Cookies
If you love cookies, today's post is sure to please. Check out the Ginger Molasses Cookies, the Spiced Mexican Chocolate Cookies, and the rest of today's yumminess. Enjoy!
PEPPERMINT STRIPE COOKIES
This is from Susan Spungen in The New York Times cooking enewsletter. For this really yummy cookie recipe, Susan wrote, "Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes and arranged randomly. To paint on cookies, they must be first coated with royal icing and allowed to dry, preferably overnight. Luster dust and petal dust, colored powders used in cake decorating, are mixed with peppermint extract (or lemon extract, if you prefer) as a medium. (The dusts are available from cake-decorating stores, craft stores or online.) Make sure the peppermint extract you use is primarily alcohol, which evaporates immediately, leaving the pigment behind, and not primarily peppermint oil, which might stain the cookies. Flat, soft art brushes work best to apply the color, and a plastic paint tray with wells is best for mixing them."
Total Time: 1 hour, plus at least 4 hours' drying; Yield: About 2 dozen cookies
This was featured in "12 Stunning Cookies That Will Impress Everyone You Know," and can be viewed online at https://cooking.nytimes.com/recipes/1020646-peppermint-stripe-cookies.
Ingredients
For the Royal Icing
2 cups unsifted confectioners’ sugar, plus more if needed
2 egg whites (or 2 tablespoons meringue powder and 4 tablespoons water)
A few drops of glycerin, if desired to create more of a sheen (optional)
For the Cookies and Decorating
1 recipe Basic Sugar Cookies, dough flavored with 1/2 teaspoon peppermint extract (omit the vanilla extract), cut into 3-inch squares and cooled
Red and pink petal dust and luster dust
Preparation
Prepare the royal icing: In the bowl of a stand mixer fitted with the whip attachment, combine the confectioners’ sugar, egg whites and glycerin, if using. Combine on low speed, then raise speed to high and beat until stiff peaks form, about 5 minutes. Remove bowl from mixer, and test some of the royal icing on a cookie: If it doesn’t spread out to a smooth finish within 10 seconds, it’s too thick. Add 1 to 2 tablespoons water as needed to thin the mixture, whipping it by hand using the whip attachment. If the royal icing runs off the edge of the cookie, it’s too thin, so you’ll need to whisk in more sugar to thicken. You should have 1-1/2 cups royal icing.
Transfer to a small airtight container and refrigerate. It can be left out for 1 or 2 days, but you’ll need to refrigerate for longer storage. (The icing will keep, refrigerated, for several weeks.)
Decorate the cookies: Pour the royal icing into a wide bowl. (The icing can be used cold, but it may separate, so it needs to be whisked, and may need to be thinned out with water or thickened with confectioners’ sugar.) Holding a cookie by the edges, with the top-side down, dip into the icing, moving the cookie around a bit to make sure the icing coats the whole surface. Gently shake the cookie from side to side to let the excess icing drip off.
Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges. Repeat with all the cookies. Place on a cooling rack set over a parchment- or wax paper-lined baking sheet to dry completely, preferably overnight (or at least 4 hours).
When dry, set up the cookies on a baking sheet or other flat surface in four rows of five cookies (you may have a few extra cookies), so they are abutting one another with no spaces. Mix the petal dust and luster dust with enough peppermint extract to make a very loose “wash” and, using brushes of different widths, make continuous brushstrokes in a few different widths across the entire surface. If you run out of pigment as you’re brushing, dip the brush again, and continue the line, allowing the brush texture to show in places. When dry, rearrange the cookies on a platter so the lines no longer match up. Cookies will keep in an airtight container for up to 2 weeks.
BEST SUGAR COOKIES
This is from Susan Spungen in The New York Times cooking enewsletter. For this recipe, Susan wrote, "This easy sugar cookie dough is perfect for rolling and cutting and bakes into cookies ideal for frosting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They’ll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies."
Total Time: 1 hour; Yield: 2 dozen cookies
This was featured in "12 Stunning Cookies That Will Impress Everyone You Know," and can be viewed online at https://cooking.nytimes.com/recipes/1020651-best-sugar-cookies.
