ginger cookies

My perfectly spiced and chewy Vegan Molasses Cookies are a quick and easy treat for the holidays. Made with dark molasses and your favourite festive, winter spices, it’ll be hard to stop at just one!

Vegan Molasses Cookies

ginger

baking soda (, (bicarbonate of soda in the UK))

cinnamon

salt

nutmeg

cloves

vegan butter

dark brown sugar

/ 60 mls unsulphured or dark molasses

vanilla extract

Preheat oven to 350 °F (175°C) with 2 shelves placed near the middle of the oven. Then line 2 large baking trays with parchment paper or silicone baking mats.

To a medium bowl add the flour, ground flax, ginger, baking soda, cinnamon, salt, nutmeg and cloves. Mix them together.

To a large mixing bowl or stand mixer add the vegan butter and both sugars. Beat them together until fluffy.

Add the molasses and vanilla and mix again until combined.

Gradually add the flour mixture to the butter mixture, mixing between each addition until it&#039;s combined well and a slightly sticky, rich, dark, cookie dough is formed.

Roll into balls of about 3 tablespoons in size. Roll each ball in a small bowl of granulated white or cane sugar so it sticks all around the outside, then place them on the trays with at least 3 inches of space around each one. Leave them as they are in balls. Don&#039;t squash them down.

Place near the centre shelf of the oven and bake for 13 to 15 minutes, depnding on how well done you like your cookies. I cook mine for 14 minutes. Once done they will have flattened but will look quite puffy with some cracks on top. They will also be extremely soft if you poke them.

Remove from the oven and leave them on the baking tray to cool. Don&#039;t try to move them as they will be too fragile. They firm up as they cool and will also deflate a bit and crack more.

Quick and easy healthy cookies recipe. These golden cookies are ginger and turmeric flavour with a creamy cashew frosting. Vegan and gluten free when made with gluten-free oats.

Ginger Turmeric Cashew Cookies

Bananas

ground Oats

tbsp ground Ginger

tbsp Turmeric

Salt

Black pepper

/ 115 g Cashew nuts

tbsp Sweetener such as Maple syrup

Vanilla

tbsp Coconut oil

Water

Turmeric

Mix all of the dry cookie ingredients together....

Mix all of the dry cookie ingredients together. The oats should be ground into a reasonably fine flour, a small blender jug will do this in 30 seconds.

Mash the bananas with a fork and then...

Mash the bananas with a fork and then mix with the dry ingredients.

Spoon onto a baking tray, try to make...

Spoon onto a baking tray, try to make them the same size and a roughly round shape.

Bake at 180C / 350F for 12-15 mins...

Bake at 180C / 350F for 12-15 mins until they start to get a bit of colour. You will smell a banana caramely smell when they’re cooked.

Take the healthy cookies out of the oven...

Take the healthy cookies out of the oven and leave to cool and firm up.

Blend all of the cashew vanilla icing ingredients...

Blend all of the cashew vanilla icing ingredients together.

Place in the freezer for 5 mins to...

Place in the freezer for 5 mins to firm up.

Ice the cookies and then sprinkle with a...

Ice the cookies and then sprinkle with a pinch of turmeric or ground ginger.

Keep in an airtight container in the fridge...

Keep in an airtight container in the fridge and enjoy within three days.

https://mediavine-res.cloudinary.com/video/upload/ccc9wgoeu5b9xkuenpb4.mp4

Healthy golden ginger turmeric cookies that are flour free and easy to make. This cookie recipe is low sugar with the sweetness coming from bananas. Perfect with cashew vanilla frosting for a decadent dairy-free cookie.

Ginger Turmeric Vanilla Cookies

These spicy Molasses Cookies from Delish.com are winter night's dream.

Molasses Cookies

c. all-purpose flour

baking soda

baking powder

tsp. black pepper

kosher salt

c. (1 1/2 sticks) butter, softened

brown sugar

molasses

pure vanilla extract

tbsp. ginger

c. sugar,

What type of molasses do you prefer cooking with?

I followed the recipe exactly but the cookies were way too runny despite extra cooking. I think there needs to be more flour. If I made these again I would add a whole extra cup of flour. I just wasted  all these ingredients. It also took longer than 10 minutes - almost close to 20 but again if there were more flour it potentially would've cooked faster. The taste is great but these are not serveable.

https://streaming.hearstdigitalstudios.com/0007ba56-4722-4980-8a92-de3922be8102/video_rover_16x9_1080p_hd_1544625187_71754.mp4

With just the right amount of spice, these cookies are the perfect holiday cookie. They're sort of like gingerbread cookies, but way better. They're packed with flavor (don't sleep on the black pepper) and they've got a soft, cake-like texture. We're obsessed.

These Molasses Cookies Are Perfectly Soft

These unique molasses cookies are sweet, chewy, full of warm spices, and big chunks of melty chocolate inside.

