Jillys Triple Ginger Cookies Recipes

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer 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 still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the 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 them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

JILLY'S TRIPLE GINGER COOKIES

Steps:

• Prepare the gingers as outlined in the introduction. Cream the butter on high until light and fluffy, about 3-4 minutes. Shut off the mechine, add the brown sugar, turn back on, turn to medium high and beat until all is incorporated and the color is beginning to lighten. Spray a liquid measuring cup with cooking spray and measure 1/2 cup of molasses. Add to the sugar mixturing slowly to combine. Stop mixing and scrape down the sides of the bowl and the bottom as well as the beater. Add the eggs, one at a time, incorporating fully. Add the three gingers. The mixture will look curdled, but it will come together. Sift together the the dry ingredients. Turn off the mechine and add the flour mix at once. Turn the mechine on slowly at first then as the flour works in turn up the speed, being careful not to overbeat the dough. Prepare several 16X18" pieces of parchment paper, or plastic wrap. Lay it out on the counter, form logs the size you'd like your cookies to be, allowing for their expansion as they bake. Wrap the paper around them tightly once and roll on the counter gently to form as round a log as possible. Twist the ends tightly. Repeat until all your dough is rolled then refrigerate for about one hour, or until it begins to hold it's shape. If you'd like your rolls to have very round edges get them out one at a time, re-roll them, wrap them again and refrigerate overnight. To Bake: Preheat oven to 350º Line baking pans with parchment paper Remove one log of dough, covering it generously with the sugar by pouring the sugar on the cutting board and rolling it in the sugar. When the sugar is generously distributed scrape the extra off the board, to be used again later, and slice the dough, about 1/4" thick. Bake 2" apart on the baking sheet until they have puffed and fallen. Depending on your oven this could be between 10-14 minutes. When they are done and cool they should be chewy with crispy edges.

CHEWY TRIPLE GINGER COOKIES

Steps:

• heat oven to 350
• combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
• cream brown sugar, shortening and butter until fluffy.
• add eggs molasses and beat until blended.
• add flour mixture just until blended.
• gently stir in crystalized ginger and fresh ginger.
• cover and refrigerate dough for 1 hour.
• shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
• bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

TRIPLE GINGER COOKIES

Steps:

• Preheat oven to 350°F Line cookie sheet with parchment paper or silicone liner. Place decorating sugar in small bowl and set aside.
• In a large bowl whisk together flour, soda, star anise, ground ginger and salt.
• Melt butter and stir in molasses, sugar and fresh ginger. Mixture should be warm, but not hot. Let cool if too hot. Whisk in the egg. Pour this over flour mixture, add crystallized ginger and lemon zest. Stir until just combined.
• Scoop out dough into small balls (I used small melon baller) and roll in decorating suger to coat. Place on cookie sheets and bake 7 - 10 minutes or until cookies puff up, darken a little, get fragrant and crack.
• Note: I "minced" crystallized ginger in food processor as mine was hard, it took awhile, but was very finely minced. I don't know if this would work if it's too soft. Ginger needs to be extremely finely minced.
• I also ground the star anise in my spice grinder and then sifted out the larger pieces. Original recipe called for unsulphured molasses; I used cane syrup for a little milder flavor.