ULTIMATE GINGERS RECIPES
THE BAREFOOT CONTESSA'S ULTIMATE GINGER COOKIES RECIPE ...
This cookie is delicious! Crisp on the outside and moist inside. It is filled with crystallized ginger.
Total Time 28 minutes
Prep Time 15 minutes
Cook Time 13 minutes
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Line 2 sheet pans with parchment paper.
- Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
- Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
- With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
- Add crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
- Press both sides of each cookie in granulated sugar and place on sheet pans.
- Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
- Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.
Nutrition Facts : Calories 173.7, FatContent 4, SaturatedFatContent 0.6, CholesterolContent 13, SodiumContent 118.2, CarbohydrateContent 32.6, FiberContent 0.7, SugarContent 17.3, ProteinContent 2.3
THE BAREFOOT CONTESSA'S ULTIMATE GINGER COOKIES RECIPE ...
This cookie is delicious! Crisp on the outside and moist inside. It is filled with crystallized ginger.
Total Time 28 minutes
Prep Time 15 minutes
Cook Time 13 minutes
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Line 2 sheet pans with parchment paper.
- Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
- Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
- With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
- Add crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
- Press both sides of each cookie in granulated sugar and place on sheet pans.
- Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
- Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.
Nutrition Facts : Calories 173.7, FatContent 4, SaturatedFatContent 0.6, CholesterolContent 13, SodiumContent 118.2, CarbohydrateContent 32.6, FiberContent 0.7, SugarContent 17.3, ProteinContent 2.3
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