Double Ginger Cookies Recipes

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DOUBLE GINGER COOKIES



Double ginger cookies image

If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 32m

Yield Makes 24

Number Of Ingredients 9

350g plain flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
175g light muscovado sugar
100g butter , chopped
8 pieces of stem ginger , chopped (not too finely), plus thin slices, to decorate (optional)
1 large egg
4 tbsp golden syrup
200g bar dark chocolate , chopped

Steps:

  • Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
  • Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
  • Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn't touching the bottom of the bowl. Dip half of each cookie into the chocolate - you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.

Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

DOUBLE GINGER COOKIES



Double Ginger Cookies image

Provided by Sarah Magid

Categories     Cookies     Ginger     Dessert     Bake     Vegetarian     Kid-Friendly     Back to School     Lemon     Vanilla     Shower     Organic     Healthy     Vegan     Party     Potluck     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 2 dozen cookies

Number Of Ingredients 15

1 1/2 cups organic all-purpose flour
1 1/2 cups organic whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon organic ground ginger
3/4 cup minced organic crystallized ginger
1 1/4 cups organic cane sugar
2 tablespoons organic ground flaxseed
1/2 cup organic unsweetened applesauce*
1/4 cup organic canola oil
1 teaspoon grated organic lemon zest
1 tablespoon fresh organic lemon juice
1/2 teaspoon organic vanilla extract
*Note: Tip for parents: Snack packs of applesauce come in 1/2-cup servings.

Steps:

  • In a large bowl, whisk together the flours, baking powder, baking soda, salt, ground ginger, and crystallized ginger.
  • In a separate bowl, combine 1 cup of the sugar and all the remaining ingredients.
  • Stir the two mixtures together until moist and incorporated, shape into a disk, and cover with plastic wrap. Cover and refrigerate for 1 hour, or up to 1 day.
  • Preheat the oven to 350°F. Place the remaining 1/4 cup sugar in a shallow bowl. Use 2 Silpats or lightly grease 2 cookie sheets.
  • Flour your hands and form the dough into 1-inch balls. Roll the dough balls through the sugar, and then flatten them with the greased bottom of a drinking glass or cup. Place the cookies 2 inches apart on the prepared baking sheets.
  • Bake the cookies for 18 minutes, or until slightly browned (they won't get very dark, so be careful not to keep them in too long).
  • Let the cookies cool on the baking sheets for a minute. Then transfer them to wire racks to cool completely.

DOUBLE-GINGER COOKIES



Double-Ginger Cookies image

Delicious baked cookies made using Gold Medal® all-purpose flour sprinkled with crystallized ginger - perfect dessert for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 60

Number Of Ingredients 13

3/4 cup sugar
1/4 cup butter or margarine, softened
1 egg or 1/4 cup fat-free cholesterol-free egg product
1/4 cup molasses
1 3/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup sugar
1/4 cup orange marmalade
2 tablespoons finely chopped crystallized ginger

Steps:

  • Beat 3/4 cup sugar, the butter, egg and molasses in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ground ginger, cloves and salt. Cover and refrigerate at least 2 hours until firm.
  • Heat oven to 350°. Lightly spray cookie sheet with cooking spray. Shape dough into 3/4-inch balls; roll in 1/4 cup sugar. Place about 2 inches apart on cookie sheet. Make indentation in center of each ball, using finger. Fill each indentation with slightly less than 1/4 teaspoon of the marmalade. Sprinkle with crystallized ginger.
  • Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 45, Carbohydrate 8 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg

DOUBLE GINGER COOKIES



Double Ginger Cookies image

These are intensely flavored, you have been warned! You get little bursts of ginger depending on how finely you chop the crystallized ginger. These cookies freeze well.

Provided by Mirj2338

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup chopped crystallized ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 1/4 cups sugar, divided
1/2 cup applesauce
1/4 cup vegetable oil
1 teaspoon grated fresh lemon rind
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
cooking spray

Steps:

  • Lightly spoon flours into dry measuring cups, and level with a knife.
  • Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
  • Make a well in center of mixture.
  • Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
  • Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
  • Preheat oven to 350 degrees.
  • Lightly coat hands with flour.
  • Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
  • Roll balls in 1/4 cup sugar.
  • Place balls 2 inches apart on baking sheets coated with cooking spray.
  • Bake at 350 degrees for 15 minutes or until lightly browned.
  • Cool 1 minute on pan.
  • Remove from pan; cool completely on wire racks.

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DOUBLE-GINGER COOKIES RECIPE | MYRECIPES
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2002-10-15 Directions. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground …
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  • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
  • Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
  • Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.


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