Best Jillys Triple Ginger Cookies Recipes

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TRIPLE GINGER COOKIES



Triple Ginger Cookies image

Dense chewy interior, crispy exterior, bursting with ginger throughout! I got this recipe from 101 Cookbooks.com. I changed a few ingredients for personal taste.

Provided by Susan Dillard

Categories     Dessert

Time 52m

Yield 48-54 cookies

Number Of Ingredients 13

1/2 cup decorator sugar, large grain
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon star anise, finely ground
4 1/2 teaspoons ground ginger
1/2 teaspoon sea salt
1/2 cup unsalted butter, room temp
1/4 cup cane syrup
2/3 cup sugar
1 1/2 tablespoons fresh ginger, peeled and grated
1 large egg, well beaten
1 cup crystallized ginger, then finely minced
2 lemons, zest only

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.

Nutrition Facts : Calories 62.6, Fat 2.1, SaturatedFat 1.3, Cholesterol 9.5, Sodium 54.2, Carbohydrate 10.6, Fiber 0.4, Sugar 6, Protein 0.8

CHEWY TRIPLE GINGER COOKIES



Chewy Triple Ginger Cookies image

Make and share this Chewy Triple Ginger Cookies recipe from Food.com.

Provided by sprue

Categories     Dessert

Time 23m

Yield 4 dozen, 10 serving(s)

Number Of Ingredients 15

2 1/2 cups flour
2 teaspoons powdered ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1/2 teaspoon salt
1 pinch cayenne pepper (optional)
1 cup brown sugar
1/2 cup shortening
1/4 cup butter
1 egg
1/2 cup molasses
1/2 cup chopped crystallized ginger
1 tablespoon grated fresh ginger
white sugar (optional) or powdered sugar, for rolling (optional)

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.

Nutrition Facts : Calories 387.1, Fat 15.7, SaturatedFat 5.7, Cholesterol 33.4, Sodium 423.9, Carbohydrate 58.6, Fiber 1.1, Sugar 30.7, Protein 4

TRIPLE-GINGER COOKIES



Triple-Ginger Cookies image

Quite possibly the best ginger cookies ever, this recipe tastes like something your grandma might have made. Impossibly chewy on the inside and crisp on the outside, these cookies are packed with three levels of ginger-crystallized ginger, freshly grated ginger and ground ginger for a taste that truly embodies an old-fashioned ginger cookie. This recipe yields 54 cookies so you can keep some for yourself and share with your neighbors and friends-but once you try a bite of these tasty triple-ginger treats, you might not want to share at all!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 54

Number Of Ingredients 11

1 cup sugar
3/4 cup butter or margarine, softened
1/4 cup chopped crystallized ginger
1/4 cup molasses
1 egg
2 1/3 cups Gold Medal™ all-purpose flour
1 tablespoon grated gingerroot
2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
Sugar

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.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 75 mg

CHEWY TRIPLE GINGER COOKIES



Chewy Triple Ginger Cookies image

Add a gingery twist to these spiced cookies - a chewy baked dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 48

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/2 cup butter or margarine, softened
1 cup packed light brown sugar
2 tablespoons light molasses
1 tablespoon grated gingerroot
1 egg
2 tablespoons finely chopped crystallized ginger
2 tablespoons granulated sugar

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.

Nutrition Facts : Calories 60, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 5 g, TransFat 0 g

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