Best Three Ginger Cookies Recipes

THREE-GINGER COOKIES

THREE-GINGER COOKIES image

Yield 3.5-4 dozen

Number Of Ingredients 10

Ingredients

-- 3/4 cup unsalted butter, at room temperature
-- 1 cup dark brown sugar
-- 1/4 cup molasses
-- 1 egg
-- 2 1/4 cups unbleached all-purpose flour
-- 2 teaspoons ground ginger
-- 2 teaspoons baking soda
-- 1/2 teaspoon salt
-- 1 1/2 tablespoons finely chopped fresh ginger
-- 1/2 cup finely chopped crystallized ginger

Steps:

Cream the butter and brown sugar in a large mixer bowl. Beat in the molasses and then the egg. Sift the flour, ground ginger, baking soda and salt together. Stir into the butter mixture with a wooden spoon until blended. Add the fresh and crystallized gingers and stir until well mixed. Refrigerate the dough, covered, at least 2 hours or overnight. Preheat the oven to 350 degrees. Grease cookie sheets. Shape the dough into 1-inch balls and place about 2 inches apart on the cookie sheets. Bake until browned, about 10 minutes. Remove cookies to wire racks to cool completely. Yields 3 1/2 to 4 dozen cookies.

THREE-GINGER COOKIES

Three-Ginger Cookies image

Make and share this Three-Ginger Cookies recipe from Food.com.

Provided by kyle martin

Categories Dessert

Time 25m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups powdered sugar
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1 tablespoon ground ginger
1 tablespoon minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup slivered almonds
3 tablespoons whipping cream
3 tablespoons chopped crystallized ginger
powdered sugar
whole almond (garnish)

Steps:

Process first 7 ingredients in a food processor until mixture resembles coarse meal.
Add toasted almonds, cream, and crystallized ginger; pulse until mixture is blended Shape dough into 1-inch balls; roll in powdered sugar, and place on a parchment-lined baking sheet.
Flatten each cookie to 1/4-inch thickness.
Garnish, if you desire Bake at 325 degrees for 20 minutes or until edges begin to brown.
Cool slightly on baking sheet.
Remove to wire racks to cool completely.

Nutrition Facts : Calories 75.9, Fat 4.2, SaturatedFat 2, Cholesterol 8.5, Sodium 33.4, Carbohydrate 8.9, Fiber 0.4, Sugar 5, Protein 1

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