CHEWY GINGER COOKIES RECIPE | ALLRECIPES
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.
Nutrition Facts : Calories 167.9 calories, CarbohydrateContent 24.4 g, CholesterolContent 27.6 mg, FatContent 7.3 g, FiberContent 0.6 g, ProteinContent 1.7 g, SaturatedFatContent 4.5 g, SodiumContent 239.4 mg, SugarContent 12.9 g
GIANT GINGER COOKIES RECIPE | MARTHA STEWART
To preserve the appearance of the sugary tops, layer cookies between parchment or wax paper when packing them for school lunches or as gifts. Freezing the dough for 20 minutes makes it easier to work with.
Provided by Martha Stewart
Categories Cookie Recipes
Total Time 50 minutes
Prep Time 30 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
- With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
- Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
- Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
1-BOWL GLUTEN-FREE GINGER COOKIES | MINIMALIST BAKER RECIPES
2016-12-14 · I made your ginger cookies last night as well as the peanut butter cup cookies for a party I’m hosting tonight. I didn’t modify the recipes much, so I don’t have anything to add there, but I wanted to say how excited that these made me. Since having allergies to eggs, gluten, and milk it has taken a lot of the fun out of baking, but last night felt so easy and pleasant. I can’t wait to ...
From minimalistbaker.com
From minimalistbaker.com
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From quakeroats.com
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From allrecipes.com
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From thespruceeats.com
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From yummly.com
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From realsimple.com
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