Chocolate Molasses Cookies

all-purpose flour (0.23)

1.25 tsp ground ginger (0.12)

tsp ground nutmeg (0.02)

Tbsp unsweetened cocoa powder (0.04)

tsp baking powder (0.02)

Tbsp butter, room temperature (0.80)

Tbsp fresh grated ginger (0.30)

brown sugar (0.24)

molasses (1.18)

semi-sweet chocolate (3.49)

sugar

Add the flour, ground ginger, cloves, nutmeg, coocoa powder, and baking powder to a bowl and stir until well combined.

To a separate bowl, add the butter, fresh ginger, brown sugar, and molasses. use a mixer to beat these ingredients together until light and creamy.

Begin adding the flour mixture into the molasses mixture, ½ cup at a time, beating at low speed, until all of the flour mixture has been incorporated.

Roughly chop the chocolate, then stir it into the cookie dough. Wrap the cookie dough in plastic, then refrigerate for at least one hour.

When you&#39;re ready to bake the cookies, preheat the oven to 325ºF. Place the granulated sugar in a small bowl. Divide the cookie dough into four equal-sized pieces, then divide each of the quarters into six small pieces to make 24 total cookies.

Roll each piece of cookie dough into a ball, then roll the dough ball in the granulated sugar to coat. Place the shaped cookies on a parchment-lined baking sheet, 12 per baking sheet.

Bake the cookies for about 12 minutes in the 325ºF oven, or until they&#39;re slightly cracked on top. Transfer the cookies to a cooling rack. Enjoy warm or at room temperature.

These healthy ginger cookies are gluten-free and Paleo, nicely spiced with ginger, soft and chewy inside, and easy to make with almond flour. They&#39;re a delicious healthy alternative you can make for dessert this holiday season.

Soft and Chewy Healthy Ginger Cookies

(286 grams) blanched almond flour

(68 grams) unrefined coconut sugar

fine Himalayan salt

(80 grams) pastured butter (soften, or coconut oil)

(26 grams) water

egg (room temperature)

In a large bowl, mix together with a spatula the almond flour, coconut sugar, ginger, cinnamon, nutmeg, baking soda, and salt.

In a separate bowl, whisk together with a handheld mixer or whisk the butter, honey and water. Then whisk in the egg until combined.

Using a spatula, mix dry and wet ingredients together. Do not over mix.

Cover and freeze dough for 40 minutes to 1 hour or until it's easy to handle.

Preheat oven to 350°F, and line a cookie sheet with parchment paper.

Roll the chilled dough into balls (about 1 ½ tablespoons per ball), and place each 2-inches apart on the prepared baking sheet. Flatten each cookie with the palm of your hand.

Bake for about 10 minutes or until the bottom and edges start to turn brown, then set the baking sheet on a wire rack to cool.

https://www.youtube.com/watch?v=OnA7KkZMuuc

These healthy ginger cookies are gluten-free and Paleo, nicely spiced with ginger, soft and chewy inside, and easy to make with almond flour. Also made without molasses.

Written recipe: https://livinghealthywithchocolate.com/soft-chewy-ginger-cookies-gluten-grain-free/

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#gingercookierecipe #softgingercookies #glutenfreegingercookies

Healthy Ginger Cookies (Gluten-free, Paleo) Soft and Chewy, Without Molasses!

These family friendly soft and slightly chewy gingerbread cookies are a holiday favorite.  They are easy to make and packed with all your favorite fall spices along with a touch of coffee and molasses.

Soft Gingerbread Cookies

all purpose flour

butter

dark coffee

white sugar

In a medium bowl and combine flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg and salt.  Set aside.

Using mixer cream butter and brown sugar until light and fluffy.  Stir in egg, coffee and molasses.  Slowly blend flour mixture into butter mixture until incorporated; scraping down bowl and beaters.  Shape dough into one inch balls and roll through white sugar.

Place on parchment covered baking sheets one inch apart. Bake for 12-14 minutes.  After 5 minutes move to cookie cooling racks.

One of my favorite cookies! I love these cookies with all the wonderful aromatic spices! The coffee is a really nice touch; really adds a new, unique dimension. Love the way these cookies pair with a cool glass of milk or a warm glass of egg nog!

Whipped up a batch of these this afternoon and they turned out perfect! Exactly what I needed to cure my sweet tooth! Delicious!

I love the flavor and texture of these cookies, so perfectly soft and chewy!

I LOVED these cookies!!! They were so so nice, and fluffy, my whole family enjoyed them. I’ll definitely be making these again. My only mild issue was that they tasted rather strongly of coffee. Maybe I used too strong coffee in them? I’m not really sure but they were still amazing!

Anything with ginger is good with me. These cookies would be perfect for Christmas time.

I firmly believe the only way to make a gingerbread cookie is soft, LOL! This recipe is so delicious, I will be making it all holiday season!

Whipped up a batch of these this weekend and was dreaming of Christmas! Exactly what I needed to cure my sweet tooth; delicious!

Oh my goodness, these are incredible! They taste like Christmas and have the best soft texture.

These cookies are a new favorite. They are delicious and the texture is perfect. Thanks for a great recipe!

https://content.jwplatform.com/videos/BGz0oky1.mp4

These scrumptious Soft Gingerbread Cookies are so full of flavor, slightly crispy on the edges and soft and chewy on the inside.

