The Ultimate Ginger Cookies | Barefoot Contessa: Cook Like a Pro | Food Network
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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
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
#ClaireSaffitz #HolidayCookies #Cookies
Chewy Molasses Spice Cookies
Special Equipment:
Stand or hand mixer
Ingredients:
3 3/4 cups all-purpose flour (17 oz / 488g)
1 tablespoon baking soda (0.63 oz / 18g)
2 1/2 teaspoons ground ginger
1/2 teaspoon finely ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter (6 oz / 170g), melted and cooled to room temperature
1 1/2 cups packed dark brown sugar (10.6 oz/ 300g)
2 large eggs (3.5 oz/ 100g), at room temperature
1/2 cup unsulfured molasses (5.6 oz/ 160g)
2 teaspoons apple cider vinegar (0.33 oz/ 9g)
2 teaspoons vanilla extract
1/2 cup demerara sugar, for rolling
0:00 Start
0:01 Intro To How to Make Chewy Molasses Spice Cookies
0:24 Dessert Person Animation/Jingle
0:41 Claire Talks About Molasses Spice Cookies
1:35 Where's Claire's Homegrown Vanilla?
2:05 Ingredients & Special Equipment
3:06 Mix the Dry Ingredients
5:08 Make the Dough
9:40 Roll the Dough Into Balls/ Bake
11:30 Cool & Serve
12:15 Recap / Outro
13:15 Guess who?!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Chewy Molasses Cookies - Recipe Video
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Thick, chewy, cakes cookies with a wonderful taste of molasses and ginger.
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Soft & Chewy Ginger Molasses Cookies | Soft & Chewy Gingersnaps Recipe
Soft & Chewy Ginger Molasses Cookies | Gingersnap-less Cookies
These delicious old-fashioned ginger molasses cookies are definitely a holiday favorite and also enjoyed all year round. They have crackly, sparkling tops and perfectly spiced flavor. They are coated with crunchy sugar exterior with a soft and chewy interior. These cookies are the ideal heartfelt gifts.
You’ll need:
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup unsalted butter (melted)
• ½ cup light brown sugar (packed)
• 1 medium whole egg (room temperature)
• ¼ cup molasses (I used grandma’s unsulphured molasses)
Makes 20 cookies
:: HELPFUL HINTS ::
* Pull them out of the oven once they have flattened out and cracks appear on the surface. They should still be soft at the center. They will settle as they cool. Let them rest for 1 minute on the baking tray and transfer them in wire rack to finish cooling completely.
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
Happy baking!
Thanks for watching!
Ginger Molasses Cookie Recipe
These delicious cookies were recently repopularized by a huge coffee chain. We make them more spicy by adding minced crystallized ginger.
Baking these cookies just a tiny bit longer causes them to become nicely crispy, so it can make excellent gingersnaps as well. So remove them promptly from the oven in order to keep them chewy.
Makes roughly 36 cookies.
Equipment:
• an electric mixer of some variety is recommended, or a spoon
• large mixing bowl (the mixer’s bowl if it has one)
• smaller mixing bowl
Ingredients:
21⁄4 cup AP flour
1 tsp baking soda
1 tsp baking powder
1 cup brown sugar dark
1⁄2 lb butter softened
1 ea egg
1⁄2 tsp salt
1 tsp cinnamon
1 tsp ginger
1⁄4 cup regular molasses
31⁄2 oz crystallized ginger minced; optional
1⁄4 cup sugar for rolling dough balls
Procedure:
1. Preheat the oven to 375°F
2. In the smaller or non-mixer bowl, combine the flour with the baking powder and baking soda. Be sure to mix it well.
3. Place the softened butter and the sugar together in the mixer bowl, and cream them together.
4. Add the molasses, egg and spices and mix everything together thoroughly.
5. With the mixer turned off, add the flour to the wet ingredients.
6. Carefully pulse the mixer to work in the flour, starting with very short pulses, so as not to send the flour flying out of the bowl.
7. Scrape down the sides of the bowl once the flour is barely mixed through.
8. Continue mixing just until dough is homogenous; do not overmix.
9. Make dough into balls a little over 1” in diameter, and roll them in the white sugar.
10. Freeze any balls of dough which won’t be baked immediately.
11. Bake frozen dough at 375°F for about 12 minutes; slightly less if not frozen.
Music:
GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
#cookiesrecipe #gingerbreadcookies #christmascookiesrecipe
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