Ingredients
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter (2 sticks), softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Preparation
Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1-1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
Bake until golden brown at the edges, 12 to 14 minutes.
Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.
GINGER MOLASSES COOKIES
This yummy recipe is from Jessie Sheehan at The Spruce Eats. Jessie wrote, "Our chewy ginger molasses cookies are a true holiday cookie dream. Take a bite of chewy centers, crispy edges, and the best fall spices like ginger, cinnamon, and a dash of white pepper for a little kick. Tossed in granulated sugar before baking, the resulting cookie is a sparkly treat with a wonderful bite. These cookies travel well when packaged carefully and are a perfect addition to any dessert table after the Thanksgiving or Christmas meal. They also make a great everyday dessert when served on their own or with vanilla ice cream and a drizzle of caramel.
"Making the cookies does not require a stand or hand mixer and they freeze beautifully, either pre- or post-bake, making them a fabulous choice if you like to plan and make ahead."
Prep Time: 25 minutes; Cook Time: 12 minutes; Chilling the Dough: 80 minutes; Total Time: 117 minutes; Servings: 18 servings; Yield: 36 cookies
To view this online, go to https://www.thespruceeats.com/ginger-molasses-cookies-5086423.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon white pepper, optional
6 ounces (3/4 cup) unsalted butter, melted
1 cup dark brown sugar, packed
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup molasses
Granulated sugar, for rolling
Directions
Gather the ingredients.
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the egg and yolk one at a time, whisking after each addition.
Add the vanilla and molasses and whisk until smooth.
Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
Scoop the dough into 1-1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.
For Great Results
Follow our expert advice to make unforgettable ginger cookies:
Bake for 12 minutes for a chewier cookie. For a crispier cookie, bake for 14 minutes.
Refrigerate the dough overnight and up to 72 hours for extra-chewy cookies.
Re-sugar the baked cookies by dipping each side in a shallow bowl of granulated sugar while still warm for even more sparkle.
Keep in an airtight container on the counter for three days or freeze in a resealable plastic bag for up to a month.
Other Flavors and Additions
For a different flavor profile, here are some of our favorite variations:
Add cayenne pepper instead of white pepper for a different kind of heat.
Add 3/4 cup chocolate chips or chunks for a delicious ginger chocolate cookie.
Add 3/4 cup macadamia nuts, almonds, or cashews for a nutty flavor and extra texture. If needed, use sunflower seeds for a cookie that's free of tree nuts.
Use turbinado sugar, rather than granulated, for even more sparkle and crunch.
Sprinkle with cinnamon sugar, rather than just granulated, for an even spicier finish.
Scoop the cookies with a 1/4-cup ice cream scoop, rather than one sized at 1-1/2 tablespoons, and make jumbo ginger molasses cookies.
ITALIAN LEMON COOKIES
Recipe Yield: Yield: 27 Servings; Serving Size: 2 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Notes:
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g
SPICED MEXICAN CHOCOLATE COOKIES
This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"
Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36
To view this online, click here.
Ingredients
1-1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar
Directions
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Tips from the Betty Crocker Kitchens
tip 1
Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
Tip 2
When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
tip 3
Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
tip 4
For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
PEPPERMINT STRIPE COOKIES
This is from Susan Spungen in The New York Times cooking enewsletter. For this really yummy cookie recipe, Susan wrote, "Inspired by a series of brushstroke paintings by Ellsworth Kelly, these sugar cookies are meant to be lined up in a tight grid, painted with bold red stripes and arranged randomly. To paint on cookies, they must be first coated with royal icing and allowed to dry, preferably overnight. Luster dust and petal dust, colored powders used in cake decorating, are mixed with peppermint extract (or lemon extract, if you prefer) as a medium. (The dusts are available from cake-decorating stores, craft stores or online.) Make sure the peppermint extract you use is primarily alcohol, which evaporates immediately, leaving the pigment behind, and not primarily peppermint oil, which might stain the cookies. Flat, soft art brushes work best to apply the color, and a plastic paint tray with wells is best for mixing them."
