Ginger Brown Sugar Cookies Recipes

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Ginger-Brown Sugar Cookies image

Remember old-fashioned chewy ginger cookies? These get an extra spicy hit from crystallized ginger.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 36

Number Of Ingredients 9



Brown Sugar Cookies image

Recipe From epicurious.com

Provided by Gretchen Holt-Witt

Categories     Cookies     Ginger     Dessert     Bake     Kid-Friendly     Quick & Easy     Back to School     Family Reunion     Cinnamon     Potluck     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield About 4 dozen cookies

Number Of Ingredients 8



Brown Sugar Cookies image

This recipe comes from "A Collection Of The Very Finest Recipes Ever Assembled Into One Cookbook". From 1979. These are amazing cookies. I love sugar cookies, and was skeptical when I saw this recipe, but I thought I'd give it the benefit of the doubt, and just let me say, they are WONDERFUL. *NOTE*: Use fork tines dipped in brown sugar to form. It leaves a nice light "crust" if you will on top.

Recipe From food.com

Provided by crazycookinmama

Categories     Dessert

Time 15m

Yield 36-42 Cookies

Number Of Ingredients 10

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  • Make the cookies: Sift together the flour, ginger, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, at least 4 hours.
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  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are light golden around the edges, 15 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
  • Make the icing: Whisk the confectioners¿ sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft peaks form, adding up to 1 more tablespoon water as needed. Tint with food coloring, if desired. Spread or pipe on the cookies. Sprinkle with nonpareils. Let set, about 1 hour.
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