ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
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
SPICY GINGER COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just-combined.
- Pour coarse sugar into a shallow bowl. Roll dough into 48 balls. Roll balls in sugar and place 2-inches apart on a baking sheet.
- Bake in the preheated oven until the tops of the cookies crack, about 9 minutes.
Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.8 g, Cholesterol 12.8 mg, Fat 6.7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.4 g, Sodium 129.2 mg, Sugar 12.9 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
CHEWY GINGER COOKIES
These chewy cookies pack a spicy punch of ginger and molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the light-brown and granulated sugars with the butter until light and fluffy, about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form into a ball; wrap in plastic. Chill dough at least 2 hours or overnight.
- Line a baking sheet with parchment paper. Pour the sanding sugar into a bowl. Form the dough into 1-inch balls; roll each ball in sugar. Place the coated balls on prepared baking sheet, spaced 2 inches apart. Using the palm of your hand, flatten each ball slightly into a disk.
- Bake the cookies until browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.
BIG SOFT GINGER COOKIES
These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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