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
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 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
CHEWY TRIPLE GINGER COOKIES
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
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
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.
TRIPLE-GINGER GINGERSNAPS
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
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
Make and share this Triple - Ginger Cookies recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 13m
Yield 4 1/2 dozen
Number Of Ingredients 12
Steps:
- Cream the butter and molasses with a mixer or a wooden spoon until well blended. Add the sugar and mix until well blended. Add the egg and vanilla extract and beat until well incorporated.
- Sift together the flour, baking soda and salt.
- Mix the ground, crystallized, and fresh ginger into the dry ingredients, Stir the dry mixture into the butter mixture in three batches until just blended.
- Heat the oven to 350°F
- Roll the dough into 1 tablespoons chunks into 1-inch balls. Arrange the balls 1-inch apart on ungreased baking sheets. Bake until the cookies crack slightly on top but are still moist inside, about 13 minutes. Cool on racks; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 1007.8, Fat 30.5, SaturatedFat 18.4, Cholesterol 121.6, Sodium 587.9, Carbohydrate 171.4, Fiber 3.1, Sugar 71.8, Protein 13.3
TRIPLE GINGER COOKIES
Make and share this Triple Ginger Cookies recipe from Food.com.
Provided by penny3960
Categories Dessert
Time 42m
Yield 80 cookies, 80 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*.
- In a medium bowl, combine the flours, baking soda, ground ginger, cinnamon, allspice and salt and mix thoroughly with a whisk.
- In the mixing bowl, combine the warm butter, molasses, granulated sugar, brown sugar, fresh minced ginger, egg and flax seed.and mix thoroughly.
- Add the flour mixture and crystallized ginger bits and stir until incorporated. The dough will be soft.
- Refrigerate the dough for 1 hour.
- Form the dough into 1 inch balls. Roll the balls in the raw sugar, and place them 2 inches apart on a parchment lined or ungreased cookie sheet.
- Bake 10-12 minutes, or until the cookies puff up, crack on the surface, and then begin to deflate in the oven.
- For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate.
- For crunchier edges with chewy centers, bake for a minute longer.
- Cool cookies before storing.
Nutrition Facts : Calories 40.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 5.4, Sodium 37, Carbohydrate 6.8, Fiber 0.3, Sugar 4.2, Protein 0.5
TRIPLE GINGER COOKIES
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
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 COOKIES
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
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.
TRIPLE X GINGER COOKIES
Chewy, moist, amazing ginger cookies! Why the "Triple X" name, well, some might say it's because once you have one you'll immediately come... back to the kitchen for another cookie. Other people might suggest it's because I use 3 kinds of ginger (powder, candied, fresh) in the cookie... judge for yourself!
Provided by Svenska Kocken
Categories Drop Cookies
Time 25m
Yield 18 big cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream together the butter and brown sugars until smooth. Beat in the egg and molasses.
- In a small mixing bowl, combine the flour, ground ginger, baking soda, and salt.
- Stir the flour mixture into the molasses mixture using a wooden spoon (or your mixer).
- Mix in the fresh and crystallized gingers.
- Cover, and refrigerate dough for at least 2 hours, or overnight. Once chilled, you can easily form the dough into a "kielbasa thick" sausage kind of form -- then you can easily cut even-sized cookies (one inch wide will make nice big cookies).
- Preheat oven to 350 degrees F (175 degrees C).
- Shape dough into 1 inch balls, and place about 2 inches apart onto a non-greased cookie sheet.
- Bake for 8-10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
- Feel free immediately as you take them from the oven to sprinkle spiced sugar over the cookies. To make spiced sugar mix 1/4 cup sugar with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp dried orange peel. This spiced sugar is also great on oatmeal!
Nutrition Facts : Calories 189.5, Fat 8.1, SaturatedFat 5, Cholesterol 32.1, Sodium 269.8, Carbohydrate 27.6, Fiber 0.5, Sugar 14.4, Protein 2.1
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- In a medium bowl stir together flour, ground ginger, baking soda, cinnamon, cloves, and 3/4 tsp. salt. Stir in crystallized ginger.
- In a large bowl beat shortening and butter with a mixer on medium 30 seconds. Add brown sugar and beat until combined, scraping bowl as needed. Beat in egg and molasses. Beat in flour mixture. Chill, covered, 1 hour or until dough is easy to handle.
- Preheat oven to 350°F. Lightly grease two cookie sheets. Place Ginger Sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in Ginger Sugar to coat. Place 1 1/2 inches apart on prepared cookie sheets.
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