ginger cookie recipe, please
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.
re: c oliver
Thank you ALL for sharing your ginger cookie recipes. I just made a batch of the epic. recipe.
There in the refrig. right now and I can't wait to bake some. I loved the other recipes also and will try making some other ones.
If anyone has a very lemony not too sweet cookie recipe, please share, my BH loves lemony sweets. Once again, thank you for share and have a wonderful holiday. Heylids
Hello, it's me again, I baked these ginger cookies....OMG....a keeper...the cookies are wonderfuly gingery and the crytalized ginger gives the cookies a nice spice heat to them. Not too much but you can taste the loveness of the ginger and the natural heat ginger has.
My friend, a picky cookie person, loves them and so did everyone else that tried then.
Thank you all for sharing and to.. Caitlin McGrath..your suggestion was a winner.
Happy Holidays to All Heylids
re: c oliver
re: c oliver
I'm down to only a bag of pre-sliced almonds, do you think the ginger cookie recipe would work with almonds or should I hold out for buying macs or pecans first? I love ginger cookies; especially the versions with ginger bits. And if I had a choice of chocolate or ginger, I'd go ginger every time.
Wait for the right nuts or go with almonds?
This unusual recipe is brilliant because it MAKES NO MESS and you can bake just a few cookies at a time, and also because the manner of cutting makes it possible to use cookie cutters with extreme detail (like reindeer antlers, angel wings, or curly piggy tails) and nothing breaks. In a saucepan put 1 cup sugar, 1/2 cup water, 1/2 cup dark Karo syrup, 1 tablespoon ginger, 2 tsp cinnamon, 2 tsp cloves, and 1/2 tsp salt. Bring to boil to melt all together. Remove from burner. Add 1 cup (2 sticks) real butter, stirring occasionally until the butter has melted. Add 4 cups flour and 1 1/2 tsps baking powder. Refrigerate (4 hours to 4 weeks). When you want to make a few cookies, dig some dough out and let it come a bit toward room temperature so you can handle it---work it in your hands like modeling clay. Then roll it out directly on an ungreased cookie sheet, cut out cookies, and remove the surplus dough to recycle and roll again, leaving the cut-out cookies on the pan. I like to roll this dough as thin as possible---you can get it so thin that the finished cookies are like potato chips. Bake the cookies about 7 minutes at 375*. Remove from immediately with a spatula---I spread out many thicknesses of newspaper and cover them with dishtowels for cookies to cool on. Yield of this recipe is huge but you don't have to do all at once and there will be no floury mess on counter and floor. They taste spicy and buttery.
Made these for Christmas along with a bunch of other types and these were my favorite.
One recipe tweak -- add more ground ginger than it calls for. The reviewers mention this and it makes a big difference. Also, don't skimp on the crystallized ginger. They add a chewiness that has such a great mouth feel.
Brown Sugar Ginger Crisps
I make these roll out gingersnaps every Christmas. The Chinese Five-Spice powder give them a fantastic and distinct flavor, also from epicurious. If you decide to make them, the dough feels like a batter, so you are not making a mistake.