Double Ginger Cookies Food

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DOUBLE GINGER COOKIES



Double ginger cookies image

If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 32m

Yield Makes 24

Number Of Ingredients 9

350g plain flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
175g light muscovado sugar
100g butter , chopped
8 pieces of stem ginger , chopped (not too finely), plus thin slices, to decorate (optional)
1 large egg
4 tbsp golden syrup
200g bar dark chocolate , chopped

Steps:

  • Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
  • Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
  • Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn't touching the bottom of the bowl. Dip half of each cookie into the chocolate - you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.

Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

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

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

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

PEANUT-GINGER DOUBLE-DECKERS



Peanut-Ginger Double-Deckers image

Stacking two cookie doughs makes for an impressive-looking cookie. It also means you don't have to pick between your two faves! You just need two cookies that bake in about the same time. I used a half batch of two Allrecipes recipes-Big Soft Ginger Cookies and Chef John's Peanut Butter Cookies--with minor changes (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them.

Provided by eatthelove

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 45m

Yield 12

Number Of Ingredients 22

¼ cup unsalted butter, room temperature
¼ cup white sugar
¼ cup packed dark brown sugar
¼ cup creamy peanut butter
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 egg yolk
½ cup all-purpose flour
2 tablespoons all-purpose flour
1 cup white sugar
¾ cup unsalted butter, at room temperature
1 tablespoon ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
1 egg
¼ cup blackstrap molasses
2 ½ cups flour
2 tablespoons chopped crystallized ginger
¼ cup turbinado sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  • Peanut Butter Dough: Put butter, white sugar, and brown sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, about 3 minutes. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap.
  • Ginger-Molasses Dough: Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses until incorporated; mix in flour until incorporated. Mix in crystallized ginger until incorporated. Scraping bowl between additions.
  • Roll a walnut-size ball (1 1/2 tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 61.7 g, Cholesterol 73.2 mg, Fat 19.2 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 10.6 g, Sodium 261.5 mg, Sugar 33.9 g

DOUBLE GINGER COOKIES



Double Ginger Cookies image

Provided by Sarah Magid

Categories     Cookies     Ginger     Dessert     Bake     Vegetarian     Kid-Friendly     Back to School     Lemon     Vanilla     Shower     Organic     Healthy     Vegan     Party     Potluck     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 dozen cookies

Number Of Ingredients 15

1 1/2 cups organic all-purpose flour
1 1/2 cups organic whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon organic ground ginger
3/4 cup minced organic crystallized ginger
1 1/4 cups organic cane sugar
2 tablespoons organic ground flaxseed
1/2 cup organic unsweetened applesauce*
1/4 cup organic canola oil
1 teaspoon grated organic lemon zest
1 tablespoon fresh organic lemon juice
1/2 teaspoon organic vanilla extract
*Note: Tip for parents: Snack packs of applesauce come in 1/2-cup servings.

Steps:

  • In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger.
  • In a separate bowl, combine 1 cup of the sugar and all the remaining ingredients.
  • Stir the two mixtures together until moist and incorporated, shape into a disk, and cover with plastic wrap. Cover and refrigerate for 1 hour, or up to 1 day.
  • Preheat the oven to 350°F. Place the remaining 1/4 cup sugar in a shallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
  • Flour your hands and form the dough into 1-inch balls. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup. Place the cookies 2 inches apart on the prepared baking sheets.
  • Bake the cookies for 18 minutes, or until slightly browned (they won't get very dark, so be careful not to keep them in too long).
  • Let the cookies cool on the baking sheets for a minute. Then transfer them to wire racks to cool completely.

DOUBLE GINGER CRACKLE COOKIES



Double Ginger Crackle Cookies image

Make and share this Double Ginger Crackle Cookies recipe from Food.com.

Provided by pansies

Categories     Dessert

Time 10m

Yield 40 serving(s)

Number Of Ingredients 12

3/4 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup finely chopped candied ginger
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon clove
granulated sugar, to roll dough balls in

Steps:

  • Cream together shortening and sugar; add egg and molasses and mix well.
  • Stir together the flour, soda, salt, spices and candied ginger. Blend into the creamed mixture.
  • Shape into balls about 1-inch in diameter. Roll balls in granulated sugar. Place about 2-inches apart on greased cookie sheets.
  • Bake at 350°F for 8-10 minutes or until golden. Careful not to overbake. Cookies should be slightly soft when removed from the oven.
  • Allow to cool on cookie sheet for a few minutes before removing to racks to complete cooling.

Nutrition Facts : Calories 84.8, Fat 4, SaturatedFat 1, Cholesterol 4.7, Sodium 80.4, Carbohydrate 11.5, Fiber 0.2, Sugar 6.2, Protein 0.8

DOUBLE-STUFFED GINGERBREAD COOKIES



Double-Stuffed Gingerbread Cookies image

These cookie sandwiches are packed with holiday cheer, thanks to a hint of molasses and gingerbread spice in the soft, chewy cookies, as well as a generous dose of spiced cookie butter spread in the filling. Plus, there's an extra dusting of sanding sugar to add the perfect sweetness and festive sheen.

Provided by Eddie Jackson

Categories     dessert

Time 2h30m

Yield 15 sandwich cookies

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup unsulfured molasses
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
1 tablespoon gingerbread spice
2 teaspoons baking soda
1/4 teaspoon baking powder
Pinch kosher salt
Clear or white sanding sugar, for decorating
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup spiced shortbread cookie butter spread, such as Lotus Biscoff Smooth Cookie Butter Spread
Pinch kosher salt
1 1/2 cups confectioners' sugar

Steps:

  • For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
  • Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
  • Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
  • Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
  • Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.

