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.
GINGERBREAD COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h50m
Yield 16 to 24 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg, and whisk together. Set aside for a minute.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the brown sugar and butter until fluffy. Drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the eggs one at a time, beating well after each addition. Add the maple extract and mix well. Add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch -- that's the way you want it! Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment.
- Roll the dough out 1/3 inch thick (rolling between two sheets of plastic wrap will keep the rolling pin from sticking). Cut using any cutters you like, and transfer onto the prepared baking sheets. Bake until the cookies are baked through but still soft, 16 to 18 minutes.
GINGERBREAD COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 4h35m
Yield 5 dozen cookies
Number Of Ingredients 16
Steps:
- For the cookies: In the bowl of an electric mixer, cream the shortening and granulated sugar together until light and fluffy. Add the molasses, vinegar and egg and beat on high speed to blend thoroughly.
- Sift together the ginger, baking soda, cinnamon, cloves, salt and 4 cups of the flour in a separate bowl. Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed. Wrap the dough in plastic and refrigerate until firm, about 3 hours.
- Preheat the oven to 375 degrees F. Lightly spray 2 baking sheets with cooking spray.
- Spray a rolling pin with cooking spray and lightly flour your work surface. Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters. (You can reroll the scraps to make a few more cookies.) Place the cookies 1 inch apart on the prepared baking sheets and bake for 5 to 6 minutes. Cool the cookies for 2 minutes on the baking sheets before removing to a wire rack to cool completely. Repeat with the remaining dough.
- For the royal icing: Beat the egg whites and 1/3 cup of the confectioners' sugar with a wire whisk or the whisk attachment of your mixer. Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer. Add the remaining sugar and beat until the mixture is smooth and thick. The icing can be tinted as desired with food coloring.
- Ice the cooled cookies with the royal icing as desired.
FRESH GINGER COOKIES
Somewhere between a molasses cookie and a gingersnap, these are especially good cookies.
Provided by Noel Lenhart
Categories Desserts Cookies Spice Cookie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
- Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Nutrition Facts : Calories 137 calories, Carbohydrate 22.6 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 117 mg, Sugar 14.9 g
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
OMA'S GINGER COOKIES
These little cookies are my grandmother's specialty. Perfect to keep in the freezer for later as well! I used to make these all the time with my grandmother, now I get a huge basket of them for every holiday and birthday! In my grandmother's instructions, it tells you to sift some of the ingredients. It makes for a nicer batter, but I don't own a sifter and it's not particularly necessary, I used a whisk or a fork to turn and fluff the dry ingredients before adding.
Provided by Abby Cobb
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.
- Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.
- Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.
- Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 20.1 g, Cholesterol 22.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 226.7 mg, Sugar 11.3 g
GINGER COOKIES
Provided by John Barricelli
Categories Cookies Food Processor Ginger Dessert Bake Christmas Picnic Kid-Friendly Back to School Birthday Family Reunion Chill Edible Gift Clove Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 60
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, about 1 hour (and up to 24 hours).
- Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.
- Use a 1 1/2-inch ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.
- Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.
MELISSA'S GRANDMA'S GINGER LACE COOKIES
If you've ever wondered why our pastry chef Melissa is so good, you need only dig into her family history to realize that she comes from a long line of talented bakers. This recipe from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well.
Provided by Vista Verde Ranch
Time 30m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds.
- Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
- Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar, making sure not to flatten. Place on ungreased cookie sheets.
- Bake in the preheated oven until cookies crackle on top for 'lace' design, 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.6 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 125.9 mg, Sugar 8.6 g
CANDIED LEMON GINGER COOKIES
O.K, so I haven't made this recipe yet, but because I don't want to forget about it I placed it here for safe keeping. I love ginger cookies and haven't found a good enough recipe to compare to the ginger cookies found at Trader Joe's. But I believe after reading through the list of ingredients and method that this one might hit the mark. This one is on my Christmas cookie list. Will keep you updated when I finally get to make them.
Provided by ForeverMama
Categories Dessert
Time 35m
Yield 3 Dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Use a whisk to mix together flour, baking soda, salt, and ground ginger.
- Cream softened butter, cream cheese and sugars together well, scraping sides of bowl as needed. Add egg and lemon oil (or 1 tablespoon grated lemon rind) and beat on medium speed until light and fluffy.
- Add flour mixture gradually, blending at low speed just until combined.
- Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
- Chill dough until firm.
- Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
- Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.
PAULA DEEN'S GINGER COOKIES
Make and share this Paula Deen's Ginger Cookies recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Line cookie sheets with parchment paper or nonstick baking mats.
- Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
- Add the egg and molasses and beat until completely incorporated.
- Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
- Stir until combined.
- Roll the dough into balls about 1-inch in diameter.
- Roll the balls in sugar.
- Place 1/2-inch apart on the prepared cookie sheets.
- Flatten the balls slightly with your fingertips.
