TRIPLE GINGER COOKIES
Steps:
- In medium bowl, whisk the flour, baking soda, spices, salt and chopped candied ginger. (Use your fingers, if necessary, to un-clump the candied ginger.)
- In a large bowl cream the butter and sugar until fluffy. Beat in egg then molasses and fresh ginger.
- Add dry ingredients to wet and stir to combine. Chill for 30 min (or overnight).
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- Roll dough into tablespoon sized balls and roll each ball in sugar.
- Place 2" apart on the baking sheet and bake for about 12 minutes or until puffed and cracked on top.
- Cool on the pan for a few minutes then remove to a wire rack.
TRIPLE GINGER AND APRICOT COOKIES
Delicious triple ginger and apricot cookies with fresh ginger root, ground ginger and crystallized ginger with chewy apricot make this cookies with hint of black pepper in the background. Great cookie for ginger lover.
Provided by Swathi (Ambujom Saraswathy)
Categories Dessert
Time 29m
Number Of Ingredients 14
Steps:
- Line the baking sheet with parchment paper.
- In a large bowl, whisk together the flour, ground ginger, cinnamon, baking soda, pepper, and salt and set aside. In another bowl, using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy, 3 to 4 minutes. Beat in the egg, crystallized ginger, molasses, and fresh ginger. Then incorporate the flour mixture until well combined. Fold in the apricots. Place the dough into refrigerator for at least one hour or overnight.
- Preheat the oven to 350 degrees.
- Next day roll out 11/2 tablespoon of dough and roll them into sanding sugar and transfer to prepared baking sheet. at least 2 inches apart (they will spread). Bake, rotating the sheets halfway through, until the center of each cookie is just set, 14 to 16 minutes. Let cool on baking sheets for 5 minutes, and then move the cookies to racks to cool completely.
- Store the cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to a month.
Nutrition Facts : Carbohydrate 21 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 84 mg, Fiber 1 g, Sugar 12 g, Calories 125 kcal, ServingSize 1 serving
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
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
ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
TRIPLE GINGER COOKIES
My dad loved ginger cookies. I've tinkered with the recipe my grandma handed down by using fresh, ground and crystallized ginger for more pizzazz. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Shape tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 12-14 minutes or until cookies are set and edges begin to brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.
Nutrition Facts : Calories 97 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 64mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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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