Triple Ginger Cookies Recipes

TRIPLE GINGER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and fresh ginger. In another bowl, whisk flour, baking powder, ground ginger, salt and baking soda; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Shape tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 12-14 minutes or until cookies are set and edges begin to brown. Remove from pans to wire racks to cool completely., For icing, in a small bowl, mix confectioners' sugar and enough water to reach desired consistency. Drizzle over cookies; sprinkle with crystallized ginger.

CHEWY TRIPLE GINGER COOKIES

Steps:

• In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
• Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
• Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
• Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

TRIPLE-GINGER MUFFINS

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

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:

• Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F
• Line 2 baking sheets with parchment paper.
• Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl.
• Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes.
• Gradually beat in both brown sugars.
• Beat on medium-high speed until creamy, about 3 minutes.
• Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend.
• Add flour mixture in 2 additions, beating on low speed just to blend between additions.
• Place 1/3 cup sugar in small bowl.
• Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet.
• Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
• Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes.
• Cool completely on sheets on rack.
• DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.

TRIPLE-GINGER COOKIES

Steps:

• Heat oven to 375°F. Mix 1 cup sugar, the butter, crystallized ginger, molasses and egg in large bowl. Stir in remaining ingredients except sugar.
• Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet; flatten slightly.
• Bake 5 to 7 minutes or until edges are set. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

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.

TRIPLE GINGER COOKIES

Steps:

• Preheat oven to 350*.
• In a medium bowl, combine the flours, baking soda, ground ginger, cinnamon, allspice and salt and mix thoroughly with a whisk.
• In the mixing bowl, combine the warm butter, molasses, granulated sugar, brown sugar, fresh minced ginger, egg and flax seed.and mix thoroughly.
• Add the flour mixture and crystallized ginger bits and stir until incorporated. The dough will be soft.
• Refrigerate the dough for 1 hour.
• Form the dough into 1 inch balls. Roll the balls in the raw sugar, and place them 2 inches apart on a parchment lined or ungreased cookie sheet.
• Bake 10-12 minutes, or until the cookies puff up, crack on the surface, and then begin to deflate in the oven.
• For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate.
• For crunchier edges with chewy centers, bake for a minute longer.
• Cool cookies before storing.