Best Ginger Walnut Cookies Recipes

Cranberry Walnut Oatmeal Cookies With Ginger image

Provided by Briar Rose

Time 53m

Yield 3 dozen, 20 serving(s)

Number Of Ingredients 15

Steps:

1. Heat Oven to 350.
2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats, flour, nuts and cranberries.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 257.7, Fat 14.9, SaturatedFat 4.8, Cholesterol 33.4, Sodium 182.7, Carbohydrate 28.3, Fiber 2, Sugar 14.3, Protein 4.2

Walnut-Topped Ginger Drop Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 42

Number Of Ingredients 12

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/4 cup half-and-half
3 tablespoons finely chopped crystallized ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
42 walnut halves
3 tablespoons white vanilla baking chips

Steps:

Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg until well blended. On low speed, beat in remaining ingredients except walnuts and baking chips until well blended.
Onto ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Press 1 walnut half onto each cookie.
Bake 6 to 9 minutes or until edges are set and light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.
Meanwhile, place baking chips in small resealable freezer plastic bag; seal bag. Microwave on High 30 to 45 seconds or until softened. Squeeze bag until chips are smooth. (If necessary, microwave 30 seconds longer or just until all chips are melted.) Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg

Ginger Walnut Cookies image

Provided by Garrison Wayne

Categories Cookies

Time 1h5m

Number Of Ingredients 13

1 1/2 stick butter, unsalted
3/4 c sugar
3/4 c brown sugar
1 large egg plus 1 large yolk
1/2 tsp salt
1 tsp ground ginger
1 tsp baking soda
1/1/2 tsp baking powder
1 tsp vanilla extract
1 1/2 Tbsp bourbon (can substitute dark rum or brandy)
1 c chopped walnuts
1 c golden raisins (do not substitute black raisins)
2 1/4 c all purpose flour

Steps:

1. In a mixing bowl cream the butter (should be softened) with the sugars. Beat until fluffy using a mixer. Add the egg and extra yolk and mix well. Add the vanilla and bourbon and mix well. Add the salt, ginger, baking soda and baking powder and mix well.
2. Stir in the walnuts, golden raisins, and flour. Mix well. At this point you can bake the cookies, but for a slightly higher rise, chill the dough for 1 hour before baking.
3. To bake, have the oven preheated to 375 degrees or 350 degrees for a convection oven. Make balls of dough 1 1/4 - 1 1/2 inch in size. Leaving a couple of inches between the the balls of dough, bake on an ungreased cookie sheet for 11 minutes. (Check at 10 minutes if your oven is hot or baking sheet is darkened.
4. Remove baked cookies from the oven and rest a minute before transferring to a rack with a spatula to cool completely.
5. Store the cooled cookies in an airtight container. Makes approximately 38 cookies.