Triple Ginger Molasses Cookies Recipes

TRIPLE GINGER MOLASSES COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium-low speed until blended. Increase speed to medium and continue mixing until light and fluffy, 3-4 minutes. Scrape down sides of bowl with a spatula. Add egg and mix until fully incorporated.
• Add molasses and mix until blended. Add fresh ginger, ground spices, baking soda and salt, and mix on low speed until completely blended in. Scrape down sides of bowl with spatula. Add the flour and mix on low speed just until a few streaks of flour remain.
• Remove mixing bowl from stand mixer and add crystallized ginger (if using). Use your spatula to fold in the last bits of flour and to distribute the crystallized ginger throughout the dough. Do not overmix.
• Using a cookie scoop or a spoon, scoop the dough into 1 1/2 tbsp balls (approximately the size of a standard sized store-bought marshmallow) and place dough in tight rows onto a parchment covered baking sheet. Place dough balls in the fridge for at least 30 minutes to firm up, but preferrably overnight (cover with a cloth or with plastic wrap to keep from drying out).
• Directly prior to baking, position oven rack in center of oven and preheat to 350°F (177°C, Gas Mark 4). Place a piece of parchment on a standard half sheet baking pan. Roll the dough balls in granulated sugar, covering thoroughly. Store sugar-coated dough balls in fridge until ready to bake to keep dough chilled. Evenly space 8 balls of sugar-covered dough onto the parchment lined sheet. (I do two rows of 3, plus 2 in the center).
• Bake each sheet for 13 minutes. This will result in a cookie that is chewy, still moist, and slowly bends rather than snaps. If you prefer a crisper, crunchier cookie, increase baking time by a minute or two. Remove from oven and let cool on pan for one minute.
• After one minute, carefully transfer cookies to a cooling rack. Cookies last over a week in an airtight container on the counter (we ate them all in that time; I'm sure they'd last longer) or for months sealed well and placed in the freezer.

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.

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.

CHEWY TRIPLE GINGER COOKIES

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.

ULTIMATE GINGER COOKIE

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 MUFFINS

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 GINGER COOKIES

Steps:

• Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
• Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
• Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10-12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

TRIPLE GINGER COOKIES

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.