ginger cookie recipe, please
I have never made ginger cookies and am seeking an outstanding recipe to bake for a friend.
Can you help? If anyone also has other outstanding cookies for the holidays, please share!
These are incredible! Enjoy:-)
Ginger Molasses Cookies
1½ cups butter, softened
2 cups sugar
½ cup molasses
4 cups all-purpose flour
4 tsp. soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
1 tsp. salt
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Preheat oven to 375 degrees.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
With an electric mixer, beat together butter and sugar until combined. Add in the eggs and molasses, and beat until combined. Then slowly add in the dry ingredient mixture until combined.
Roll the dough into small balls (about 1” in diameter). Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet, and bake for about 8-10 minutes. Once they are done, remove from the oven and let cool for a minute or two. Then, transfer to wire racks to cool completely.
White Sugar Ginger Cookies
Makes 1 1/2 dozen
4 ounces AP flour (by weight)
1/2 tsp baking soda
1/2 tsp baking powder
1 cup butter; softened
3/4 cup white granulated sugar
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp ground clove
This recipe can be prepared on the counter top using only your hands or in a large mixing bowl using your hands or a hand mixer.
Preheat oven to 375 degrees
Combine dry ingredients
Using your hands or a mixer, combine egg and butter
Add the dry ingredients to the butter/egg mixture in four stages
If preparing by hand, squeeze and knead to ensure complete dough development. If preparing using a hand mixer, use low speed.
Knead the dough briefly on counter top, then wrap in plastic wrap and refrigerate for 30 minutes.
Remove from refrigerator, divide into 18 equal parts and roll each segment into a round ball.
Place each piece of rolled dough on parchment covered cookie sheet (or Silpat if you have it) about four inches apart and two inches from side of the sheet.
Bake 8 - 10 minutes or until bottoms are just lightly browned.
Cookies will be soft and very pliable when removed from the cookie sheet.
Remove from cookie sheet using spatula and place on cooling rack to cool.
These cookies can be glazed or frosted when cool enough to handle without breaking.
These ginger snaps are healthier than average, but they don't compromise on texture of flavor. They're soft, tender cookies with a double wallop of ginger, sure to please any cookie aficionado. Perfect with a big mug of tea or a tall glass of milk, you'll want to make batches of them all winter long.
Soft Whole Wheat Ginger Snaps
makes 24 cookies
1 1/2 C. (7.5 oz.) whole wheat pastry flour
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. cloves
3/4 tsp. baking soda
1/8 tsp. kosher salt
1 stick (4 oz.) unsalted butter, room temperature
1/2 C. organic cane sugar
1 egg white
1 Tbsp. finely microplaned fresh ginger
3 Tbsp. molasses
2 Tbsp. organic cane sugar
1. Combine the flour, ground ginger, cinnamon, cloves, baking soda and salt in a small mixing bowl. Stir until evenly mixed.
2. In a medium mixing bowl, use a whisk to cream the butter and sugar until light and fluffy. Stir in the egg white, fresh ginger, and molasses.
4. Add the flour mixture to the butter/sugar mixture, using a wooden spoon to stir just until all dry ingredients are absorbed into the dough. Chill dough for at least one hour (or up to overnight).
5. Preheat oven to 350F and line two baking sheets with parchment paper.
6. Put the remaining 2 Tbsp. of sugar into a small bowl. Scoop out walnut-sized pieces of dough, drop them into the sugar, then roll into balls and space evenly on the parchment-lined cookie sheets. Use the bottom of a drinking glass to press the dough balls down into 1/4" thick discs.
7. Bake cookies for 10 minutes. Allow to cool for a couple minutes on the baking sheet, then transfer to a wire cooling rack.