Ginger Cookies Recipe Jamie Oliver Recipes

GINGER COOKIE

Steps:

• Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.
• Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.
• Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
• Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)
• Preheat oven to 375 degrees F.
• Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
• Serve or store in a tightly sealed container for up to 3 weeks.

ULTIMATE GINGER COOKIE

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.

EASY CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
• Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
• Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
• Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

BIG SOFT GINGER COOKIES

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.

GINGERBREAD COOKIES

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.

FRESH GINGER COOKIES

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.

CHEWY GINGER COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

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.