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.
CHEWY GINGER COOKIES
These moist, delicious ginger cookies have an old-fashioned appeal that'll take you back to Grandma's kitchen. I'm never surprised when these treats quickly disappear from my cookie jar.-Bernice Smith, Sturgeon Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 53mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY GINGER COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
- Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 24.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 239.4 mg, Sugar 12.9 g
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
CHEWY GINGERBREAD COOKIES
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they're perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp - like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners' sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
- Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
- Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
BIG SOFT GINGER COOKIES
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY
There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!
Provided by Alvin Zhou
Categories Desserts
Time 1h5m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
TASTY CHEWY GINGERBREAD BISCUITS
Simple recipe to make slightly chewy centred gingerbread biscuits.
Provided by dianasindy82
Time 20m
Yield Makes 15-20 (approx)
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 180°C (approx gas 5) and grease 2 large baking trays
- Mix together the flour, sugar, salt, bicarbonate of soda, ginger and cinnamon in a bowl
- add the golden syrup and the butter and mix together well until it forms a soft workable dough. (If it is too crumbly you can add a little more butter, or if it is too sticky add a little more flour)
- Roll out the dough on a lightly floured surface to about 1cm thick and use a cutter of your choice to cut them into shapes
- Lay out the shapes on the baking trays allowing a little room for them to expand
- Cook for around 10-15 minutes depending on how chewy you want them (the longer time the harder they will be)
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
CHEWY GINGER COOKIES
These chewy cookies pack a spicy punch of ginger and molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the light-brown and granulated sugars with the butter until light and fluffy, about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form into a ball; wrap in plastic. Chill dough at least 2 hours or overnight.
- Line a baking sheet with parchment paper. Pour the sanding sugar into a bowl. Form the dough into 1-inch balls; roll each ball in sugar. Place the coated balls on prepared baking sheet, spaced 2 inches apart. Using the palm of your hand, flatten each ball slightly into a disk.
- Bake the cookies until browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.
GINGERSNAP COOKIES (SOFT & CHEWY)
These are the ultimate soft and chewy Ginger Snap cookies! I constantly get requests and compliments on these cookies. I received this recipe from a friend and I have doubled and tripled this recipe for larger batches. These cookies freeze excellent. Enjoy!
Provided by Katherine in Alberta
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
- In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
- Add the dry ingredients and mix by hand.
- Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
- On a plate put at least a 1/4 cup of sugar.
- Then roll the balls into the sugar.
- Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.
CHEWY GINGER COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Mixer Ginger Dessert Bake Christmas Vegetarian Low Cal Low Sodium Spice Shower Edible Gift Christmas Eve Party Potluck Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 48 servings
Number Of Ingredients 16
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.
THE BEST EVER CHEWY GINGERSNAPS
These gingersnaps are super easy and super tasty. I brought these to work for a cookie exchange and everyone raved about how wonderful they were. I found the original recipe in my daughter's 'Taste of Home' cookbook and it is definitely a keeper! I have made a few changes and added a few tips to guaranteed success. Enjoy!
Provided by Gingersnapp
Categories Dessert
Time 10m
Yield 12 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine sugar and oil.
- Beat in eggs.
- Stir in molasses.
- In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
- Gradually add dry ingredients to wet ingredients mixing well.
- Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
- Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
- Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
BEST-EVER CHEWY GINGERBREAD COOKIES
Crisp gingerbread cookies have their place, of course, but sometimes, you want to soften them up a little bit, don't you? These tender cookies are the perfect fix for that craving, combining the classic spice flavors we all love and a chewy crumb that just about melts in your mouth. Making them from scratch allows for control in the texture, and these are calibrated to a just-right tenderness that we (and many others) find irresistible. And speaking of irresistible, we guarantee that the aroma coming from your kitchen as you bake these will make it the gathering place of the entire house. While that scent (and those flavors) are especially welcome when temperatures outside start to dip, these tender cookies are welcome at any time of year.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 90
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in remaining ingredients except granulated sugar. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat. In small bowl, place granulated sugar. Shape dough into 1-inch balls; roll in sugar. On cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or just until set and soft in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered up to 1 week.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g
More about "best chewy ginger cookies food"
BEST CHEWY GINGER COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.1/5 (70)Total Time 30 minsCategory Dessert,Party Favourites,Snack
CHEWY GINGER COOKIES RECIPE | MYRECIPES
From myrecipes.com
THE BEST GINGER COOKIE RECIPE - BAKED BREE
From bakedbree.com
BEST CHEWY DOUBLE GINGER SPICE COOKIES RECIPES | FOOD ...
