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
CRISPY GINGER COOKIES
These ginger cookies have just the right blend of spices and a wonderful buttery texture.
Provided by Jennifer Segal, adapted from
Categories Desserts
Time 30m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
- Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
- Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
- Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the remaining ½ cupgranulated sugar in a shallow bowl. Form the dough into 1-inch balls and roll in the sugar to coat. Place the balls on the prepared baking sheet about 2 inches apart (they will spread), then flatten slightly with your fingers. Bake for 10-14 minutes, until set and golden on the outside and slightly soft on the inside. (As they bake, they will puff up and then flatten. Do not remove them from the oven until they are flat.) Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Refrigerate the dough between batches. The cookies will keep for several days in an airtight container.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 119, Fat 5 g, Carbohydrate 17 g, Protein 1 g, SaturatedFat 3 g, Sugar 11 g, Fiber 0 g, Sodium 75 mg, Cholesterol 19 mg
BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)
These Best Ever Ginger Molasses Cookies are crispy on the outside, chewy on the inside and perfectly flavoured with ginger!
Provided by Chrissie Baker (thebusybaker.ca)
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Cream the butter on medium high speed until it is soft and creamy and the colour begins to turn pale (use a hand mixer if you wish).
- Add the sugar and beat on medium high speed for 2 minutes, scraping down the sides of the bowl a few times.
- Beat in the eggs on medium high speed one at a time, scraping down the bowl after each addition.
- Beat in the molasses and scrape down the bowl to ensure everything is evenly combined.
- In a separate bowl, combine the flour, baking soda, grated ginger, cinnamon, cloves and salt. Whisk these ingredients together to they're combined and dump the mixture into the bowl of the stand mixer with the butter mixture.
- Combine the butter mixture and the dry ingredients on low speed just until no streaks of flour remain. You'll have to scrape down the sides of the bowl a few times to make sure everything is incorporated.
- Cover the dough with plastic wrap and chill in the fridge for one hour.
- After one hour has passed, preheat your oven to 350 degrees Fahrenheit.
- Remove the dough from the fridge and shape it into about 36 balls with your hands, rolling each ball of dough in the white sugar and placing it on a baking sheet prepared with some parchment paper. Remember to space the cookies out appropriately...this recipe makes about 3 dozen cookies so you'll likely need to bake 3 or more sheets of cookies.
- Bake each sheet of cookies for 10-11 minutes at 350 degrees Fahrenheit.
- When you remove the baking sheet from the oven, let the cookies cool on the baking sheet until they've cooled almost completely. This will help them achieve that soft and chewy texture as they continue to bake on the inside even after they've been removed from the oven.
Nutrition Facts : ServingSize 1 serving, Calories 175 kcal, Carbohydrate 27 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 160 mg, Fiber 1 g, Sugar 16 g
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
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
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
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5/5 (24)Category Dessert, Nut FreeCuisine AmericanTotal Time 55 mins
- Whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl and set aside.
- Make your brown butter: add butter to a saucepan and place over medium high heat. The butter will begin to crackle and then after a couple minutes, foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 10 minutes or until cool enough to touch.
- With an electric mixer, beat the cooled brown butter and brown sugar until thoroughly blended. Beat in the egg, vanilla, and molasses until smooth and creamy. NOTE: Make sure your egg is at room temp before using! Just place in a bowl of warm water for 2 minutes.
- Add the dry ingredients slowly and beat on medium low-speed just until combined. Chill dough in the fridge for about 20-30 minutes.
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