- Bake for 8-12 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 1125.6, Fat 53.9, SaturatedFat 15.5, Cholesterol 70.5, Sodium 1263.3, Carbohydrate 152.6, Fiber 2.9, Sugar 82.6, Protein 10.8
SWEDISH GINGER COOKIES
These are delicious and soft cookies. I especially like to make them around the holidays, but they are great anytime. I got this recipe from my mother-in-law.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 4 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy.
- Add molasses.
- Add the egg.
- Mix together the flour, soda, salt, cinnamon, ginger, cloves and allspice.
- Add flour mixture to creamed mixture.
- Mix well.
- Roll into small balls and roll in sugar.
- Place on ungreased cookie sheet and bake at 350 degrees for about 10 minutes.
GINGERBREAD COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- On medium-high speed, cream the butter and brown sugar together in the bowl of a standing mixer fitted with the paddle attachment until well combined. Scrape down the sides as necessary.
- Add the eggs one at a time, mixing between each to combine. Add the molasses and mix to combine.
- In a separate bowl, mix together the all-purpose flour, pastry flour, baking powder, ginger, salt, cinnamon and cloves to combine.
- Turn the mixer off and add one-third of the dry ingredients. Turn the mixer to low and carefully mix to combine. Continue this process until all the dry ingredients are combined and a dough has formed.
- Remove the dough from the bowl of the mixer onto a clean working surface that has been dusted with flour. Knead the dough to combine it into a smooth ball. If the dough seems warm or too soft to handle, you can wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes or so.
- Using a rolling pin, roll the gingerbread cookie dough to a thickness of 1/4-to-1/2-inch. Using your gingerbread man cookie cutter, cut out cookies and place 1 1/2 inches apart onto the prepared baking sheet. Re-roll excess dough to repeat this process until you have used all the dough.
- Bake for 10 minutes. Cool completely on wire rack
- While cooling, put 1 ounce of the royal icing into a small bowl and dye it black. Put it into a pastry bag with a coupler and a plain #3 tip. Put another 1 ounce of the royal icing into a small bowl and dye it green. Put it into a pastry bag with a coupler and a plain #3 tip. Put another 1 ounce of royal icing into a small bowl and dye it red. Put it into a pastry bag with a coupler and a plain #3 tip.
- After the cookies are cooled, you can turn them into gingerbread men or reindeer.
- For gingerbread men: Using the white icing, add a squiggle line at the edge of each arm and each leg. Using the green icing, pipe 2 triangles together at the neck to create a bowtie. Using the mini chocolate candies, add eyes and buttons. Create the gingerbread man's mouth with the white icing.
- For reindeer: Flip your gingerbread man-shaped cookie upside down so the feet are at the top. Using the white icing, pipe antlers into the "feet" sections of your gingerbread man. Underneath the antlers in the center, pipe eyes and eyebrows. In the "arms" section of the gingerbread man, outline the edges to create your reindeer ears.
- Take a red mini chocolate candy and attach it to the center of the body (underneath the eyes) for the nose. Using your black icing, pipe a mouth underneath the nose. Put a small leaf tip onto your green icing bag and pipe 2 small leaves between the antlers. Pipe 3 small red dots in the center of the leaves as holly berries.
ELOISE'S GINGER COOKIES
Eloise used to make these cookies for us when I was a little girl. These are the best! To lighten them up, applesauce can be substituted for part or all of the shortening. The flavor is still great, but the texture will change.
Provided by Tri-Anne's Recipe
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat 1 cup white sugar and shortening together in a large bowl until light and creamy. Add molasses and egg; beat until smooth.
- Whisk flour, baking soda, ginger, cinnamon, and salt together in a bowl. Gradually stir flour mixture into shortening mixture until dough is just-combined.
- Pour 1/2 cup white sugar into a shallow bowl. Roll dough into 1-inch balls and roll each ball in sugar to coat; place 2-inches apart on a baking sheet.
- Bake in the preheated oven until set and lightly golden, 10 to 15 minutes.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 46.3 g, Cholesterol 15.5 mg, Fat 13.4 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.4 g, Sodium 267.1 mg, Sugar 28.9 g
URSULA FAITH'S GINGER COOKIES
From ye olde recipe box...I'm not sure from where my mom originally got this recipe, but it has been there as long as I can remember. Packed full of spicy, molasses-y sweetness. I have not made these myself so I can't vouch for them from first-hand experience, but they do look quite good. I am really not sure about the serving size or prep time either, so I just gave it a wild guess!
Provided by A Messy Cook
Categories Dessert
Time 30m
Yield 100 cookies
Number Of Ingredients 13
Steps:
- Stir together dry ingredients.
- Beat together remaining ingredients until well blended.
- Gradually beat dry ingredients into wet ingredients, until completely combined.
- Divide in quarters, wrap in plastic, and refrigerate at least 3 hours.
- Roll out dough on floured surface and cut into shapes.
- Bake at 350 on ungreased baking sheets for 10-12 minutes.
Nutrition Facts : Calories 62.9, Fat 2, SaturatedFat 1.2, Cholesterol 7, Sodium 77, Carbohydrate 10.5, Fiber 0.2, Sugar 4, Protein 0.9
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