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
Brown Butter Ginger Cookies | Food Channel L Recipes
You have to try this recipe at home. I believe that brown butter ginger cookies will become one of yours fav recipe too. Enjoy it!
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 12 cookies:
200 g butter | ¾ cup + 2 tbsp
200 g | 1 cup brown sugar
5 tbsp honey
250 g | 1 ½ cups all-purpose flour
1 tbsp dry ginger
1 tsp cinnamon
1 egg
1 tsp vanilla
1 tsp baking powder
1/ tsp baking soda
1 pinch salt
Sugar
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#cookies #desserts #brownbutter
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 Scap Cookies ||Christmas Cookies || Ready in 20min||Cooking Chef
The dish Name is Ginger Scap Cookies
Ingredients:
Produce:
2 tsp Ginger, ground
Condiments:
1 tbsp Honey
2 tbsp Molasses
Baking & spices:
1 cup All-purpose flour
1 tsp Baking powder
1 tsp Baking soda
5 tbsp Brown sugar, dark
1/2 tsp Cinnamon
1/4 tsp Salt
Dairy:
1/2 cup Butter, unsalted
Quick and easy to make, ginger snap cookies and bursting with flavor. Ready to enjoy in 20 minutes and made with molasses for a rich flavor. Christmas Cookies | Holiday Cookies | Ginger Cookies |Christmas Recipes | Easy Cookies
Chewy Molasses Ginger Cookies | How to make Molasses Cookies
This cinnamon wreath bread is made up of a soft and fluffy yeast dough with a gooey and sticky cinnamon sugar filling, all topped with a sweet icing. Bonus: it's shaped like a beautifully festive wreath!
Check out this recipe at
See more recipes on
Ingredients
2 & 1/2 cups all-purpose flour
1/4 teaspoon salt
1 & 1/2 teaspoons baking soda
1 & 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 & 1/2 sticks) unsalted butter, softened to room temperature
1/3 cup packed brown sugar, light or dark * see notes
1/3 cup granulated sugar
1 large egg
1/4 cup unsulphered molasses
More granulated sugar (for rolling)
Instructions
In a medium bowl, combine flour, salt, baking soda, and ground cinnamon, ginger, and cloves. Whisk together to combine. Set aside.
In a large bowl, combine, butter, brown sugar, and granulated sugar. Cream together until the sugars are fully dissolved in the butter and the mixture is slightly fluffy (about 2 minutes with electric beaters on medium speed or 5 minutes by hand).
Whisk the egg into the butter sugar mix until just combined. Add the molasses, and beat all the ingredients together until fully incorporated and smooth. Add the dry ingredients in about 2 to 3 additions, mixing well after each addition, until you no longer see any dry spots of flour. Cover the dough and chill for 1 hour.
Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats, and set aside.
Uncover the chilled cookie dough. Scoop out about 1 tablespoon of cookie dough and roll into a ball with your hands. Roll the ball of dough in more granulated sugar and position on the prepared baking sheet (leave about 1 inch between each cookie to let it expand). Repeat until all of the dough is used up.
Bake in the center of your preheated 350°F oven for 12 to 15 minutes, or until the cookies have spread out and appear dry on the surface. The tops should also crackle slightly. Cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
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Vegan Ginger Cookies
FULL RECIPE HERE:
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Vegan Ginger Cookies are nicely spiced and easy to make. One of the most perfect holiday cookies, they’re made with ginger, molasses, warm spices, and brown sugar and coated in cane sugar for a sweet crunch.