White Chocolate Ginger Spice Cookies
In this video, you will see how to make White Chocolate Ginger Spice Cookies.
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Ingredients:
1 cup (2 sticks / 8 oz / 227 g) butter, softened
2 cups (14 oz / 397 g) sugar
1 egg
2 teaspoons vanilla extract
2 3/4 cups (11 3/4 oz / 333 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 heaping tablespoons (1 ounce / 28 g) candied ginger
1 cup (6 ounces / 170 g) chopped white chocolate or chocolate chips
Additional Sugar for rolling cookies in, I used turbinado sugar
Triple-Ginger Chocolate Chunk Cookies | At Home With Us
These rich, spiced cookies are made with fresh, dry and crystallized ginger for a chewy kick -- and plenty of dark chocolate that provides an irresistibly gooey center. The recipe comes from Susan Spungen's new cookbook, Open Kitchen, and was inspired by her love of crinkly molasses cookies. GET THE RECIPE ►►
PREP TIME: 3 hours 15 minutes
COOK TIME: 10 minutes
MAKES: 24 cookies
INGREDIENTS:
2 cups plus 2 tablespoons (285 grams/10 ounces) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup packed light or dark brown sugar
1 tablespoon grated fresh ginger
2 large egg yolks
1/2 cup unsulphured molasses
1 teaspoon vanilla extract
8 ounces dark chocolate chunks (chop a quality chocolate bar for the best results)
1/3 cup coarsely chopped candied ginger
Granulated sugar
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Crystalized Ginger Cookies
Chewy, crisp, spicy and delicious.
1 cup butter, melted
1¼ cup brown sugar
¾ cup white sugar
2½ cups all-purpose flour
1 tsp salt
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
1tbsp ground ginger
Crystallized ginger:
1 cup fresh chopped ginger
1 cup sugar
2oz water
Insomnia Vegan - Ginger Spice Cookies
Ginger Spice Cookies, Delicious combination of molasses, ginger, cloves allspice and cinnamon makes your mouth sing. Crystallized ginger adds a hint of spicy sweetness.
We received hundreds of responses saying “Heck yeah, we want scrumptious vegan desserts at 2 am” so Insomnia Vegan was born.
We bring you all the delicious vegan yumminess NaturallySweet Desserts is known for while satisfying your late nite snack craving. Insomnia Vegan. 100% vegan 100% delicious.
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Gluten Free Spicy Ginger Cookies Recipe
This little ginger cookie is perfect in every way. It has a wonderful chewy texture and is the perfect blend of sweet and spicy with a sugar coated outside and delightful kick from the crystallized ginger. The crystallized ginger has such a punchy flavor and gentle heat, I can’t imagine a better Fall cookie! Happy Baking, enjoy the beautiful week!
Spicy Ginger Cookies
(Makes 20, 3 inch cookies)
Ingredients
Heaping 1/2 cup (75g) crystallized ginger
3 tablespoons (38g) granulated sugar
1/4 cup + 1 tablespoon (63g) brown sugar
1/4 cup (57g) butter, melted then cooled slightly
2 teaspoons molasses
1 egg, room temperature
1 scant cup (120g) 1:1 gluten free flour blend (I used Bob’s Red Mill)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/16 teaspoon nutmeg
1/16 teaspoon cloves
2 tablespoons granulated sugar for rolling
Instructions
1. In a medium bowl, melt butter and set aside to cool while preparing remaining ingredients.
2. Add gluten free flour, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg and cloves to a small bowl. Set aside.
3. In food processor, combine crystallized ginger, granulated sugar and brown sugar. Mix on high speed until sandy and the crystallized ginger is in tiny pieces.
4. Add ginger/sugar mixture to the mixing bowl with the cooled, melted butter. Mix until incorporated.
5. Add egg and molasses and beat until light and fluffy.
6. Add in dry ingredients and mix until fully incorporated and no flour pockets remain.
7. Cover bowl with plastic wrap and refrigerate for 2+ hours.
8. Preheat oven to 350°F.
9. Remove dough from refrigerator.
10. Add 2 tablespoons granulated sugar to a small bowl.
11. Roll dough into balls and roll each ball in the granulated sugar before placing it on a cookie sheet lined with parchment paper or silicone baking mat.
12. Bake for 8 minutes. Remove pans from the oven and gently tap against the counter to flatten cookies. Return to the oven and bake for an additional 4 minutes.
13. Allow cookies to cool on the pans for 10 minutes, then allow to cool completely on a wire cooling rack.
14. Enjoy! Store leftovers in an airtight container.
Notes:
1. I get my crystallized ginger from Nuts.com. I love knowing that they are certified gluten free and that they ship right to my doorstep!
2. I am definitely a chewy cookie kind of girl. I absolutely love the texture in these cookies, but I know some people are looking for a crispier cookie. If that’s you, simply increase the baking time to ~15 minutes in total.
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Ginger Spice Cookies - Marcel Cocit - Love At First Bite Episode 31
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Holiday Ginger Spice Cookies
Makes : 2 dozen cookies
Ingredients
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp salt
1 egg
3/4-cup vegetable oil or canola oil
1/4-cup molasses
1 cup packed brown sugar
1-cup sugar (for coating)
Directions
1.Preheat oven to 350 degrees.
2.In a medium bowl, stir flour with baking soda, cinnamon, ginger, nutmeg, all spice and salt.
3. In a large bowl, beat egg with a whisk. Then beat in oil and molasses. Beat in brown sugar until mixed well. Gradually stir in flour mixture until well mixed.
4. Place sugar in a small bowl. Pinch off about 1 tbsp dough and roll into a ball. Roll ball in sugar until evenly coated. Place on a baking sheet lined with parchment paper 2 inches apart.
5. Bake until cookies begin to crack and set around edges, 8 to 10 minutes. Remove baking sheets to a rack and let them cool on sheets.