Mustard And Ginger Cookies Recipes

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BEST EVER GINGER MOLASSES COOKIES (BETTER THAN STARBUCKS!)



Best Ever Ginger Molasses Cookies (Better than Starbucks!) image

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

1 1/4 cup unsalted butter (at room temperature)
2 cups white sugar
2 eggs
1/2 cup molasses
4 cups all purpose flour
1/2 tsp salt
4 tsp baking soda
2 tsp ground cinnamon
1 tsp grated fresh ginger (or powdered ginger)
1/2 tsp ground cloves
1/3 cup white sugar for rolling

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

GINGER COOKIE



Ginger Cookie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 30 cookies

Number Of Ingredients 15

2 1/4 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/2 teaspoon fine salt
5 cracks freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar, plus more for rolling the cookies
1/4 cup dark brown sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup unsulphured molasses
2 tablespoons ginger preserves (see Cook's Note)

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.

MUSTARD AND GINGER COOKIES



Mustard and Ginger Cookies image

Make and share this Mustard and Ginger Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 1h10m

Yield 3 dozen

Number Of Ingredients 13

3/4 cup Crisco
1 large egg
1 cup light brown sugar, packed
1/4 cup molasses
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon ground cloves

Steps:

  • In bowl, cream Crisco and brown sugar. Beat in molasses and egg.
  • Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves.
  • Gradually add to creamed mixture.
  • Cover and refrigerate about 1 hour or until easy to handle.
  • Roll into 1-inch balls and then roll in additional sugar.
  • Bake at 375°F till surface cracks or about 10-12 minutes.
  • Cool on wire rack completely.

Nutrition Facts : Calories 1188.2, Fat 54.2, SaturatedFat 16.3, Cholesterol 70.5, Sodium 1098.2, Carbohydrate 166.3, Fiber 3.4, Sugar 86.6, Protein 12.2

SPICE ROLL-OUT COOKIES



Spice Roll-Out Cookies image

Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.

Provided by Dorie Greenspan

Categories     Cookies     Bake     Christmas     Kid-Friendly     Spice     Winter     Bon Appétit     Small Plates

Yield Makes about 60 small or 20 large cookies

Number Of Ingredients 16

3 1/2 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1/2 cup mild-flavored (light) molasses
1 large egg
1/2 teaspoon vanilla extract
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)

Steps:

  • Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies. Cool completely on rack. Line baking sheets with fresh parchment as needed. Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers at room temperature.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

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

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

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

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