Ginger Cookie

Ginger Cookie could be just the lacto ovo vegetarian recipe you've been looking for. For 18 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 30. One portion of this dish contains around 1g of protein, 5g of fat, and a total of 115 calories. 181 person were impressed by this recipe. A mixture of ground ginger, pepper, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. Overall, this recipe earns an improvable spoonacular score of 10%. Similar recipes include Ultimate Ginger Cookie, Ginger Cookie Bark, and Ginger Cookie-sorbet Sandwiches.

Servings: 30

Preparation duration: 30 minutes

Cooking duration: 65 minutes

 

Ingredients:

1 1/4 teaspoon baking soda

1/4 cup dark brown sugar

1 large egg yolk

2 1/4 cups all-purpose flour

2 tablespoons ginger preserves (see Cook's Note)

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground mustard

5 cracks freshly ground black pepper

1/2 teaspoon fine salt

1/2 cup sugar, plus more for rolling the cookies

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup unsulphured molasses

1 teaspoon pure vanilla extract

Equipment:

whisk

bowl

hand mixer

spatula

ice cream scoop

baking sheet

oven

Cooking instruction summary:

Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes. Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.) Preheat oven to 375 degrees F. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely. Serve or store in a tightly sealed container for up to 3 weeks.

 

Step by step:


1. Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl.

2. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

3. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds.

4. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more.

5. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

6. Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie.

7. Roll the dough, by hand, into balls.

8. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.)

9. Preheat oven to 375 degrees F.

10. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.

11. Serve or store in a tightly sealed container for up to 3 weeks.


Nutrition Information:

Quickview
114k Calories
1g Protein
4g Total Fat
16g Carbs
0% Health Score
Limit These
Calories
114k
6%

Fat
4g
8%

  Saturated Fat
2g
19%

Carbohydrates
16g
6%

  Sugar
9g
10%

Cholesterol
18mg
6%

Sodium
88mg
4%

Get Enough Of These
Protein
1g
2%

Manganese
0.22mg
11%

Selenium
4µg
7%

Vitamin B1
0.08mg
5%

Folate
18µg
5%

Iron
0.78mg
4%

Magnesium
16mg
4%

Vitamin B3
0.63mg
3%

Vitamin B2
0.05mg
3%

Vitamin A
151IU
3%

Potassium
103mg
3%

Copper
0.05mg
2%

Vitamin B6
0.05mg
2%

Calcium
18mg
2%

Phosphorus
16mg
2%

Fiber
0.37g
1%

Vitamin B5
0.12mg
1%

Vitamin E
0.16mg
1%

covered percent of daily need
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The Arabs invented caramel.

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