CHEWY GINGER COOKIES



Chewy Ginger Cookies image

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

2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup (packed) dark brown sugar
1/2 cup vegetable shortening (preferably trans-fat free)
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1/2 cup blackstrap (robust) molasses
2 teaspoons finely grated peeled ginger
1 teaspoon vanilla extract
1/2 cup finely chopped crystallized ginger
1 cup raw or sanding sugar

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.

DOUBLE GINGER COOKIES



Double Ginger Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 40 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 packed cup dark brown sugar
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon fine salt
1/2 cup coarsely chopped candied ginger (about 2 1/2 ounces)
1/4 cup raisins
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/3 cup molasses
1 egg, at room temperature

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
  • In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
  • In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
  • Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
  • Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.

Nutrition Facts : Calories 96 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 14 milligrams, Sodium 95 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 8 grams

DOUBLE GINGER COOKIES



Double Ginger Cookies image

These are intensely flavored, you have been warned! You get little bursts of ginger depending on how finely you chop the crystallized ginger. These cookies freeze well.

Provided by Mirj2338

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated fresh lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
cooking spray

Steps:

  • Lightly spoon flours into dry measuring cups, and level with a knife.
  • Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
  • Make a well in center of mixture.
  • Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
  • Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
  • Preheat oven to 350 degrees.
  • Lightly coat hands with flour.
  • Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
  • Roll balls in 1/4 cup sugar.
  • Place balls 2 inches apart on baking sheets coated with cooking spray.
  • Bake at 350 degrees for 15 minutes or until lightly browned.
  • Cool 1 minute on pan.
  • Remove from pan; cool completely on wire racks.

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From pinterest.com


DOUBLE GINGER COOKIES RECIPE - FOOD NEWS
Recipe: Double Ginger Cookies Yield: Makes about 4 dozen cookies. Ingredients: 2 ¼ c. all-purpose flour 2 ½ tsp. ground ginger 1 tsp. baking soda ¼ tsp. salt 6 oz. unsalted butter, at room temperature 1 c. sugar 1 large egg 1 ¼ c. molasses 3 tbsp. finely chopped crystallized ginger Granulated sugar for crunchy coating.
From foodnewsnews.com


DOUBLE GINGER COOKIES RECIPE BY COOKIES.RECIPES | IFOOD.TV
Ginger Snap Cookies - Crispy Ginger Snaps. By: HilahCooking Signal Hill Gingerbread
From ifood.tv


DOUBLE GINGER COOKIES - RECIPES - COOKS.COM
Home > Recipes > double ginger cookies. Don't miss our very special Holiday Cookie Recipe Collection with all your holiday favorites! Tip: Try ginger cookies for more results. Results 1 - 10 of 15 for double ginger cookies. 1 2 Next. 1. DELUXE MASTER MIX. This quantity will yield 29 cups of mix. Exact amount may be stored in Tupperware or ...
From cooks.com


DOUBLE GINGER COOKIES — NOURISH BY REBECCA
Gluten free and dairy free cookies that are easy to make. These gluten free cookies have a lovely warmth from the ginger in them. If you're looking for a healthier gluten free cookie recipe that is simple these cookies fit the bill!
From nourishbyrebecca.com


DOUBLE CHOCOLATE CHIP COOKIE RECIPE MILLIES - SIMPLE CHEF ...
Double chocolate chip cookie recipe millies. Pre heat the oven to 180c. Preheat oven to 180 c / gas 4. In a smaller bowl, melt the butter in the microwave until completely liquid, and then remove and stir in. The best advice to make millie’s cookies: Weigh out your flour, and whisk together in a large bowl with the salt and bicarbonate of soda.
From simplechefrecipe.com


DOUBLE-GINGER COOKIES RECIPE
Double-ginger cookies recipe. Learn how to cook great Double-ginger cookies . Crecipe.com deliver fine selection of quality Double-ginger cookies recipes equipped with ratings, reviews and mixing tips. Get one of our Double-ginger cookies recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


DOUBLE GINGER MOLASSES COOKIES - FOX AND FEAST
Double Ginger Blackstrap Molasses cookies are probably my favorite cookies. The sweet and viscous molasses brings forward a wonderful flavor. The double ginger from the ground powder ginger and candied ginger add a sweet and spiciness to each bite making this a …
From foxandfeast.com


DOUBLE GINGER COOKIES | RECIPE | GINGER COOKIE RECIPES ...
May 24, 2016 - If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures ...
From pinterest.ca


CHOCOLATE DOUBLE GINGER COOKIES | CANADIAN LIVING
In heatproof bowl set over saucepan of gently simmering water, melt chocolate, stirring often; transfer to small bowl. Line 2 baking sheets with parchment paper. Dip 1 cookie halfway into melted chocolate; gently shake off excess. Place cookie on prepared baking sheet and sprinkle with Candied Ginger.
From canadianliving.com


DOUBLE CHOCOLATE BROWNIE COOKIES RECIPE - ALL INFORMATION ...
Grandma's Double Chocolate Brownie Cookies Recipe - Food.com tip www.food.com. cup chocolate chips DIRECTIONS Cream butter & sugars. Add eggs, vanilla & milk, mix well. Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter). Mix in flour, cocoa, baking soda & salt till well …
From therecipes.info


DOUBLE GINGER COOKIES RECIPE - ALL THE BEST RECIPES AT ...
Recent recipes double ginger cookies asparagus beef roll-ups mango-jicama guacamole chicken scallopine with sage and fontina cheese | giada ... grilled pizza with prosciutto, arugula, and lemon .. lemon brown sugar bread pudding | food network squash-rice casserole mussels in white wine, garlic & tomato sauce mussels with white wine and parsley cranberry-almond …
From crecipe.com


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