Spiced Ginger Cookies made with molasses and a lovely blend of holiday spices. Perfect soft Ginger Molasses Cookies for Christmas!

Spiced Ginger Molasses Cookies

butter (softened)

flour

¼ teaspoons soda

sugar-

Preheat oven to 350 degrees Line a cookie sheet with parchment paper.

Cream the butter and sugars using an electric mixer. Add in the egg and molasses.

Whisk together the dry ingredients in a bowl. Pour into wet ingredients and mix well.

Use a 1 TBSP cookie scoop to measure out &amp;  gently roll a ball of cookie dough in your hands. Roll each in raw sugar to coat. Place on cookie sheet, leaving about 2-3" space between each ball.

Bake for 10-12 minutes at 350 degrees. Let sit for an additional 2-3 minutes on the cookie sheet before transferring cookies to a cooling rack. Store in an airtight container.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661968569/i60LCSZjy.mp4

Spiced Ginger Cookies made with molasses and a lovely blend of holiday spices.

Spiced Ginger Cookies

Old fashioned super soft molasses cookies are a homemade classic treat packed with bold flavors of molasses, ginger, and cinnamon in each bite. They&#039;re seriously soft and chewy on the inside with a crackly top outside that&#039;s been rolled in sugar. They&#039;re a fall and holiday favorite recipe that&#039;s the perfect addition to any cookie swap!

Super Soft Molasses Cookies

All-Purpose Flour

tsp Ground Cloves

tsp Ground Ginger

tsp Baking Soda

tsp Ground Cinnamon

Vegetable Oil

Full Flavor Molasses (I used the Brer Rabbit brand)

Large Egg (room temperature)

Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side.

Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable oil and granulated sugar together on medium-high speed until well blended. Add in the full flavored molasses and egg.

Switching the mixer speed to low, gradually add in the whisked dry ingredients until just combined.

Cover the mixing bowl with plastic wrap and refrigerate the molasses cookie dough for a minimum of 2 hours (or until it&#039;s easy to shape).

Once the cookie dough has chilled, adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper or silicone mats.

Using a spoon or a 1 tablespoon size cookie scoop, form 1 inch size cookie dough balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet roughly 2 inches apart.

Bake cookies for 8-10 minutes at 375ºF. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely. The cookies will be puffy at first, but will flatten as they cool.

Molasses cookies can be kept stored in an airtight container for up to a week at room temperature. They&#039;ll stay soft too!

These old-fashioned ginger cookies feature fresh ginger, crystallized ginger, spices, butter, bacon grease, and sparkling sugar, all in one soft, chewy cookie!

Bacon Fat Ginger Cookies with Fresh Ginger

1- inch by 2-inch piece fresh ginger (peeled and finely grated)

bacon grease, room temperature)

unsulfured molasses (or substitute regular molasses)

all-purpose flour

sugar sugar

Preheat the oven to 375 degrees F and line a cookie sheet with parchment paper.

In a medium bowl, squeeze the juice from the grated ginger (compost or discard remaining fibers). Add the butter, bacon grease, brown sugar, egg and molasses and stir until well blended.

In a separate bowl, whisk together the flour, soda, salt, cinnamon, ginger and cloves. Mix the dry ingredients into the butter mixture and stir until well blended. Sprinkle with the chopped crystallized ginger and mix well. Refrigerate, covered, for 1 hour.

Roll in balls using a dining teaspoon. Roll in crystal sugar or granulated sugar and arrange on the prepared cookie sheet about 2 inches apart.

Bake until just starting to brown around the edges, about 10 to 12 minutes. Cool on a wire rack. Store cookies in a covered container in the refrigerator. They taste best if they're eaten within 5 days. Makes about 3 dozen.

Everyone’s Favorite Ginger Cookies Recipe

All-purpose flour

Butter, softened

Egg,

Molasses

Ginger, ground

Baking soda

Cinnamon, ground

Cloves, ground

Preheat oven to 350° F (175° C).

In a medium-sized bowl and combine flour, ginger, cloves, baking soda, salt, cinnamon, and black pepper together and set aside.

In large bowl, beat together 1 cup sugar and butter for 4-6 minutes until soft and light.

Add egg to butter and sugar mixture and beat for 30-40 seconds.

Add molasses, mix well.

Now sift dry ingredients into the wet mixture stirring gradually. Mix until well incorporated into a dough. Be careful not to over-mix. Refrigerate dough for one hour, or until solid enough to roll.

Make small size balls and roll them in remaining 2 tablespoons sugar. Place them on an ungreased cookie sheet at a considerable distance as they spread, and then flatten them with your fingers or a flat spatula.

Bake in batches in preheated oven for 10-12 minutes, until done. Transfer to a cooling rack. Serve when cool.

These White Chocolate Dipped Ginger Cookies are perfect for gifting or Christmas parties. They're easier to make than you'd think, and they have the most delicious gingery favor and a perfectly chewy texture. For the holly decoration you can also simplify it by using holly sprinkles.

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