking sheet.
  • Bake for 15 minutes, or until set and very lightly browned. Cool for 1 minute on the baking sheet, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 66 kcal, Carbohydrate 13 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 60 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

SOFT GINGER SUGAR COOKIES



Soft Ginger Sugar Cookies image

These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine.

Provided by Cookin-jo

Categories     Dessert

Time 20m

Yield 36 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 cup white sugar
1 egg
1/4 cup molasses
1/4 cup sugar

Steps:

  • Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
  • Beat butter 30 seconds, until soft.
  • Add sugar and beat until fluffy.
  • Add egg and molasses and beat well.
  • Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
  • The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
  • Roll into 1 inch balls, then roll the balls in sugar.
  • Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
  • Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

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.

CHEWY GINGER COOKIES



Chewy Ginger Cookies image

These are delicious crispy, chewy ginger cookies that will disappear before your eyes! These are best kept in an airtight container.

Provided by tiggs

Categories     Desserts     Cookies

Time 35m

Yield 20

Number Of Ingredients 11

2 cups sifted all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
1 cup white sugar
¾ cup butter, softened
1 egg
¼ cup dark molasses
⅓ cup chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
  • Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
  • Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 24.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 239.4 mg, Sugar 12.9 g

EXTREME SUGAR-COATED GINGER COOKIES



Extreme Sugar-Coated Ginger Cookies image

These cookies have a lot of ginger, you can reduce the amount to 2 teaspoons if desired. Plan ahead the dough needs to chill for a minimum of 2 hours. These are very good! The cayenne pepper is only optional, I like to add it in for an extra kick!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 27m

Yield 45 serving(s)

Number Of Ingredients 14

3/4 cup butter, softened
1/2 cup dark brown sugar (use only dark brown sugar!)
1/2 teaspoon maple extract or 1 teaspoon vanilla extract
1/2 cup white sugar
1/4 cup molasses
1 large egg
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
3 teaspoons ginger powder (can use 4 teaspoons)
1/2 teaspoon clove
1/8 teaspoon cayenne pepper (optional)
1 cup sugar, for coating (about 1 cup)

Steps:

  • Line a large baking sheet/s with parchment paper.
  • In a large bowl cream butter with both sugars and maple extract until fluffy (about 2 minutes).
  • Add in molasses and egg (beat for 2 minutes or until well combined).
  • In another bowl flour, baking soda, salt and all spices until blended; add to the creamed mixture; mix until combined.
  • Cover and chill minimum of 2 hours.
  • Set oven to 350°F.
  • Place about 1 cup white sugar in a bowl.
  • Roll dough into 1-inch balls, then roll the balls into the sugar, coating them thoroughly.
  • Place on baking sheet/s spacing about 2-inches apart.
  • Using the bottom of a glass, flatten the cookies slightly.
  • Bake for about 12-15 minutes or until cookies feel dry and firm on top.

Nutrition Facts : Calories 90.2, Fat 3.2, SaturatedFat 2, Cholesterol 12.8, Sodium 52.1, Carbohydrate 14.9, Fiber 0.2, Sugar 10.1, Protein 0.8

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY



Chewy Ginger Molasses Cookies Recipe by Tasty image

Cookies with crisp edges, soft middle, and rich, spiced flavor that stays fresh for days.

Provided by Tasty

Categories     Bakery Goods

Time 2h10m

Yield 12 servings

Number Of Ingredients 12

2.25 cups all-purpose flour
2 teaspoons baking soda
1.5 teaspoons ground ginger
1 teaspoon cinnamon
.5 teaspoon ground cloves
.5 teaspoon kosher salt
.75 cup unsalted butter
.5 cup granulated sugar
.5 cup packed brown sugar
.5 cup unsulphured molasses
1 egg large egg
raw sugar

Steps:

  • In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
  • Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
  • Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
  • Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  • Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
  • Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
  • Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 39 grams, Fat 12 grams, Fiber 0 grams, Protein 3 grams, Sugar 19 grams

GINGER SUGAR COOKIES



Ginger Sugar Cookies image

Ginger-laced, heart-shaped sugar cookies offer a sweetly spicy crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 heart-shaped cookies

Number Of Ingredients 9

3/4 cup all-purpose flour, plus more for surface
1/4 teaspoon baking soda
Pinch of salt
2 ounces (4 tablespoons) unsalted butter, softened
6 tablespoons granulated sugar
2 tablespoons light-brown sugar
1 1/2 teaspoons finely grated ginger
1 large egg yolk
Sanding sugar, for sprinkling

Steps:

  • Sift flour, baking soda, and salt into a medium bowl. Cream butter and sugars with a mixer until pale and fluffy. Beat in ginger, then yolk.
  • Reduce speed to low, and add flour mixture gradually, beating until just combined. Wrap in plastic, and refrigerate for 1 hour (or up to 2 days).
  • Preheat oven to 350 degrees. Turn out dough onto lightly floured parchment. Roll out until 1/4 inch thick, and cut out cookies using a 1 3/4-inch heart-shaped cutter. Transfer to parchment-lined baking sheets. Brush each cookie with a damp pastry brush, then sprinkle with sanding sugar. Refrigerate for 15 minutes.
  • Bake until cookies are set and light gold around edges, 10 to 12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks, and let cool. Cookies will keep, covered, for up to 3 days.

