Sunday Cookies: Ginger Cookies and Ginger Cookies and Ginger Cookies and Ginger Cookies and... 🌞

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Classic Real Ginger Cookies!
By Food Babe



This cookie recipe for classic real ginger cookies will knock your
socks off! I made a batch the other night and Mr. Food Babe and I
gobbled them up so fast – in 24 hours they were GONE! Please
don’t say I didn’t warn you – they are soft, sweet and downright
addictive! The best part? They are organic, non-GMO and use
wholesome ingredients… which I think is the healthiest way to
enjoy treats this holiday season!

Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Serves: 12

Ingredients:


1 cup almond flour (nut allergy - use spelt flour)
½ cup oat flour
1 egg
2 tablespoons coconut oil
¼ cup maple syrup - grade B
1 ½ tablespoons molasses
¼ teaspoon pure vanilla extract
¾ teaspoon ginger root, grated
½ teaspoon ground cinnamon
½ teaspoon ground cloves
⅛ teaspoon sea salt
¼ teaspoon baking soda

Instructions:
1. In a bowl, mix all of your ingredients together until combined.

2. Place in the refrigerator for at least 30 minutes to allow the
batter to harden.

3. Preheat the oven to 350° F.

4. Place the cookies on a baking sheet using an small ice cream
scooper and slightly press down to flatten each one out. Leave at
least 2 inches of space between cookies.

5. Bake for 8-12 minutes or until firm.

6. Let cool completely and enjoy!

Notes:
Please use all organic ingredients if possible


From https://foodbabe.com/ginger-cookies


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Old-fashioned Ginger Cookies
By Lucy Brewer


Old-fashioned ginger cookies have that perfect mix of slightly
crisp edges and soft, chewy centers, with a warm kick of ginger
that hits just right. These cookies are all about that classic,
comforting flavor we love, but there’s a little twist here that makes
them extra special. It’s a small touch that makes a big difference,
and it’s what makes these cookies hard to resist.


Prep: 30 minutes mins
Cook: 12 minutes mins
Total: 42 minutes mins
Servings: 24 cookies

Ingredients

4 ½ cups all purpose flour
3 teaspoons baking soda
½ teaspoon salt
4 teaspoons ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground allspice
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
3 sticks unsalted butter, softened
1 ½ cups granulated sugar
½ cup light brown sugar
2 eggs
½ cup molasses
1 teaspoon vanilla extract

Instructions

Whisk together flour, ginger, nutmeg, allspice, cinnamon,
cloves, baking soda and salt. Set aside.

In a large mixing bowl, cream the butter for a few minutes
then add the sugars. Mix well until smooth, then beat in eggs,
molasses and vanilla.

Stir or beat in flour mixture using low setting.

Scoop dough onto a piece of plastic wrap and place it in the
fridge for a few hours. This will make shaping the balls easier.

Preheat oven to 350°.

Using large portions of dough, 2 tablespoons or more,
shape into balls and roll in raw turbinado sugar.

Space the balls a good 2 inches apart on an ungreased
cookie sheet and bake for about 12 minutes, until lightly
browned and puffy.

Cool on the cookie sheet for a couple of minutes then
transfer to a wire rack.

From https://southernfoodandfun.com/ginger-cookies/

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Gingerbread Cookies

Remember that gingerbread dough can
be allowed to set in the fridge for a few
days. Bring out a piece at a time and
bake as many cookies as you need.

APPROX. 200 GINGERBREAD COOKIES

1 3/4 cup (400 ml) granulated sugar
¾ cup (200 ml) dark syrup
¾ cup (200 ml) water
2¼ sticks (250 g) butter
2 tbsp ground cinnamon
1½ tbsp ground cloves
1½ tbsp ground cardamom
1 tbsp ground ginger
5½ cups (1300 ml) wheat flour + extra flour for rolling
1 tsp baking soda

DAY 1:

1. Combine the sugar, syrup, and water
into a pot and bring to a boil. Set the pot
to the side.

2. Divide the butter into smaller pieces
and put in a bowl. Add all the spices.
Add the warm syrup mixture and stir
with a wooden spoon so the butter melts
and everything gets mixed. Let the
mixture cool, but stir every now and
then.

3. In a separate bowl, combine the flour
and the baking soda and stir using a fork
until it is completely mixed. Pour the
flour into the bowl with the syrup
mixture and mix together into a loose
dough. Cover the bowl with plastic
wrap and let the dough stand and rise in
the fridge until at least the next day.

DAY 2:

1. Preheat the oven to 400°F (200°C).

2. Take a chunk of the dough and roll it
lightly on a floured surface or directly
onto a baking pan lined with parchment
paper. Create gingerbread cookies by
using cookie cutters.

3. Put one cookie sheet at a time in the
middle of the oven and bake the
gingerbread cookies for about 5 minutes.
Watch the oven the whole time so theydon't burn.

4. Let the gingerbread cookies cool
before decorating them with icing.

Icing

By all means, divide the finished icing
into several bowls and make several
different colors with food coloring.

MAKES ABOUT 3/4 CUP (200 ML)

1 egg white
1⅔ cup (7 oz, 400 ml) powdered sugar
½ tsp white vinegar

1. Mix the egg white with powdered
sugar and vinegar. Whip into an even,
shiny icing—preferably with an electric
mixer.

2. Fill a pastry bag with icing and
decorate your gingerbread cookies. Let
the icing harden completely before
moving the cookies into a cookie tin.


