How To make Ginger Spice Cookies 2

Spiced Ginger Crinkle Cookies | Christmas Holiday Ginger Snaps | Homemade Cookie Recipes | The Best

Julianne shows you how to make our version of ginger snaps, which we call Spiced Ginger Crinkle Cookies. These are delicious and perfect for Christmas cookie exchanges, or all year long!

Recipe:
1/2 cup melted butter
2 cups brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
1/2 cup, plus 2 tablespoons milk
2 teaspoons baking soda
4 teaspoons ground ginger
4 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
4 cups all purpose flour
Granulated sugar for rolling

Baking accessories used in this video:

Rada Cutlery Knives and Baking Sheets:


Dough Scoop:


Dough Scraper:


Recipes:

Snowball Cookies/Russian Tea Cookies

2 cups soften butter
1 cup powdered sugar (plus more for rolling)
2 teaspoons vanilla extract
1/2 teaspoon salt
4 1/2 cups flour
1 1/2 cups chopped pecans

Spiced Ginger Crinkle Cookie

1/2 cup melted butter
2 cups brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
1/2 cup, plus 2 tablespoons milk
2 teaspoons baking soda
4 teaspoons ground ginger
4 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ground clove
4 cups all purpose flour
Granulated sugar for rolling

Pie Crust Pinwheels

Crust:
2 1/2 cups flour
1 1/2 teaspoons salt
2 tablespoons sugar
1 cup cold, cubed butter
1/2 cup cold water

Filling:
1 cup granulated sugar
1 teaspoon cinnamon
4 tablespoons melted butter

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Diabetic Dessert Recipe: Ginger Spice Cookies

Happy holidays! Indulge in this great diabetic dessert recipe of ginger spice cookies! They pair very well with the diabetic dessert recipe for eggnog also found on this channel and on our main website. Be the star of all your holiday gatherings with these cookies--and everyone will love that they are lower-carb than most holiday cookie choices and an appropriate diabetic dessert!

Amazing Award Winning Ginger Spiced Cookies Recipe - Gluten Free

My award winning spiced ginger cookies take top prize at every cookie exchange or cookie contest I enter. These are a gluten free variation of my favourite recipe that I know you'll love just as much as I do. They are soft and chewy with a lovely kick of spice.

The trick is not to over cook these. Take them out of the oven when they still look slightly underdone. Once cooled, they'll firm up enough that they'll still be squidgy but not too overdone to be hard (that's unless you like your cookies with a good crunch! that's okay too).

Full recipe can be found on my website at

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Twitter: @GFFATV

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Home-Made Ginger Spice Cookies

Hey everyone, welcome back to Journey with Char. So In celebration of Fall I thought I'd make some Ginger Spiced Cookies, which I completely forgot to add the molasses. Below is the recipe so I hope you guys enjoy the video and if you do please subscribe, like and share. Also, look at the end of the video and you will see where I added the pumpkin ice cream to the cookie to make a sandwich. There is no pumpkin in the cookie. Sorry about that! ???? God Bless.

Ingredients:
Vegetarian
1 tsp Ginger
1 Egg
1/4 cup Molasses


Baking & Spices:
2 cups All-purpose flour
2 tsp Baking soda
1 tsp Cinnamon
1 tsp Cloves
1 cup Sugar
1 Sugar
1/2 Teaspoon salt

Dairy:
3/4 cup Butter

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

Gingersnaps

You'll love these perfectly crisp and chewy gingersnap cookies, they basically taste like Christmas! Every holiday cookie platter needs some of these easy to make and delicious cookies.

RECIPE:

Gingersnaps are one of my favorite holiday treats. Not too sweet, perfectly spiced, and they have a great texture. I roll them in cinnamon sugar before baking but you can enjoy them plain or flatten/roll them out then drizzle with a glaze or royal icing after baking.

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