How To make Frosted Ginger Cookies Part 2
See part 1 for ingredients Recipe by: TASTE OF HOME - OCT/NOV 95 In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Stir in molasses and vanilla; mix well. Combine dry ingredients; gradually add to creamed mixture. Drop by Tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until cookies spring back when touched lightly (do not overbake). Remove to wire racks. For frosting, in a medium saucepan, bring sugars and butter to a boil; boil for 1 minute, stirring constantly. Stir in milk; bring to
a boil. Remove from heat (mixture will look curdled at first). Cool for 3 min. Add vanilla and salt; mix -----
How To make Frosted Ginger Cookies Part 2's Videos
Making Ginger Cookies
Here I am making Ginger Cookies!
Recipe:
Ingredients
1/2 cup (1 stick) butter
2/3 cup packed light brown sugar
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
2 egg yolks
1 1/2 cups AP flour
2 tablespoons candied ginger, finely chopped
Directions:
Beat together the butter, sugar, spices and yolks.
Stir in the flour and candied ginger. Knead until smooth. Shape into a block about 3 x 11 inches. Wrap in parchment paper and chill until firm.
Preheat oven to 325 F. Cut dough into 1/8-inch slices and place on baking sheets lined with parchment paper. Bake for 10-15 minutes until golden. Cool on rack.
Dorie's Cookies: Double Ginger Molasses Cookie
These cookies belong to the chewy-molasses-cookie family, but they have so much flavor and so many surprises. As cookie queen Dorie Greenspan explains, there’s both crystallized ginger and powdered ginger, lots of chopped dark chocolate and an optional bit of instant espresso too, which I tacked onto the recipe because I’m an incorrigible tinkerer. GET THE RECIPE ►►
INGREDIENTS
2 1/4 cups (306 grams) all-purpose flour
2 tablespoons unsweetened cocoa powder
1 to 2 teaspoons instant espresso, to taste (optional)
1 1/2 teaspoons teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 sticks (12 tablespoons; 6 ounces; 170 grams) unsalted butter, cut into chunks, at room temperature
1/3 cup (67 grams) sugar
1/3 cup (67 grams) packed light brown sugar
1 large egg yolk, at room temperature
1/2 cup (120 ml) unsulfured molasses
1 1/2 teaspoons pure vanilla extract
1/3 cup (55 grams) chopped crystallized ginger or 2 tablespoons minced fresh ginger mixed with 2 teaspoons sugar
7 ounces (200 grams) semisweet or bittersweet chocolate, chopped chip-size
Sugar, for rolling
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Cookies for the Christmas holiday!
Make sure you preheat your oven to 350°F.
If you use a 1 tablespoon ice cream scoop like I did, bake your cookies for 10 to 11 minutes to have a soft center. If you like a more crisper cookie, bake for about 12 to 13 minutes.
Make sure don't overcook your cookies!!!
Check out these videos:
Cream cheese frosting
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EASY Gluten-Free Iced Ginger Molasses Cookies Recipe
Celebrate the holiday season with my Gluten-Free Ginger Molasses Cookie Recipe with a white chocolate icing. My chewy ginger molasses cookies are crispy on the outside and soft on the inside. They're made gluten-free with oat and almond flour. And my soft ginger cookies are naturally sweetened with maple syrup and coconut sugar. These are the perfect Christmas cookies, and everyone at your holiday cookie exchange will love these regardless of any gluten allergies.
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Hello, my name is Nicole Bonilla. I'm an urban cowgirl deliciously supporting your digestive and mental health.
#molassescookie #gingercookies #icedcookies #glutenfreecookies #christmastreats #glutenfreechristmas #christmascookies #christmascookie #almondflour
GINGER COOKIES | easy recipe.
These are my favorite cookies in the whole wide world! GINGER COOKIES. Super easy, super yummy and super wintery.
Butter : 170g (3/4 cup)
Brown sugar : 160g (3/4 cup + 1 tablespoon)
Egg : 1 each
Molasses : 150g (1/2 cup + 1 tablespoon)
All purpose flour: 300g (2 cup + 1/4 tablespoon)
Baking soda : 2 1/2 teaspoon
Cinnamon : 1/2 teaspoon
Ginger : 1/2 teaspoon
All spice : 1/4 teaspoon
Clove : 1/4 teaspoon
Salt : 1/2 teaspoon
Granulated sugar : 1/2 cup for rolling cookies
1. Cream the butter and sugar till light and fluffy. 5-7 minutes. Scrape as and when needed
2. Add the egg, mix it in. Scape the bowl
3. Add molasses. Mix it in, scrape the bowl.
4. Sift all the dry ingredients. Mix on low speed till the dough just comes together
5. Cover it and refrigerate for 30 minutes.
6. Preheat the oven to 350F (180C)
7. Scoop the cookie, roll it in granulated sugar, and place it on the baking tray.
8. Bake for 12-15 minutes
9. Option: you can scoop the batter, cover and refrigerate for up to 2 weeks.