GINGER COOKIES RECIPE || soft and chewy ginger cookies recipes
Ingredients :
Plain flour/maida : 150 grams
Brown sugar : 110 grams
Egg white : 1
Cloves powder : 1/2 tsp
Ginger powder : 1/2 tea spoon
Cinnamon powder : 1/2 tea spoon
Baking powder : 3/4 tea spoon
Baking soda : 3/4 tea spoon
Unsalted butter : 100 grams
Salt : 1/3 tea spoon
My Perfect Chewy & Soft Ginger Cookies Recipe - For Christmas!
Is it even Christmas without a chewy soft ginger cookie? My super chewy, soft ginger cookies recipe is Day 3 of my '12 Days of Christmas Cookies' - and for good reason! One bite of these ginger cookies will warm you right up and put you in the holiday spirit! I’ll even show you how to make them in advance, so you can bake them up whenever you have a craving! With this technique, you’ll always have fresh ginger cookies on hand! It’s hard to pick a favourite, but these are definitely on my nice list!
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INGREDIENTS
175g (3/4 cup) salted butter
125g (1/2 cup) granulated sugar
225g (1 cup + 2 tbsp.) brown sugar
1 egg
8g (2 tsp.) vanilla extract
275g (2 1/4 cup) flour
4g (1 tsp.) baking soda
11g (4 tbsp.) ground ginger
8g (1 1/2 tbsp.) cinnamon
0.5g (1/2 tsp.) cloves
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#gingercookies #christmascookies #chewycookies
The Ultimate Ginger Cookies | Barefoot Contessa: Cook Like a Pro | Food Network
You'll be making Ina's Ginger Cookies allllll winter long!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ultimate Ginger Cookies
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 20 min
Inactive: 2 min
Cook: 13 min
Yield: 16 cookies
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies
Directions
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.
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The Ultimate Ginger Cookies | Barefoot Contessa: Cook Like a Pro | Food Network
Delicious Ginger Cookies! Bakemas Day 14! #voiceover #christmas #holidaybaking #cookies
These cookies have quickly become a must bake each year for us! Thank you @bakingwithblondie for sharing your amazing recipe.
Here is my take on her fabulous recipe.
You can also check it out on her blog ????
Ingredients
1 1/2 C unsalted butter
2 C brown sugar
2 eggs
1/2 C molasses
4 1/2 C flour
4 t baking soda
2 t cinnamon (I do a generous scoop on my measuring because I like it a little extra spicy ????)
2 t ground ginger (generous)
1 t ground cloves (exact if not a little less, to me it's really strong so I go light on the cloves)
Couple dashes of nutmeg
1/2 t salt
granulated sugar for rolling
1 bag white chocolate chips
sprinkles
Bake at 375° F for 7-10 minutes ????
Enjoy!
#cookierecipe #easyrecipe #christmasbaking #cookielove #vlogmas #bakingwithblondie #baking #bakinglove #cookier #cookies
Triple Ginger Snaps (just like Trader Joe’s)
Triple Ginger Snaps (just like Trader Joe’s)
00:00 Intro
00:50 Ingredient Prep
02:56 Making the Dough
05:04 Shaping the Cookies
06:12 Baking the Cookies
Inspired by a recipe from Love and Olive Oil
Makes about 80 cookies (1.5 inches in diameter)
1 large egg plus 1 large egg yolk, at room temperature
320g unbleached all-purpose flour
2 teaspoons baking soda (10g)
2.8g salt (1 teaspoon Diamond Crystal Kosher or ½ tsp table salt)
1 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom (optional)
1/2 tsp nutmeg (optional)
28g finely grated fresh ginger (from 2-3 inch piece)
80g finely chopped crystalized ginger
170g unsalted butter (1.5 sticks)
255g dark brown sugar
57g molasses
granulated sugar, for rolling
Ingredient Prep:
Put the egg and the yolk into a small bowl and bring to room temperature.
In a bowl, whisk together flour, baking soda, and salt; set aside.
Measure out all the spices, grate the fresh ginger, and chop candied ginger.
Making the Dough:
Melt the butter in a small pot set over medium heat. Cook until the butter is brown, whisking frequently. Transfer brown butter to the bowl of a mixer and whisk in the dry spices. Let cool for about 2 minutes. Add brown sugar, molasses, and fresh ginger. Mix with a paddle attachment on medium speed until all the sugar is broken up and the mixture is creamy. Add the egg and the yolk and mix on medium speed until absorbed. Add the flour mixture and mix on low until no dry flour remains. Mix in the crystallized ginger. Cover with plastic wrap and refrigerate until firm, about 2 hours, but longer is fine.
Shaping the cookies:
Divide the dough into 10g pieces and shape into balls as shown in the video. The balls can be frozen for future use or baked right away. To freeze: put in the freezer on a baking sheet for 2 hours, then collect into a freezer bag and store in the freezer until needed.
Baking the cookies:
Preheat the oven to 300F (150C) with the racks in the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Coat the dough balls in granulated sugar. Arrange balls on prepared baking sheets, leaving 2 inches of space between them. A half sheet (18x13 inches) will fit about 14 balls. Place 2 baking sheets in the oven. Bake for 10 min. Rotate top to bottom and front to back. Bake until the cookies just begin to darken around the edges, 10 more minutes (12 if starting from frozen). Transfer to a wire rack and cool completely. Repeat with remaining dough. Store in an airtight container. Cookies will keep up to 2 weeks.
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Ginger Biscuits Recipe| Easy Ginger Cookies Recipe ( 6 Ingredients )
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Hi Fam,
Today's Tasty&Simple Recipe is an easy Ginger biscuit recipe, with just 6 ingredients. Please do try it out and enjoy!
Ingredients
150g butter
1 cup golden syrup
4 cups flour
1/2 tablespoon bicarbonates of soda
1 tablespoon ground ginger
1 cup brown sugar
1 egg
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