FROSTED GINGER COOKIES



Frosted Ginger Cookies image

My husband and I just built a new house in a small rural community in western New York. I work all day in an office, and I enjoy baking in the evening to relax. The wonderful aroma of these soft delicious cookies in our oven has made our new house smell like home. -Jeanne Matteson, South Dayton, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 19

1-1/2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1/2 cup molasses
2 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
FROSTING:
1/3 cup packed brown sugar
1/4 cup milk
2 tablespoons butter
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch salt

Steps:

  • In a large bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. , For frosting, in a large saucepan, bring the brown sugar, milk and butter to a boil; cook and stir for 1 minute. Remove from the heat (mixture will look curdled at first). Cool for 3 minutes. Add confectioners' sugar, vanilla and salt; mix well. Frost warm cookies.

Nutrition Facts :

CHEWY GINGER COOKIES



Chewy Ginger Cookies image

These chewy cookies pack a spicy punch of ginger and molasses.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 12

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground white pepper
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1 cup (2 sticks) plus 2 tablespoons unsalted butter
1 large egg
6 tablespoons unsulfured molasses
1/2 cup sanding or granulated sugar

Steps:

  • Heat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the light-brown and granulated sugars with the butter until light and fluffy, about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form into a ball; wrap in plastic. Chill dough at least 2 hours or overnight.
  • Line a baking sheet with parchment paper. Pour the sanding sugar into a bowl. Form the dough into 1-inch balls; roll each ball in sugar. Place the coated balls on prepared baking sheet, spaced 2 inches apart. Using the palm of your hand, flatten each ball slightly into a disk.
  • Bake the cookies until browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.

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From pinterest.com


RECIPE DETAIL PAGE | LCBO
Place sugar-side up on cookie sheet about 3-inches (8-cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches. Keep dough refrigerated between batches. Bake for 10 to 12 minutes or until cracked on top, slightly firm to the touch and a …
From lcbo.com


GINGER COOKIES - DINNER, THEN DESSERT | EASY COMFORT FOOD RECIPES
2019-09-20 Mix the flour, ginger, baking soda, cinnamon, cloves and salt together in a medium bowl. Cream the unsalted butter and sugar together in a large bowl, then beat in the egg. Gradually mix in the dry ingredients. Scoop two-tablespoon sized scoops of dough, place on a cookie sheet, and flatten. Put the cookie sheet in the oven and let the cookies ...
From dinnerthendessert.com


SUGAR CRUSTED GINGER CHEWIES - JOY THE BAKER
2008-11-06 Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and spices until smoothly blended, about 2 minutes.
From joythebaker.com


RECIPE DETAIL PAGE | LCBO
1. Combine flour with baking soda, ginger and salt in a small bowl and set aside. 2. Using a stand mixer fitted with the paddle, beat butter with 1 cup (250 mL) sugar and the molasses on medium speed until smooth, 1 minute.
From lcbo.com


FOODIE FRIDAYS: SUGAR-CRUSTED GINGER COOKIES - THE CURIOUS PLATE
2011-09-09 Add egg and molasses. Then add flour mixture in thirds. Put sugar in the raw into a small bowl and roll out 2 tablespoons of dough and toss the ball into the sugar. Place finished cookie ball on baking sheet about 2 inches apart. Bake cookies for 12-14 minutes. Cool cookies on a baking sheet or cookie rack for 5 minutes. Devour!
From thecuriousplate.com


CHEWY GINGER MOLASSES COOKIES - GIMME SOME OVEN
2018-11-27 Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside. Roll the dough balls. Once the dough is chilled and firm, roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated.
From gimmesomeoven.com


EASY CHEWY GINGER COOKIES RECIPE - THE FOOD CAFE
2018-10-02 Preheat oven to 350 degrees. In a large bowl cream sugar and butter. Add in one egg and molasses and beat to combine. In a separate bowl add flour, cinnamon, ginger, nutmeg, baking soda, and salt. Mix to combine and gradually add to wet ingredients. Using a cookie scoop or by hand roll into balls and then roll in sugar.
From thefoodcafe.com


LIME SUGARED CHEWY GINGER COOKIES - THROUGH HER LOOKING GLASS
2016-03-14 Add in egg and molasses. Separately, sift together (or mix well with a fork): flour, ginger, baking soda, cinnamon and salt. Stir flour mixture into wet ingredients. Form into 1 1/2 inch round dough balls. Roll dough balls in remaining lime granulated sugar. Place 2 inches apart on ungreased baking sheet or parchment paper.
From throughherlookingglass.com


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