Recipes for "ginger cookies"

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.

2. In a mixing bowl, beat together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg, mixing to combine. Next, add the pumpkin butter and molasses and mix to combine. Add the flour, baking soda, cinnamon, and salt, beating until combined.

3. Fold in the candied ginger pieces. Let the dough rest for 10 minutes at room temperature.

4. Roll the dough into tablespoon-size balls (if the dough is too sticky add 2-4 additional tablespoons flour). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 8-10 minutes or until the cookies are just starting to set around the edges, the centers should be doughy. Tap the pan 2-3 times on the counter to set the cookies. Let cool on the pan.

5. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. Whisk in the powdered sugar, 2 tablespoons milk, and a pinch of salt. Immediately spread the icing over the cookies, it will set quickly. Sprinkle with nutmeg or cinnamon, if desired. Store in an airtight container for up to 5 days.

Preheat the oven to 350 degrees F (175 degrees C).

Sift 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 dough comes together. Gently fold in crystallized ginger.

Roll rounded teaspoonfuls of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.

Bake in the 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.

1. Position an oven rack in the upper 1/3 of the oven. Preheat the oven to 375° F. Line 2 baking sheets with parchment paper.

2. In a mixing bowl, beat together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and molasses and mix until evenly combined. Add the flour, baking soda, ginger, cinnamon, and salt, beating until combined. Fold in the chocolate chips.

3. Rub your hands with butter and roll the dough into tablespoon-size balls (if the dough is too sticky, chill for 20 minutes). Place on the prepared baking sheet, spacing the cookies 2 inches apart. Bake for 9-12 minutes or until the cookies are just starting to set around the edges, the centers should be a little doughy. Let cool on the pan.

4. Meanwhile, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, vanilla. and a pinch of salt. Drizzle or dip the glaze over each cookie. Store in an airtight container for up to 5 days.

Preheat the oven to 375 degrees F (190 degrees C).

Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just combined.

Pour coarse sugar into a shallow bowl. Roll dough into 48 balls; roll balls in coarse sugar and place 2 inches apart on a baking sheet.

Bake in the preheated oven until cookie tops crack, about 9 minutes.

Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.

Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.

Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.

Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Whisk flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg together in a bowl until well combined.

Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract, until thoroughly combined. Beat in flour mixture in two additions until just combined; fold in rhubarb.

Drop dough by 1 ½ tablespoonfuls spaced 1 ½ inches apart onto the prepared baking sheets.

Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, before transferring cookies to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.

Beat 1 cup sugar, butter, molasses, and egg together in a mixing bowl using an electric mixer.

Sift flour, baking soda, ginger, 1 teaspoon cinnamon, cloves, salt, and nutmeg together in a bowl. Beat into butter mixture until combined.

Combine 1/8 cup sugar and 1/2 teaspoon cinnamon in a shallow bowl. Roll cookie dough into 1-inch balls. Roll cookies in the sugar-cinnamon mixture to coat. Place on the prepared cookie sheet.

Bake in the preheated oven until golden and edges are set, about 11 minutes. Remove from the oven and let cool at least 5 minutes before serving or storing.

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 3 cookie sheets with cooking spray. Place white sugar in a small, shallow bowl.

Combine brown sugar, canola oil, molasses, and egg in a large bowl; beat with an electric mixer until blended.

Stir together flour, baking soda, ground ginger, grated ginger, cloves, salt, and cayenne pepper in a second bowl. Add flour mixture to the molasses-egg mixture. Blend well; dough will be quite thick. Dough may be refrigerated or shaped at this time.

Roll dough into 1-inch balls and roll lightly in white sugar. Place 2 inches apart onto prepared cookie sheets.

Bake in the preheated oven, 1 sheet at a time, for exactly 9 minutes. Cookies will still be soft, but will become crispy on the outside and chewy on the inside as they cool.

Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.

Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.

Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.

Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.

Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Preheat oven to 375 degrees F (190 degrees C).

Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.

Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.

Roll dough into 1-inch balls and arrange on ungreased baking sheets.

Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.

Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.

Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.

Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.

Bring water and amaranth to a boil in a small saucepan. Reduce heat to low, cover, and simmer until amaranth is tender and water has been absorbed, about 10 minutes. Remove saucepan from heat and cool amaranth to room temperature.

Whisk flour, baking powder, baking soda, and salt together in a bowl.

Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat 1 egg into creamed butter mixture until smoothly incorporated; repeat with second egg. Add amaranth, oats, ginger, and walnuts to creamed butter mixture and beat until mixed.