From foodnetwork.ca
BEST GINGERBREAD COOKIES RECIPE | SOFT & CHEWY CHRISTMAS ...
From lifeloveandsugar.com
THE BEST CHEWY GINGER COOKIE RECIPE - A FEW SHORTCUTS
From afewshortcuts.com
TRIPLE-GINGER COOKIES RECIPE - EPICURIOUS
From epicurious.com
CHEWY GINGER COOKIES {SPICED - LIFE MADE SIMPLE
From lifemadesimplebakes.com
SOFT AND CHEWY GINGERBREAD COOKIES - TASTES BETTER FROM ...
From tastesbetterfromscratch.com
BEST CHEWY COOKIES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GINGER MOLASSES COOKIES (SOFT AND CHEWY)
From kathrynskitchenblog.com
CHEWY GINGER COOKIES - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
THE BEST SOFT AND CHEWY GINGER COOKIE RECIPE | THE HAPPY ...
From thehappyhousie.com
THE BEST CHEWY GINGER COOKIES! - SUGAR AND CHARM
From sugarandcharm.com
SLIGHTLY CHEWY GINGER COOKIES RECIPE - FOOD & WINE
From foodandwine.com
20 SOFT, CHEWY COOKIE RECIPES YOU'LL MELT FOR | MYRECIPES
From myrecipes.com
BEST GINGERBREAD COOKIES (THICK, SOFT AND CHEWY ...
From butternutbakeryblog.com
EASY CHEWY GINGER COOKIES RECIPE | THE FOOD CAFE | JUST ...
From thefoodcafe.com
CHEWY HEALTHY GINGER COOKIES RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
CHEWY GINGER COOKIES RECIPE | BON APPéTIT
From bonappetit.com
SOFT GINGER COOKIES (SO CHEWY AND SOFT!) - FIT FOODIE FINDS
From fitfoodiefinds.com
BEST CHEWY GINGER MOLASSES COOKIES - ALL INFORMATION ABOUT ...
From therecipes.info
SOFT AND CHEWY GINGER COOKIES RECIPE (BEST CHRISTMAS COOKIE)
From sixsistersstuff.com
CHEWY GINGER MOLASSES COOKIES - GIMME SOME OVEN
From gimmesomeoven.com
BETTY CROCKER'S GINGERBREAD COOKIES RECIPE - BEST-EVER ...
From parade.com
BEST CHEWY MOLASSES COOKIES - BACK FOR SECONDS
From backforseconds.com
BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS ...
From thebusybaker.ca
THE BEST CHEWY GINGER COOKIES - CINNAMON AND TOAST
From cinnamonandtoast.com
SOFT CHEWY OATMEAL COOKIES RECIPE - THERESCIPES.INFO
From therecipes.info
CHEWY GINGER MOLASSES COOKIES RECIPE BY MADELINE BUIANO
From thedailymeal.com
CUTOUT GINGERBREAD COOKIES | THICK AND CHEWY | MEL'S ...
From melskitchencafe.com
CHEWY CHOCOLATE CHIP COOKIES (THE BEST) - RICARDO
From ricardocuisine.com
CHEWY GINGER COOKIES RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
CHEWY GINGER COOKIES (GINGER BISCUITS) - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
ULTIMATE CHEWY GINGER SNAPS - US THE GINGER PEOPLE
From gingerpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love