Best Fresh Ginger Cookies Recipes

FRESH GINGER COOKIES

Steps:

• In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
• Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

GINGER DELIGHT: FRESH GINGERBREAD AND SPICY GINGER COOKIES

Steps:

• Preheat oven to 350°F.
• Grease a cake tin with 1 teaspoons of butter.
• Tap in 1 teaspoons of flour to the tin so that the tin is lightly dusted with flour.
• In a clean bowl, sift together the flour, baking soda, salt and the spices.
• Beat the egg into a large bowl.
• Add brown sugar and cream well.
• Fold in the butter, molasses and ginger.
• Pour in the coffee and vanilla essence. Mix well to combine.
• Now, add the flour mixture and buttermilk alternating with each other. Keep mixing as you gradually add these to the bread batter.
• Pour the prepared batter into the greased and floured cake tin.
• To distribute the batter evenly in the tin, beginning at the edge of the bread, move your index finger in a spiral through the top 1/4 inch of the batter until you reach the centre.
• Bake for 25-30 minutes or until a thin, sharp knife inserted in the centre of the bread comes out clean.
• Cool the bread on a wire rack for 20 minutes and then unmould carefully by running a knife around the edges of the pan and then inverting the bread onto a rack.
• Allow it to cool completely.
• Place the bread upside down on a plate.
• Sift the confectioner's sugar on top of the bread, slice and serve!
• Note: If you do not have buttermilk on hand, you can prepare it at home. Here's how:.
• Take 3/4 cup of milk and add the juice of 1 lemon to it. Do not mix. Let the mixture curdle. After 10 minutes, mix and use instead of buttermilk.
• For the Spicy Ginger Cookies:.
• Combine the sugar, baking soda, ginger, pepper, cloves, nutmeg, allspice and cayenne in a bowl.
• In a large bowl, cream together the butter and sugar mixture until it appears pale and fluffy.
• Add maple syrup or honey and the molasses and beat well.
• Fold in the flour, one cup at a time.
• If the dough is too dry, you may stir in the milk.
• Divide the dough into 4 equal parts.
• Shape into 4(9-by-1-inch) logs.
• Wrap in plastic wrap or clingfilm.
• Refrigerate for atleast 24 hours or freeze the dough for upto 2 months. Allow to thaw in the refrigerator many hours before slicing.
• Preheat oven to 350°F.
• Use a sharp thin knife to slice the dough into 1/8 inch-thickness discs.
• Arrange discs on cookie sheets.
• Bake for 9-11 minutes, i.e., until the cookies are firm and just beginning to brown.
• Transfer to a wire rack and allow to cool completely before serving.
• Enjoy!
• Note: The amount of pepper can be cut back on and the cayenne omitted altogether for a less spicy cookie.

FRESH GINGER COOKIES

Steps:

• Preheat oven to 350.
• In a large bowl, combine flour, baking soda, and salt.
• In a separate large bowl, beat ginger, butter, and 1 cup of sugar until light and fluffy; beat in molasses and egg.
• Gently fold in flour mixture until just combined and chill for 1 hour.
• Roll dough into 1 1/2 inch balls then roll in sugar. Place about 2 inches apart on ungreased cookies sheets.
• Bake until edges start to brown (about 15 minutes). Centers will be slightly soft.
• Let stand 1 minute then transfer to wire racks to cool.

FRESH GINGER COOKIES

Steps:

• In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
• Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

FRESH GINGER COOKIES

Steps:

• 1. Heat oven to 350° F. In a medium bowl, combine the flour, baking soda, ground ginger, and salt; set aside. 2. In the bowl of an electric mixer, cream the butter and 1 cup of the sugar on medium speed until smooth. Add the eggs, corn syrup, and grated ginger and mix until well combined. Blend in the flour mixture, cover, and refrigerate until slightly stiff (the dough will be easier to handle). 3. In a small bowl, combine the cinnamon and the remaining sugar. Form the dough into 1/2-inch balls and roll each in the cinnamon sugar. Place 2 inches apart on greased cookie sheets and bake 10 to 12 minutes or until lightly browned. Cool on a wire rack.