Best Moxies Crystallized Ginger Cookies Recipes

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GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES



Glazed Lemon and Crystallized Ginger Cookies image

From Cook's Illustrated. I'm planning to make these for this year's Xmas tray - putting it here now for safekeeping. Dough will keep three days in the refrigerator or 2 weeks in the freezer. (Time includes chilling time)

Provided by huskiebear

Categories     Dessert

Time 1h30m

Yield 30 cookies

Number Of Ingredients 13

3/4 cup granulated sugar (5 1/4 ounces)
3 tablespoons crystallized ginger, minced
2 tablespoons lemon zest, grated
2 tablespoons lemon juice
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/4 teaspoon table salt
1/4 teaspoon baking powder
12 tablespoons unsalted butter, cold, cut into 1/2-inch cubes (1 1/2 sticks)
1 large egg yolk
1/2 teaspoon vanilla extract
1 tablespoon cream cheese, softened
2 tablespoons lemon juice
1 1/2 cups confectioners' sugar (6 ounces)

Steps:

  • Heat oven to 375.
  • Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
  • Add flour, salt and baking powder and pulse until combined.
  • Add butter in chunks and pulse until mixture resembles fine cornmeal.
  • In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
  • Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
  • Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
  • Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
  • Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.

Nutrition Facts : Calories 114.4, Fat 5, SaturatedFat 3.1, Cholesterol 19.7, Sodium 25, Carbohydrate 16.8, Fiber 0.2, Sugar 11, Protein 0.9

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

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