DOUBLE GINGER COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 35m
Yield 40 cookies
Number Of Ingredients 12
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
CHOCOLATE-STUFFED GINGERBREAD COOKIES
Shortcut gingerbread cookies stuffed with melty Hershey's™ chocolate make for an impressive cookie tray addition that's so easy to pull off!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 20
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Make cookie dough as directed on pouch.
- Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Reserve remaining rectangles for another use. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 17 g, TransFat 0 g
THE SPICIEST GINGERBREAD COOKIES EVER
This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield Eighteen 4-inch gingerbread people
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
- Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
- Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
- Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
- Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
- Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
GINGERBREAD COOKIES
Put your feet up and enjoy these moreish gingerbread cookies with a cuppa, made with aromatic cloves, ginger, cinnamon and rich black treacle
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 32m
Yield Makes 20 cookies
Number Of Ingredients 11
Steps:
- Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.
- Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.
Nutrition Facts : Calories 135 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
DOUBLE GINGER COOKIES
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
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
GINGERBREAD COOKIES
These traditional spice cookies are just right for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h30m
Yield Makes 36
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out 1/8 inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
- Loosen dough from paper. Cut out shapes, and transfer to baking sheets. Decorate with sugar or sprinkles, as desired.
- Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.
FLUFF-STUFFED GINGERBREAD CHRISTMAS COOKIES RECIPE BY TASTY
Here's what you need: butter, brown sugar, egg, molasses, all purpose flour, cinnamon, ginger, baking powder, salt, nutmeg, allspice, Fluff marshmallow spread, green sugar, red sugar
Provided by SpongeTowels
Categories Bakery Goods
Yield 7 cookies
Number Of Ingredients 14
Steps:
- Preheat your oven to 350ᐤ. In a mixing bowl, cream the butter and sugar together for 3-4 minutes until the mixture becomes lighter and fluffier. Add the egg and whisk to incorporate, then add the molasses to incorporate further. Set aside and begin work on the dry ingredients.
- In a separate mixing bowl, combine the flour, cinnamon, ginger, baking powder, salt, nutmeg, and allspice. Then add the dry ingredients to the bowl of the wet ingredients and stir just to combine.
- Take about 3 tablespoons of the mixture and flatten between your hands (or on your lightly floured work surface), then spoon 2 teaspoons of the Fluff on top. Cover with another 3 tablespoons of the gingerbread mixture then enclose and shape into a loose ball. Add the stuffed ball to a parchment lined baking sheet and gently pat down to shape into a large cookie. Top with a sprinkling of red and green sugar, then repeat until all of the cookies have been stuffed and formed. Bake for 11- 12 minutes, then remove.
- Enjoy!
Nutrition Facts : Calories 411 calories, Carbohydrate 65 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, Sugar 32 grams
More about "double stuffed gingerbread cookies food"
THE BEST NEW CHRISTMAS COOKIES TO BAKE IN …
From foodnetwork.com
Author Lauren PiroEstimated Reading Time 2 mins
EASY STUFFED GINGERBREAD COOKIES - KITCHEN …
From kitchendivas.com
Estimated Reading Time 5 mins
MY FAVORITE GINGERBREAD COOKIES - SALLY'S …
From sallysbakingaddiction.com
SOFT GINGERBREAD COOKIES RECIPE - TASTES …
From tastesbetterfromscratch.com
EGGNOG STUFFED GINGERBREAD COOKIES - A …
From cookienameddesire.com
40 GINGERBREAD COOKIE RECIPES - BEST …
From countryliving.com
SPARKLING DOUBLE GINGER COOKIES | CANADIAN …
From canadianliving.com
CARAMEL STUFFED GINGER COOKIES - SPEND WITH PENNIES
From spendwithpennies.com
NUTELLA STUFFED DEEP DISH GINGERBREAD COOKIE - CAFE DELITES
From cafedelites.com
28 BEST GINGERBREAD COOKIE RECIPES OF ALL TIME - GOOD …
From goodhousekeeping.com
45 GINGERBREAD RECIPES FOR THE HOLIDAYS - PUREWOW
From purewow.com
GINGERBREAD COOKIES RECIPE | EPICURIOUS
From epicurious.com
HEALTHY GINGERBREAD COOKIES RECIPE - COOKIE AND KATE
From cookieandkate.com
BEST DOUBLE STUFFED GINGERBREAD COOKIES RECIPES
From alicerecipes.com
GINGERBREAD COOKIE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.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