Showing posts sorted by relevance for query ginger cookies. Sort by date Show all posts
Showing posts sorted by relevance for query ginger cookies. Sort by date Show all posts


Chewy Chocolate Ginger Cookies

To finish out our week of cookiescookiescookies, I've partnered with the Harmons bloggers to present a Christmas cookie post! We gathered a while back to share holiday cookie recipes and have a little tasting party. It was a sweet afternoon of sugar and spice.

Have you ever made a macaron cookie? My friend Caroline is an expert at macaron making.  Her Pumpkin French Macaron Cookies are amazing! Such a fun addition to your holiday cookie platter.
And the flavors! They taste just like the holidays.

Becky, from Vintage Mixer made Frosted Honey Christmas Cookies. They reminded me of a recipe that would have been passed through a family, hand written on a 3x5 card, and tucked away in a recipe box!  I loved the way Becky piped the frosting on this simple and not overly sweet cookie.

Jesseca at One Sweet Appetite was on Channel 4 News in SLC recently, and shared her recipe for these oh-so-darling Melted Snowmen Cookies. Wouldn't your kids love these? They're almost too cute to eat.

The Harmons bakers shared their recipe for Peppermint Ganache Cookies. If you're a peppermint lover, make sure to check out this recipe! Also,  if you are looking for a special ingredient for your holiday baking and can't find it, the amazingly helpful employees at Harmons will special order it for you.

For my contribution to our cookie-fest, and to end our week of Christmas cookie posts, I baked up a ginger cookie with a special twist.
The best kind of twist.
C H O C O L A T E !
What could be more wonderful than a Chewy Chocolate Ginger Cookie? This recipe comes together in just a few minutes and is what I call a pantry-ready cookie, meaning most of the items for this cookie are probably already in your pantry. Or in your mom's pantry.
My family is officially addicted to ginger and chocolate.

photo credit Caroline Drake

Chewy Chocolate Ginger Cookies
A Bountiful Kitchen
print recipe

1/2 cup canola or vegetable oil
3/4 cup butter, softened
2 cups sugar
2 eggs
1/2 cup molasses
1/2 cup unsweetened powdered chocolate
3 3/4 cups all purpose flour
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
sugar, granulated or powdered for coating cookies

Place butter, oil, sugar, egg, molasses and unsweetened cocoa in a large bowl and beat together until blended well.
Mix remaining dry ingredients into wet ingredients, if using a mixer, this should be done on low speed and take about 10-15 seconds.
Form dough into balls using a 2 inch scoop. Roll in granulated sugar. Place on ungreased cookie sheet.  Crowd cookies together on one cookie sheet and place in fridge for about 30 minutes.
Preheat oven to 350 degrees.
Place cookies on cookies sheets (about 6-8 per sheet) , and slightly flatten with palm of hand. Bake for about 8 minutes or until set. The cookies will flatten as they cool. Sprinkle with additional sugar after removing from oven.


Giant Ginger Cookies

Another crowd pleasing fall favorite! This recipe was adapted from a Better Homes and Gardens recipe for Ginger Cookies.

Giant Ginger Cookies
adapted from Better Homes and Gardens
print recipe

4 ½ cups all purpose flour
4 teaspoon ground ginger
2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
¼ teaspoon salt
1 ½ cups shortening
2 cups granulated sugar
2 eggs
½ cup molasses
¾ cup coarse (Turbinado) sugar or granulated sugar

In a medium sized mixing bowl, stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, beat shortening until softened. Gradually add the 2 cups granulated sugar, beat until fluffy. Add eggs and molasses, beat well. Add half of flour mixture, mix until combined. Stir remaining flour in with a wooden spoon.
Using large ice cream scoop,or cookies scoop, shape dough into 3 inch balls. About the size of a golf ball, maybe a little bigger. Roll in the coarse or granulated sugar. Place on an ungreased cookie sheet about 4 inches apart.
Bake in a 350 oven for 12 minutes or until cookies are light brown and puffed. You may need to adjust the cooking time. Check the cookies after 10 minutes. (Do not over bake or cookies will not be chewy.) After they are removed from the oven, slam the cookies sheet on the counter, and slightly flatten or spread the cookies with the back of a spoon. The cookies should crackle. Sprinkle on a little more sugar while hot.

-I like to use half Butter Flavor Crisco and half regular Crisco.


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