Ultimate Ginger Cookie

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Ultimate Ginger Cookie might be a recipe you should try. This recipe serves 16 and costs 41 cents per serving. This hor d'oeuvre has 207 calories, 2g of protein, and 4g of fat per serving. This recipe from Foodnetwork requires ground cinnamon, vegetable oil, ground nutmeg, and ground cloves. 20 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a rather bad spoonacular score of 25%. Try The Ultimate Giant Cookie, The Ultimate Refrigerator Cookie, and Ultimate Magic Cookie Bars for similar recipes.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 teaspoon baking soda

1 1/4 cups chopped crystallized ginger (6 ounces)

1 cup dark brown sugar, lightly packed

1 extra-large egg, at room temperature

2 1/4 cups all-purpose flour

2 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1/3 cup unsulfured molasses

1/4 cup vegetable oil

Equipment:

baking paper

oven

hand mixer

spatula

bowl

ice cream scoop

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

3. 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.

4. Add the crystallized ginger and mix until combined.

5. 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.

6. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside.

7. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.


Nutrition Information:

Quickview
206k Calories
2g Protein
3g Total Fat
40g Carbs
2% Health Score
Limit These
Calories
206k
10%

Fat
3g
6%

  Saturated Fat
2g
18%

Carbohydrates
40g
14%

  Sugar
26g
30%

Cholesterol
13mg
4%

Sodium
118mg
5%

Get Enough Of These
Protein
2g
5%

Manganese
0.42mg
21%

Selenium
8µg
12%

Vitamin B1
0.14mg
10%

Folate
34µg
9%

Iron
1mg
8%

Vitamin B2
0.1mg
6%

Magnesium
23mg
6%

Vitamin B3
1mg
6%

Potassium
148mg
4%

Copper
0.07mg
4%

Calcium
34mg
3%

Vitamin B6
0.07mg
3%

Phosphorus
29mg
3%

Fiber
0.69g
3%

Vitamin B5
0.21mg
2%

Zinc
0.21mg
1%

Vitamin E
0.2mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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