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:

Equipment:

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:

covered percent of daily need