How To make Spice Cookies with Candied Ginger
1 3/4 c Plus 2 teaspoons all-purpo
-se flour 1 ts Baking soda
1/4 ts Salt
3/4 c (1 1/2 sticks) unsalted
-butter -- room temp. 1/2 c Plus 2 teaspoons sugar
3 ts Finely chopped crystallized
-ginger (about 1 lg Egg white
2 ts Dark corn syrup
1 1/4 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground cloves
Sugar Powdered sugar Recipe by: blau@diphda.crd.ge.com (lauren h halverson) Position rack in center if oven and preheat to 350 degrees. Grease heavy large cookie sheets. Combine flour, baking soda and salt in medium bowl. Beat butter, 1/2 cup plus 2 tbsp. sugar and crystallized ginger in another bowl until fluffy. At low speed, beat in egg white, corn syrup, cinnamon, ground ginger, and cloves. Add dry ingredients and beat just until moist clumps form. Press mixture together to form smooth dough.Form level tbsp. of dough into 1 inch balls. Roll in sugar and place on prepared cookie sheet, 2 inches apart. Dip bottom of glass into sugar. Press cookies to 2 1/2 inch rounds with glass, dipping glass into sugar before each pressing. Bake until cookies are light brown, about 13 minutes. Let cookies stand on baking sheet 5 minutes. Transfer to rack and cool completely. sift powdered sugar over half of each cookie. (Can be prepared ahead. Wrap airtight and let stand at room temp 1 week or freeze 1 month.) -----
How To make Spice Cookies with Candied Ginger's Videos
How to Make Molasses Spice Crinkle Cookies
This one classic cookie recipe can become three with the simple addition of chocolate chips or candied ginger. Molasses Spice Crinkle Cookies/Chocolate Chip Molasses Cookies/Double Ginger Spice Cookies
Easy, Spicy Ginger Cookies!
Soft, chewy, with a crispy sugar coating and plenty of spice and warmth. These Spicy Ginger Cookies are impossible to resist and great for the holidays!
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Spicy Ginger Cookies
Makes about 3 dozen delicious cookies
Ingredients:
2 cups AP flour (272 grams)
2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup vegetable shortening (95 grams)
1/4 cup unsalted butter, room temperature (56 grams)
1/2 cup packed, light brown sugar (110 grams)
1/2 cup granulated sugar (100 grams)
1/4 cup molasses (70 grams)
1 lg egg, room temperature
2 tbsp finely chopped crystalized ginger
1/4 cup raw or turbinado sugar (50 grams)
1 tbsp ground cinnamon
I hope you enjoy making this and really enjoy eating it!
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Peace and Love!
~Tony, The Cajun Baker
Music: Hope and Kindness Royalty Free Music from mixkit
Chewy, Spiced Ginger Creams | Cupcake Jemma
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CUPCAKE JEMMA
CRUMBS & DOILIES
It's week 4 of the Bake the Book challenge and we're sharing this corker of a recipe from the Cookies chapter of the Crumbs book.. The chewy, ginger creams! They're super soft, chewy ginger biscuits, rolled in crunchy brown sugar and sandwiched with a tangy cream cheese frosting - absolutely DELISH!!
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GINGER COOKIES
140g soft butter
150g light brown sugar
70g golden syrup
1 egg
225g plain flour
1.5 tsp bicarb
2 tsp ground cinnamon
2 tsp ground ginger
1⁄4 tsp ground cloves
150g demerara sugar
CREAM CHEESE ICING
70g soft butter
Pinch of sea salt
115g cream cheese
395g icing sugar
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Easy Gingersnap Cookies - How to Make Crispy or Chewy Gingersnaps
Learn how to make Easy Gingersnap Cookies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Gingersnap Cookies recipe.
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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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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