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
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
GINGERBREAD COOKIES
Steps:
- For the cookies: In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.
- In a big bowl, beat the butter and brown sugar together with a wooden spoon or a hand mixer. Mix in the molasses and egg until smooth, then add the flour mixture and mix until well combined. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours.
- On a floured surface, roll out the dough to about 1/8-inch thickness. Freeze it flat on a baking sheet for 20 to 30 minutes.
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Lightly spray the paper with cooking spray.
- Use your preferred cookie cutters to stamp out shapes (or use a paring knife and architect the gingerbread home of your dreams), then transfer the shapes to the prepared baking sheets. Bake until the dough no longer looks shiny, 18 to 20 minutes. Let cool on the sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.
- For the royal icing: Using a stand mixer and the whisk attachment, whip most of the powdered sugar with the egg whites and most of the lemon juice. Whip until the icing holds its shape and is bright white (not translucent), 5 to 8 minutes. If it is too soft, add more powdered sugar. If it is too stiff, add a bit more lemon juice, drop by drop. If you are using color, add a few drops of it at this point and keep whipping until you have a shade you want. Pipe the royal icing onto the cooled cookies to decorate.
- To store royal icing: The ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing and don't overfill the bag--you want enough room to tie the back of the bag off to keep the icing airtight. If any air comes into contact with the icing, it gets hard and that part of the icing is useless. Never attempt to mix hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing the icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a small one and extract exactly how much you need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you keep using spoons and wasting royal icing.
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
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.
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.
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
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
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