Best Moxies Crystallized Ginger Cookies Recipes

LEMON GINGER COOKIES

Steps:

• Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
• Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
• Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

ULTIMATE GINGER COOKIE

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.

SWEDISH GINGER COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350F (180C).
• Line a cookie sheet with parchment paper.
• In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.
• Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.
• Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.

MOXIE'S CRYSTALLIZED GINGER COOKIES

Steps:

• Preheat oven to 375°.
• Cream butter& sesame oil with molasses sugar and egg.
• Sift together dry ingredients (except candied ginger) and add to creamed mixture.
• Blend well.
• Fold in candied ginger.
• Chill for one hour.
• Form into 1-inch balls, roll in granulated sugar.
• Put cookies about 2 inches apart from each other on a greased baking sheet (or one you have lined with parchment paper).
• Bake 8-10 minutes.

SPICE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
• In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
• Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.

CANDIED GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and sugar. Add egg and mix well. Combine flour, soda, cinnamon, cloves and salt, mixing to combine. Add to creamed ingredients and mix well. Chill.
• Roll into balls smaller than golf balls and flatten with the bottom of a glass dipped in sugar. These spread a little so don't crowd.
• Bake in preheated oven for 10 minutes.
• NOTE: These are very plain looking cookies. You may want to melt chocolate chips and drizzle over the cookies to "fancy them up" a bit.

GLAZED LEMON AND CRYSTALLIZED GINGER COOKIES

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.