Sparkling Ginger Chip Cookies Food
CHEWY GINGERSNAPS SPARKLE COOKIES
These cookies are chewy, delicious and easy to make. They stay fresh for quite a long time and also aren't too sweet. This recipe does not double well.
Provided by trishypie
Categories Dessert
Time 20m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
- Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
- Shape dough into one inch balls and roll in white sugar.
- Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!
ESTHER'S GINGERY CHOCOLATE CHIP COOKIES
Provided by Esther Sung
Categories Cookies Chocolate Ginger Dessert Bake Christmas Vegetarian Kid-Friendly Shower Christmas Eve Party Butter Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 14
Steps:
- Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F. Line 2 large baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined, about 2 minutes. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the bittersweet and semisweet chocolate chips and the candied ginger and fold until just incorporated. Cover with plastic wrap, pressing the plastic directly on the dough's surface, and chill at least 2 hours and up to 2 days.
- Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden brown, 12 to 15 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.
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- Whisk together flour, baking soda, ginger, cinnamon, allspice, salt, cloves, nutmeg and cayenne pepper; set aside.
- Beat butter and brown sugar with electric beaters until light and fluffy, scraping down sides of bowl as needed. Beat in egg until combined. Stir in molasses and vanilla until blended. Stir in dry ingredients; beat just until blended. Cover and let stand in refrigerator for at least 1 hour and up to 2 days. (This will make them easy to roll and shape.)
- Preheat oven to 375 degrees F. Using a tablespoon to measure, roll dough into roughly 1-inch balls. Roll the balls in sugar to coat and place on parchment paper-lined baking sheets, spacing about 2-inches apart. Press dough with tines of fork in a crisscross pattern to flatten slightly. Top with a pinch more sugar. (If the dough is too soft to work with, pop in freezer for a few minutes to firm up.)
- Bake in middle of the oven, one tray at a time, until the cookies are set around the edges but still a little soft in the centre, about 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days, or freeze for up to 1 month.
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