Ginger Cookies Recipe | Without Oven | Eggless Cookies | Ginger Biscuits | Cooking for Joy
Presenting fresh and delicious Ginger Cookies. They are perfect to pair with an afternoon tea.
Ingredients
Wheat Flour or Atta: 1 cup
Plain Flour or Maida: 1 cup
Sugar: ¾ cup
Baking Soda: ½ tsp
Ginger Powder: 2 tsp
Cinnamon Powder: 1 tsp
Melted Butter: 100 gm
Honey: 2 tsp
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The BEST Triple Ginger Snap Cookies ~ Full recipe in description
In this video I make the most amazing ginger snap cookies you'll ever taste.
THUSLY COMMENCE—
Preheat oven to 300 degrees F; position oven racks to upper-middle and lower-middle positions.
Whisk together 1st 3 Ingredients, set aside:
2 1/2 cups all-purpose flour
2 teaspoons baking soda (sift if soda is gritty)
1/2 tsp. salt
Melt & tend till golden-brown tone:
1 & 1/2 sticks of butter
After butter cools to warm, stir in the following & add mixture to set-aside dry ingredients:
4T ground ginger (For quality intense ginger grind up your own dried out ginger, skin & all and you will actually taste it!)
1/2 tsp. ground cinnamon
1 1/4 cups packed dark brown sugar
1/4 cup molasses (not BlackStrap)
4T packed grated fresh ginger
1 large egg + 1 large egg yolk
Stir-in till well distributed then cover & chill till firm —couple hrs?:
1/2 cup packed finely chopped crystalized ginger
Line baking sheets with parchment:
Sparkling sugar for patting
Shape dough into small round balls of equal size (tiny scoop helps to keep consistent —I prefer smaller than an inch).
Then press tops of ball or half ball into bowl of sparkling sugar & place sugar-side-up, few inches apart on baking sheet.
Baking time depends on oven, size of balls/half-rounds, and preference of bite —be it crisp all through or a slight bend and then snap in the end of the bite. (this will take experimenting by baking only 1 or 2 & cool In ice box to taste for bendability and then SNAP!
I find that as soon as the domes flatten, and a wee wait past that occurrence, whip out of oven, & slip parchment with snaps off baking sheet to stop residual baking sheet.
Once you know what suits you, —experts be ye … and easy to be consistent, It blows folks away up into the heights of hope & joy & knowing when they gobble. It helps to change the world and this is worth it.
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The Best Ginger Snap Cookies Ever
Ingredients
¾ c. unsalted butter (softened)
1 c. granulated white sugar
¼ c. molasses
1 egg
2 c. all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
3 tsp. ground ginger
½ tsp. cloves (optional)
1 tsp. salt
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eggless ginger cookie recipe /cinnamon ginger biscuits
It may be called a cookie or a biscuit this eggless ginger cookie is an addictive snack and a christmas special recipe that you can try for sure. The total burst of flavours from freshly ground cinnamon was so inviting and more than that the dry ginger powder makes it a complete yummy delight. As always said baking is a science and the oven temperature for each one differs so bake it accordingly and enjoy this crunchy chewy biscuits.
#egglessbaking #christmascookie #gingerbiscuits
NOTE: In the video I have given baking soda measurement as 1/4 th tsp its 1/2 tsp.
INGREDIENTS:
All purpose flour/maida - 95 gms
Jaggery powder/vellam - 50 gms
Butter unsalted(cold) - 50 gms
Ginger(dry)powder - 3/4 tsp
Cinnamon powder - 1/4tsp(little less)
Salt - 1/4 tsp
Baking soda - 1/2 tsp
Honey - 2tbsp
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Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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***RECIPE, MAKES ONE LOAF ***
(Based on an old Joy of Cooking recipe)
1 cup (237 mL) milk or water
1/2 cup (118 mL) mollasses
1/2 cup (118 mL) honey
1/2 cup (one stick, 113g) butter
1/2 cup (100g) granulated sugar
1 egg
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt (maybe 3/4 if using unsalted butter)
1 1/2 teaspoons baking soda
2 tablespoons ground cinnamon
2 tablespoons ground ginger (use half if you don't want it very spicy)
a little finely-ground black pepper
Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling.
Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients.
Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour.
The butter should be melted now — put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth.
Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect.
Ginger Snap Cookie
I teach you one of my all time favourite cookie recipes.
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Ingredients:
2 ¼ Flour
2tsp baking soda
½ tsp Salt
1 ¾ tsp Ginger
1 tsp Cinnamon
¼ tsp Clove
¾ cup Butter
⅔ cup White Granulated Sugar (Plus a ¼ cup for rolling)
⅓ cup Brown Sugar
⅓ cup Fancy Molasses
1 Egg
Method:
Preheat the oven to 350°F. Grease 3 baking sheets with non-stick spray and line them with parchment paper.
Combine Flour, Spices Salt, and Baking Soda in a bowl and set aside
Using the paddle attachment, cream the Butter, Brown Sugar, and White Sugar together in a stand mixer at high speed until light and fluffy (roughly 3-5 minutes)
Add Molasses and Cream for an additional 2 minutes
Add the Egg and mix until fully incorporated
Reduce the speed of your mixer and add the Dry mix in 3 parts until fully combined.
Using a small ice cream scoop, portion 12 dough balls per baking sheet. Do not roll the dough yet. Let unrolled balls chill in the refrigerator for at least 30 minutes
Roll the chilled balls in your hands and toss them in a bowl of granulated sugar. Re-refrigerate the balls for an additional 30 minutes.
Bake for 15 minutes or until the tops are browned and cracking.