Ginger Brown Sugar Cookies Recipes
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
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
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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From foodnetwork.com
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 …
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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 …
Servings 24
Category Dessert
Author Food Network Kitchen
Difficulty Easy
- 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.
- Line 2 baking sheets with parchment paper. Working with 1 piece at a time, lightly flour the dough and roll out until 1/8 inch thick. Cut out shapes with a 3-inch cookie cutter and arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 30 minutes.
- 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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From bakingmad.com
Step 1: In a large bowl, beat together the soft butter with both the sugars using a wooden spoon. Beat the mixture until they are well combined, but there is no …
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Step 1: In a large bowl, beat together the soft butter with both the sugars using a wooden spoon. Beat the mixture until they are well combined, but there is no …
5/5 (4)
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From foodnetwork.com
For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the brown sugar and butter with an electric mixer on medium speed in a …
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1 teaspoon baking powder. 1/2 teaspoon salt. Preheat oven to 375 degrees F. In a stand mixer bowl combine the butter and brown sugar. Mix butter and brown sugar until combined. Add the eggs and vanilla to the brown …
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From pauladeen.com
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From graceandgoodeats.com
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It will give them a really indulgent flavor, but only add a teaspoon because it has a stronger flavor than the vanilla. 14 tablespoons unsalted butter (1 ¾ sticks) 1/4 cup sugar 2 cups packed dark brown sugar 2 cups flour , …
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From seriouseats.com
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