TRIPLE-GINGER COOKIES RECIPE | EPICURIOUS
A combination of ground, crystallized, and fresh ginger gives these soft, chewy cookies their intense flavor.
Provided by Dede Wilson
Yield Makes about 40
Number Of Ingredients 14
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
- Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
- Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.
GINGER SPICE COOKIES WITH ROYAL ICING RECIPE | LAND O’LAKES
This holiday ginger spice cookie is easily decorated by dipping it in royal icing that has been swirled with food color for a marbleized effect.
Provided by Land O'Lakes
Categories Shaped Ginger Cookie Dessert Cookie Dessert
Total Time 0 minutes
Prep Time 40 minutes
Yield 36 cookies
Number Of Ingredients 21
Steps:
- Combine flour, baking soda, ground ginger, cinnamon, baking powder, salt and allspice in bowl; mix well. Set aside.
- Place butter, brown sugar and sugar in bowl; beat at medium speed until creamy. Add molasses, egg and ginger root; beat until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in crystallized ginger. Cover; refrigerate at least 1 hour or until firm.
- Heat oven to 350ºF.
- Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets; flatten slightly with bottom of greased glass.
- Bake 9-11 minutes or until puffed and centers just begin to set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
- Combine all royal icing ingredients except food color in bowl. Beat at low speed until moistened. Beat at medium speed 1-3 minutes or until slightly thickened and glossy. (If too thick, add additional tablespoon water).
- Spoon 1/2 cup icing into shallow bowl. (Keep remaining icing covered with damp paper towel.) Place 2 to 3 drops food color in random pattern on icing. Swirl gently with knife to create marbled effect.
- Place waxed paper onto flat surface.
- Gently dip top of cookie into royal icing, letting excess drip onto prepared waxed paper. Quickly turn cookie upright; place onto cooling rack. Let stand until icing is set. Repeat marbleizing and dipping process with 1/2 cup white icing and 2 to 3 drops food color, as necessary.
Nutrition Facts : Calories 80 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 75 milligrams, CarbohydrateContent 16 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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