Best Ginger Beltane Cookies Recipes

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GRANDMA'S GINGERSNAP COOKIES



Grandma's Gingersnap Cookies image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts     Cookies     Gingersnap Recipes

Time 30m

Yield 30

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
⅓ cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g

TRIPLE THE GINGER COOKIES



Triple the Ginger Cookies image

These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.

Provided by Laria Tabul

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 2h30m

Yield 18

Number Of Ingredients 10

¾ cup butter
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger

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.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g

FRESH GINGER COOKIES



Fresh Ginger Cookies image

Somewhere between a molasses cookie and a gingersnap, these are especially good cookies.

Provided by Noel Lenhart

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h45m

Yield 30

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons grated fresh ginger
¾ cup butter, softened
1 cup white sugar
¼ cup molasses
1 egg
1 cup white sugar

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.

Nutrition Facts : Calories 137 calories, Carbohydrate 22.6 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 117 mg, Sugar 14.9 g

ULTIMATE GINGER COOKIE



Ultimate Ginger Cookie image

Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.

Provided by Ina Garten

Time 35m

Yield 16 cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

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.

GINGERBREAD CUTOUT COOKIES



Gingerbread Cutout Cookies image

Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 12

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3/4 cup molasses
4 cups all-purpose flour
2 teaspoons ground ginger
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon salt
Vanilla frosting of your choice
Red and green paste food coloring

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

THE BAREFOOT CONTESSA'S ULTIMATE GINGER COOKIES



The Barefoot Contessa's Ultimate Ginger Cookies image

This cookie is delicious! Crisp on the outside and moist inside. It is filled with crystallized ginger.

Provided by susie cooks

Categories     Dessert

Time 28m

Yield 16 cookies

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulphured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger
sugar, for rolling cookies

Steps:

  • Preheat oven to 350°F.
  • Line 2 sheet pans with parchment paper.
  • Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
  • Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed 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 on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
  • Add 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 on sheet pans.
  • Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
  • Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.

Nutrition Facts : Calories 173.7, Fat 4, SaturatedFat 0.6, Cholesterol 13, Sodium 118.2, Carbohydrate 32.6, Fiber 0.7, Sugar 17.3, Protein 2.3

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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