Double Ginger Cookies Food

BIG SOFT GINGER COOKIES

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.

DOUBLE GINGER COOKIES

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.

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.

DOUBLE GINGER COOKIES

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-STUFFED GINGERBREAD COOKIES

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.

DOUBLE GINGER COOKIES

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.

DOUBLE GINGER CRACKLE COOKIES

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.

DOUBLE GINGER GINGERSNAPS

Steps:

• Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside
• Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed. Stir in crystallized ginger. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets
• Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container

DOUBLE GINGER COOKIES

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.