Total Time: 1 hour, plus at least 4 hours' drying; Yield: About 2 dozen cookies
This was featured in "12 Stunning Cookies That Will Impress Everyone You Know," and can be viewed online at https://cooking.nytimes.com/recipes/1020646-peppermint-stripe-cookies.
Ingredients
For the Royal Icing
2 cups unsifted confectioners’ sugar, plus more if needed
2 egg whites (or 2 tablespoons meringue powder and 4 tablespoons water)
A few drops of glycerin, if desired to create more of a sheen (optional)
For the Cookies and Decorating
1 recipe Basic Sugar Cookies, dough flavored with 1/2 teaspoon peppermint extract (omit the vanilla extract), cut into 3-inch squares and cooled
Red and pink petal dust and luster dust
Preparation
Prepare the royal icing: In the bowl of a stand mixer fitted with the whip attachment, combine the confectioners’ sugar, egg whites and glycerin, if using. Combine on low speed, then raise speed to high and beat until stiff peaks form, about 5 minutes. Remove bowl from mixer, and test some of the royal icing on a cookie: If it doesn’t spread out to a smooth finish within 10 seconds, it’s too thick. Add 1 to 2 tablespoons water as needed to thin the mixture, whipping it by hand using the whip attachment. If the royal icing runs off the edge of the cookie, it’s too thin, so you’ll need to whisk in more sugar to thicken. You should have 1-1/2 cups royal icing.
Transfer to a small airtight container and refrigerate. It can be left out for 1 or 2 days, but you’ll need to refrigerate for longer storage. (The icing will keep, refrigerated, for several weeks.)
Decorate the cookies: Pour the royal icing into a wide bowl. (The icing can be used cold, but it may separate, so it needs to be whisked, and may need to be thinned out with water or thickened with confectioners’ sugar.) Holding a cookie by the edges, with the top-side down, dip into the icing, moving the cookie around a bit to make sure the icing coats the whole surface. Gently shake the cookie from side to side to let the excess icing drip off.
Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. It should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges. Repeat with all the cookies. Place on a cooling rack set over a parchment- or wax paper-lined baking sheet to dry completely, preferably overnight (or at least 4 hours).
When dry, set up the cookies on a baking sheet or other flat surface in four rows of five cookies (you may have a few extra cookies), so they are abutting one another with no spaces. Mix the petal dust and luster dust with enough peppermint extract to make a very loose “wash” and, using brushes of different widths, make continuous brushstrokes in a few different widths across the entire surface. If you run out of pigment as you’re brushing, dip the brush again, and continue the line, allowing the brush texture to show in places. When dry, rearrange the cookies on a platter so the lines no longer match up. Cookies will keep in an airtight container for up to 2 weeks.
BEST SUGAR COOKIES
This is from Susan Spungen in The New York Times cooking enewsletter. For this recipe, Susan wrote, "This easy sugar cookie dough is perfect for rolling and cutting and bakes into cookies ideal for frosting. It holds its shape well during baking, tastes great, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary or almond extract. You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They’ll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies."
Total Time: 1 hour; Yield: 2 dozen cookies
This was featured in "12 Stunning Cookies That Will Impress Everyone You Know," and can be viewed online at https://cooking.nytimes.com/recipes/1020651-best-sugar-cookies.
Ingredients
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter (2 sticks), softened
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
Preparation
Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1-1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
Bake until golden brown at the edges, 12 to 14 minutes.
Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.
GINGER MOLASSES COOKIES
This yummy recipe is from Jessie Sheehan at The Spruce Eats. Jessie wrote, "Our chewy ginger molasses cookies are a true holiday cookie dream. Take a bite of chewy centers, crispy edges, and the best fall spices like ginger, cinnamon, and a dash of white pepper for a little kick. Tossed in granulated sugar before baking, the resulting cookie is a sparkly treat with a wonderful bite. These cookies travel well when packaged carefully and are a perfect addition to any dessert table after the Thanksgiving or Christmas meal. They also make a great everyday dessert when served on their own or with vanilla ice cream and a drizzle of caramel.