Stir flour mixture into creamed butter mixture until dough is just combined. Drop dough by the teaspoonful onto the prepared baking sheet.

Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C).

Beat 1 cup white sugar and shortening together in a large bowl until light and creamy. Add molasses and egg; beat until smooth.

Whisk flour, baking soda, ginger, cinnamon, and salt together in a bowl. Gradually stir flour mixture into shortening mixture until dough is just-combined.

Pour 1/2 cup white sugar into a shallow bowl. Roll dough into 1-inch balls and roll each ball in sugar to coat; place 2-inches apart on a baking sheet.

Bake in the preheated oven until set and lightly golden, 10 to 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine sugar and canola oil in a large bowl; beat with an electric mixer until smooth and creamy. Add molasses and egg and beat until fluffy. Stir in flour, ginger, baking powder, baking soda, and 1 teaspoon lemon zest; mix until well combined. Use a small cookie scoop to measure out teaspoonfuls of dough; place 2 inches apart on an insulated baking sheet and flatten slightly with a spatula.

Bake in the preheated oven until edges just start to brown, 12 to 15 minutes; do not overbake.

Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.

Meanwhile, mix together icing sugar, margarine, lemon juice, 1/2 tablespoon lemon zest, and 2 tablespoons milk for the glaze. Mix thoroughly until desired consistency, adding more milk if needed. Drizzle glaze onto cooled cookies.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.

Combine sugar, ginger, cinnamon, baking soda, nutmeg, and salt in a bowl and mix well. Add molasses, melted butter, evaporated milk, and vanilla extract and mix well. Add flour, stirring constantly, 1 cup at a time until just combined. Add up to 1/4 cup of additional flour if dough is too sticky.

Place spoonfuls of dough 2 inches apart on the prepared baking sheet. Flatten the dough with floured fingertips to about 1/4-inch thickness.

Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer to a rack and cool completely before frosting, at least 30 minutes.

Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer until well blended. Add confectioners' sugar and vanilla extract. Beat frosting until creamy.

Combine caramels and half-and-half in a small saucepan over low heat. Cook, stirring constantly, until caramels are completely melted and the sauce is blended, about 10 minutes.

Frost cooled cookies with the frosting, drizzle with the caramel sauce, and sprinkle with sea salt.

In a bowl, whisk the flour, ginger, cloves, baking soda, and salt together.

In a stand mixer with the paddle attachment on medium-low speed, beat the butter and brown sugar together for 3 minutes or until smooth. Scrape down the sides of the bowl with a spatula as needed.

With the mixer still on medium to low speed, add the molasses, egg, vanilla, lemon zest, and candied ginger, beating until well combined, about 1 to 2 minutes. Gradually add the dry ingredients, mixing on low speed until the dough comes together and is well combined. Scrape down the bowl as necessary.

Spread a 14- to 16-inch piece of plastic wrap on a work surface. Spoon about one-third of the dough in a 12-inch long line on top that is roughly 1 1/4 inch thick, leaving space at each end to wrap the plastic.

Encase the dough in the plastic wrap and roll it back and forth to form it into a roll. Repeat with the remaining dough.

Place the logs on a baking sheet or tray that will fit in your freezer, and chill for 1 to 2 hours, or overnight. The dough will keep in the freezer for 3 months or longer.

Once the dough has chilled preheat the oven 350°F. Line several baking sheets with parchment paper.

Pour the sugar into a shallow bowl. Slice the rolls into 1/4-inch-thick cookies and press one or both sides of each cookie into the sugar. Place them on the baking sheets with the sugared side up.

Bake the cookies for 10 to 12 minutes, or until the bottoms of the cookie are lightly browned. Cool on the baking sheet. They will keep for at least two weeks in a tightly closed cookie tin.

Cream the shortening, sugar, egg, molasses and water. Mix in the flour, salt, ginger, nutmeg, cloves and cinnamon. Cover and chill for 1 hour.

Preheat oven to 400 degrees F (205 degrees C).

Drop teaspoonfuls of dough onto ungreased cookie sheets about 2 inches apart. Bake for about 8 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.

Sift flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture until blended, then sift a second time into another bowl.

Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in white sugar. Add egg and molasses and beat until light and fluffy.

Sift 1/3 of the flour mixture into the butter mixture; stir to thoroughly blend. Sift in the remaining flour mixture and mix together until a soft dough forms.

Pinch off small amounts of dough and roll them with your hands into 1-inch-diameter balls.

Place balls in cinnamon sugar and roll to coat, then place 2-inches apart on ungreased baking sheets.

Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool cookies on a wire rack.

Enjoy!