From "The Swedish Christmas Table"
https://www.goodreads.com/book/show/20344640-the-swedish-christmas-table

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Triple Ginger Cookies Recipe. Gluten-Free Friendly. All Variations


These Triple Ginger Cookies are for ginger lovers only!
These heavenly, crunchy-melt-in-your-mouth ginger
cookies are a real celebration of one of my favorite flavors:
ginger. And I spread it on really thick, using it as I do in
this recipe in every shape and form: Ground ginger, fresh
ginger and preserved ginger. This ginger cookies recipe
is very versatile, so I am including a few variations.

You could make the dough and shape the logs anytime,
and freeze them. the logs freeze very well for up to three
months. Take out the logs as needed for baking.

Those of you who don’t mind making dairy cookies,
make these triple ginger cookies with butter and milk,
but I assure you my dairy-free ginger cookies do not
rely on butter for their fantastic flavor: It’s all about
the glorious ginger!

Ginger cookies make perfect gifts too, so don’t
hesitate to double the recipe. Better yet, double or
triple the dough sans ginger flavors, then divide it
and use the flavor variations below, to get ginger
cookies,lemon cookies, pecan cardamom cookies,
and anise sesame cookies. All from one perfect master
refrigerated dough recipe!

Ingredients

1 3-inch piece fresh ginger, cut in large chunks
1 cup preserved ginger , about 5-6 ounces (health food stores or candy stores, or online)
1 cup natural margarine spread (health-food stores)
2/3 cup sugar, plus a little extra for rolling the logs
1 egg
1/4 cup dairy-free milk
1 teaspoon baking powder
1/2 teaspoon salt
2 cups flour, any flour, including gluten-free
1 cup arrowroot or tapioca flour
2 tablespoons ground ginger

Instructions

In a food processor, finely grind the fresh ginger and
the preserved ginger. Add the margarine spread
and sugar, and process until light and fluffy.

Add the egg and process again until smooth. Add the
remaining ingredients gradually and process,
using the pulse button, until just combined.

Shape the dough into flat logs about 10 inches long,
2 inches in diameter, 1 inch high. you will get
three rolls total. Wrap each roll tightly in plastic
wrap and secure the ends with twisters. Refrigerate
a few hours (or freeze about 1 hour if you are
pressed for time), until firm enough to handle.

Preheat the oven to 325 degrees F.

Take out the logs one at a time, unwrap and place
on a cutting board. Roll the logs in sugar, pressing
the sugar firmly into the log on all side, forming a
very light but uniform sugar layer. Cut with a sharp
knife into uniform 1/3 inch slices. Place each slice
onto a foil- or wax paper-lined cookie sheet as you
go, one inch apart. Bake 30 minutes, or a little
longer, until golden brown. Do not let them get
darker.

The cookies should be very crisp. Try a cookie that
has cooled completely. If it is not crunchy, leave
the cookies in a hot but turned off (don't forget:
turned off!) oven to crisp.Cool completely before
storing in an air-tight tin, at room temperature.

Variations on Triple Ginger Cookies:

Now that you have the perfect refrigerated cookie dough
recipe, take it places! Vary the flavors and get an exciting
cookie each time!

- Lemon Cookies: Omit all ginger flavors. Substitute
lemon juice for the milk and add 3 tablespoons grated
lemon zest.

- Pecan Cardamom Cookies: Omit all ginger flavors.
Add 1 cup finely chopped pecans (or other nuts) and
2 tablespoons ground cardamom.

- Anise Sesame Cookies: Omit all ginger flavors. Add
1 cup sesame seeds and 3 tablespoons anise seeds.

Yield: Makes about 6 dozen cookies

From https://levanacooks.com/recipe/triple-ginger-cookies-recipe-gluten-free-friendly-all-variations/

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Yummy Gingerbread Recipe

After baking thousands of honey gingerbread cookies and always
having some in my home I can usually resist eating them. There is
only one exception: if I bake this recipe. I just love the taste and the
texture of this one. So if you want a really delicious gingerbread recipe,
give this a try!

With this recipe you need to plan ahead, it needs to age overnight. The
cookies will have a beautiful smooth surface and a gorgeous golden
color. This is an ideal recipe if you just want to decorate with white icing.
It also stays soft, so it's not a good choice for bigger 3D projects.

ingredients:

500 g (4 cup) flour
100 g (1 cup) confectioner’s sugar
2 eggs
1/4 cup (half stick) butter
3/4 cup honey
1 Tbs baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves

Melt the honey with the butter, then add all the remaining ingredients.
Mix them well together then cover with a plastic wrap and refrigerate
overnight. Keep refrigerated until you are ready to bake it.

Preheat oven to 350F.

Generously flour the surface you will work on.
This way you will not need parchment paper.
Roll the dough about 1/8 inch thin.
Cut out the desired shapes.
Put the cookies on a non-stick cookie sheet, about 1
inch apart. (I usually rotate 4 cookie sheets while baking).

Bake cookies for about 8 minutes or until ready.
They are still a little soft when you remove them.
Cool cookies on a cooling rack.
Store your cookies in a cool dry place.
I like to use tin boxes to store my cookies until I decorate them.
They stay fresh for months, you don't need to refrigerate or freeze them.
After decorating the cookies I wrap them in cello bags.

https://tundescreations.com/blog/f/yummy-gingerbread-recipe?blogcategory=Recipes


You pays your money you takes your choice!

[niyad]

1. Love ginger, so thank you.

[justaprogressive]

2. These are really different takes

so it really boils down to what you like in your cookie batter...