Triple Ginger Cookies Recipes

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TRIPLE GINGER COOKIES



Triple Ginger Cookies image

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

1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg, room temperature
3 tablespoons molasses
1/2 teaspoon grated fresh gingerroot
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
ICING:
1/2 cup confectioners' sugar
2 to 3 teaspoons water
1/4 cup finely chopped crystallized ginger

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.

TRIPLE GINGER COOKIES



Triple Ginger Cookies image

Provided by Crosby's Molasses

Categories     Cookies

Time 27m

Number Of Ingredients 12

2 1⁄4 cups flour
1 tsp baking soda
2 tsp ground ginger
¾ tsp ground cinnamon
1⁄2 tsp ground allspice
1⁄2 tsp salt
1⁄3 cup finely diced crystallized ginger
3⁄4 cup unsalted butter, softened
1 cup sugar, plus more for rolling
1 large egg, at room temperature
1⁄4 cup Crosby's Fancy Molasses
2 tsp finely grated fresh ginger

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 THE GINGER COOKIES



Triple the Ginger Cookies image

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

¾ cup butter
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger

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

CHEWY TRIPLE GINGER COOKIES



Chewy Triple Ginger Cookies image

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

2 cups Gold Medal™ all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/2 cup butter or margarine, softened
1 cup packed light brown sugar
2 tablespoons light molasses
1 tablespoon grated gingerroot
1 egg
2 tablespoons finely chopped crystallized ginger
2 tablespoons granulated sugar

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

TRIPLE-GINGER COOKIES



Triple-Ginger Cookies image

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

1 cup sugar
3/4 cup butter or margarine, softened
1/4 cup chopped crystallized ginger
1/4 cup molasses
1 egg
2 1/3 cups Gold Medal™ all-purpose flour
1 tablespoon grated gingerroot
2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
Sugar

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-GINGER MUFFINS



Triple-Ginger Muffins image

A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.

Provided by Lidey Heuck

Categories     breakfast, brunch, pastries

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1 cup/201 grams granulated sugar
1/2 cup/113 grams unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
3/4 cup whole milk
1/4 cup molasses
1 tablespoon finely grated fresh ginger (from a 2-inch piece)
2 cups/256 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon kosher salt (Diamond Crystal)
3/4 cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger

Steps:

  • Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
  • In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
  • In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
  • Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

CHEWY TRIPLE GINGER COOKIES



Chewy Triple Ginger Cookies image

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

2 1/2 cups flour
2 teaspoons powdered ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 pinch cayenne pepper (optional)
1 cup brown sugar
1/2 cup shortening
1/4 cup butter
1 egg
1/2 cup molasses
1/2 cup chopped crystallized ginger
1 tablespoon grated fresh ginger
white sugar (optional) or powdered sugar, for rolling (optional)

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

TRIPLE GINGER COOKIES



Triple Ginger Cookies image

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

1/2 cup decorator sugar, large grain
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon star anise, finely ground
4 1/2 teaspoons ground ginger
1/2 teaspoon sea salt
1/2 cup unsalted butter, room temp
1/4 cup cane syrup
2/3 cup sugar
1 1/2 tablespoons fresh ginger, peeled and grated
1 large egg, well beaten
1 cup crystallized ginger, then finely minced
2 lemons, zest only

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

TRIPLE-GINGER GINGERSNAPS



Triple-Ginger Gingersnaps image

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

2/3 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg, room temperature
2 teaspoons minced fresh gingerroot
1 cup all-purpose flour
3/4 cup whole wheat flour
3 teaspoons ground ginger
1-1/2 teaspoons baking soda
1/2 teaspoon fine sea salt or kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons finely chopped crystallized ginger
1/4 cup sugar
1-1/2 teaspoons ground cinnamon

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



Triple-Ginger Cookies image

Provided by Kate Higgins

Categories     Cookies     Mixer     Egg     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Quick & Easy     Low Cal     Cinnamon     Clove     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 60

Number Of Ingredients 13

2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup sugar
3/4 cup solid vegetable shortening (preferably non-hydrogenated)
1/4 cup mild-flavored (light) molasses
1 large egg
2 teaspoons minced peeled fresh ginger
1/4 cup chopped crystallized ginger
Raw sugar (for rolling)
Ingredient info: Look for raw sugar (also called turbinado or demerara sugar) at most supermarkets and at natural foods stores.

Steps:

  • Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 5 ingredients and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
  • Fill small shallow bowl with raw sugar. Using moist hands, shape 1 teaspoonful dough into ball; roll in raw sugar. Place on prepared sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
  • Bake cookies until golden and dry-looking, about 15 minutes. Cool on sheets.

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  • Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment. Whisk first 5 ingredients and 1/2 teaspoon salt in medium bowl. Using electric mixer, beat sugar and shortening in large bowl until fluffy. Beat in molasses, egg, and fresh ginger. Stir in crystallized ginger, then dry ingredients.
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From amysblissfulkitchen.com


TRIPLE GINGER CHOCOLATE CHUNK COOKIES - COOKING WITH CURLS
2015-12-11 Combine flour, cocoa, ground ginger, cinnamon, cloves and nutmeg in a small bowl. Set aside. In a large bowl. beat the butter, brown sugar, and fresh ginger together until well blended. Add the molasses and beat just until combined. Dissolve the baking soda in 2 teaspoons of very hot water, then add to the batter.
From cookingwithcurls.com


TRIPLE-GINGER COOKIES | BETTER HOMES & GARDENS
Directions. Instructions Checklist. Step 1. In a small bowl, stir together 1/4 cup coarsely chopped fresh ginger and 3/4 cup granulated sugar. Let stand 1 hour (sugar will clump slightly from moisture in ginger). Place mixture in a fine mesh sieve set over a bowl; stir gently so sugar will be separated from ginger. Discard ginger.
From bhg.com


TRIPLE GINGER SPICE COOKIES - A COOKIE NAMED DESIRE
2015-12-15 Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Mix together the flour, ⅓ cup of the crystallized ginger, baking soda, salt, and cornstarch. Set aside. In a mixer, beat the butter and brown sugar together and beat until it is light and fluffy.
From cookienameddesire.com


TRIPLE GINGER MOLASSES COOKIES, THREE WAYS - THE BOJON GOURMET
2009-12-19 Combine the butter, sugars and fresh ginger in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 3 - 4 minutes, scraping down the sides of the bowl as necessary. Beat in the egg yolk until combined, then the molasses and candied ginger. In a medium bowl, whisk or sift together the flour ...
From bojongourmet.com


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