Best 2 Ginger And Spice Cookies Recipes

**Aromatic Ginger and Spice Cookies: A Culinary Journey Through Warmth and Flavor**

Indulge in a delightful culinary adventure with our exquisite Ginger and Spice Cookies, where the warmth of aromatic ginger and the harmonious blend of spices create an explosion of flavors. Each bite of these delectable cookies is a symphony of perfectly balanced sweetness, spiciness, and a hint of tanginess, leaving your taste buds tantalized and yearning for more. Discover a collection of irresistible recipes within this article, ranging from classic Ginger Snaps to Chewy Ginger Molasses Cookies and the uniquely festive Gingerbread Cookies. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you effortlessly through the process of creating these delectable treats that are perfect for any occasion.

Here are our top 2 tried and tested recipes!

GINGER AND SPICE COOKIES

Ginger and Spice Cookies image

Soft cookies, with a touch of spice.

Provided by Janet

Categories Desserts Cookies Spice Cookie Recipes

Time 45m

Yield 60

Number Of Ingredients 11

Ingredients

4 cups sifted all-purpose flour
¾ teaspoon baking soda
¾ teaspoon ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
½ teaspoon salt
2 eggs
½ cup unsulfured molasses
1 ¼ cups white sugar
1 cup unsalted butter
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream the butter with the sugar until light and fluffy. Stir in molasses and eggs. Stir in vanilla. Sift together the flour, baking soda, ginger, cinnamon, cloves and salt. Gradually stir into the butter mixture. Lightly cover a piece of wax paper with sugar. Drop tablespoon-sized pieces of dough onto paper and coat with sugar.
Bake 14 to 15 minutes in the preheated oven, or until golden brown. Let cool on wire racks.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 39.2 mg, Sugar 5.7 g

EXOTIC SPICE COOKIES WITH GINGER, CARDAMOM AND ROSE WATER

Exotic Spice Cookies with Ginger, Cardamom and Rose Water image

Provided by Food Network

Categories dessert

Time 1h33m

Yield about 2 1/2 dozen cookies

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 1/4 teaspoons ground ginger
2 teaspoons baking soda
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening, room temperature
1 large egg
1/4 cup honey
1 teaspoon rosewater
3/4 cup turbinado (raw) sugar, for rolling

Steps:

Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger. Set aside momentarily.
In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not over-beat, it will add too much air). Add the egg, honey and rosewater and beat until blended. Stir in the flour mixture with a wooden spoon, mixing until just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350 degrees F. Lightly spray 2 cookie sheets with nonstick cooking spray. Spoon the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.
Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute. Carefully transfer cookies to wire racks; cool completely.

Tips:

Use fresh ginger for the best flavor. If you don't have fresh ginger, you can use 1/2 teaspoon ground ginger instead.
Don't overmix the dough. Overmixing will make the cookies tough.
Roll out the dough to a thickness of 1/4 inch. If the dough is too thick, the cookies will be too soft. If the dough is too thin, the cookies will be too crispy.
Bake the cookies until the edges are golden brown. If the cookies are underbaked, they will be too soft. If the cookies are overbaked, they will be too hard.
Let the cookies cool on a wire rack before storing them. Storing the cookies while they are still warm will make them soft and chewy.

Conclusion:

These ginger and spice cookies are a delicious and festive treat that are perfect for the holiday season. They are easy to make and can be enjoyed by people of all ages. With their warm and spicy flavor, these cookies are sure to be a hit at your next holiday party.