Best Ginger And Spice Cookies Recipes
GINGER AND SPICE COOKIES
Soft cookies, with a touch of spice.
Provided by Janet
Categories Desserts Cookies Spice Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with the sugar until light and fluffy. Stir in molasses and eggs. Stir in vanilla. Sift together the flour, baking soda, ginger, cinnamon, cloves and salt. Gradually stir into the butter mixture. Lightly cover a piece of wax paper with sugar. Drop tablespoon-sized pieces of dough onto paper and coat with sugar.
- Bake 14 to 15 minutes in the preheated oven, or until golden brown. Let cool on wire racks.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 39.2 mg, Sugar 5.7 g
EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER
Provided by Food Network
Categories dessert
Time 1h33m
Yield about 2 1/2 dozen cookies
Number Of Ingredients 16
Steps:
- Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.
- In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not over-beat, it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended. Cover and refrigerate 1 hour.
- Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.
- Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely.
EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER
A gorgeous spice cookies that won its category in the Ultimate Recipe Showdown on the Food Network. Courtesy Camilla Saulsbury, Nacogdoches, Texas. Cannot wait to try this one. ***Remember, this dough needs one hour for refrigeration.***
Provided by Kats Mom
Categories Dessert
Time 33m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 16
Steps:
- Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
- Mix in the crystallized ginger and set aside momentarily.
- In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
- Add the egg, honey and rosewater and beat until blended.
- Stir in the flour mixture with a wooden spoon, mixing until just until blended.
- Cover and refrigerate 1 hour.
- Preheat oven to 350 degrees F.
- Lightly spray 2 cookie sheets with nonstick cooking spray.
- Spoon the turbinado sugar in thick layer onto small plate.
- Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
- Place balls on prepared sheets, spacing 2 to 3 inches apart.
- Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
- Cool on sheets 1 minute.
- Carefully transfer cookies to wire racks; cool completely.
Nutrition Facts : Calories 93.6, Fat 4.2, SaturatedFat 2.1, Cholesterol 11.9, Sodium 122.7, Carbohydrate 13.4, Fiber 0.3, Sugar 7.9, Protein 0.9
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