"Making the cookies does not require a stand or hand mixer and they freeze beautifully, either pre- or post-bake, making them a fabulous choice if you like to plan and make ahead."
Prep Time: 25 minutes; Cook Time: 12 minutes; Chilling the Dough: 80 minutes; Total Time: 117 minutes; Servings: 18 servings; Yield: 36 cookies
To view this online, go to https://www.thespruceeats.com/ginger-molasses-cookies-5086423.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon white pepper, optional
6 ounces (3/4 cup) unsalted butter, melted
1 cup dark brown sugar, packed
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup molasses
Granulated sugar, for rolling
Directions
Gather the ingredients.
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and white pepper, if using.
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the egg and yolk one at a time, whisking after each addition.
Add the vanilla and molasses and whisk until smooth.
Add the dry ingredients to the wet ingredients and gently fold with a flexible spatula to combine. Place the dough in the refrigerator until it has a scoopable texture, or about 20 to 30 minutes.
Scoop the dough into 1-1/2 tablespoon balls using a small ice cream scoop or measuring spoons.
Roll each ball in granulated sugar and place on the prepared cookie sheets, about 12 balls per sheet. Place the sheets in the freezer to firm up for about 30 minutes to an hour. This will prevent the cookies from spreading when baked.
Roll the cookie balls in granulated sugar again for extra sparkle. Bake for about 12 minutes until the tops are cracked and the cookies are slightly puffy. Once removed from the oven, flatten each cookie lightly with a spatula. Serve warm or cold.
For Great Results
Follow our expert advice to make unforgettable ginger cookies:
Bake for 12 minutes for a chewier cookie. For a crispier cookie, bake for 14 minutes.
Refrigerate the dough overnight and up to 72 hours for extra-chewy cookies.
Re-sugar the baked cookies by dipping each side in a shallow bowl of granulated sugar while still warm for even more sparkle.
Keep in an airtight container on the counter for three days or freeze in a resealable plastic bag for up to a month.
Other Flavors and Additions
For a different flavor profile, here are some of our favorite variations:
Add cayenne pepper instead of white pepper for a different kind of heat.
Add 3/4 cup chocolate chips or chunks for a delicious ginger chocolate cookie.
Add 3/4 cup macadamia nuts, almonds, or cashews for a nutty flavor and extra texture. If needed, use sunflower seeds for a cookie that's free of tree nuts.
Use turbinado sugar, rather than granulated, for even more sparkle and crunch.
Sprinkle with cinnamon sugar, rather than just granulated, for an even spicier finish.
Scoop the cookies with a 1/4-cup ice cream scoop, rather than one sized at 1-1/2 tablespoons, and make jumbo ginger molasses cookies.
ITALIAN LEMON COOKIES
Recipe Yield: Yield: 27 Servings; Serving Size: 2 cookies
Source: Splenda
Recipe and image appear courtesy of Splenda.
You can view this online at https://diabeticgourmet.com/diabetic-recipes/italian-lemon-cookies.
Ingredients
1/2 cup light butter
2 tablespoons vegetable oil
3/4 cup Splenda No Calorie Sweetener, Granulated
1 tablespoon vanilla extract
1/4 cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1-1/2 cups all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/8 teaspoon nutmeg
Directions
Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butter, Splenda Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Notes:
These delicate lemon cookies have excellent flavor and an interesting texture. They are perfect for adding variety to a cookie tray.
Nutritional Information Per Serving: Calories: 160; Fat: 7 g; Saturated Fat: 4 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 30 mg; Protein: 2 g; Carbohydrates: 19 g; Sugars: 7 g
SPICED MEXICAN CHOCOLATE COOKIES
This is from Betty Crocker, and begins, "We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!"
Prep Time: 25 minutes; Total Time: 1 hour 50 minutes; Servings: 36
To view this online, click here.
Ingredients
1-1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar
Directions
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.Shape dough into 36 (1-1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Tips from the Betty Crocker Kitchens
tip 1
Demerara sugar is an amber-colored cane sugar whose crystals are slightly larger than regular granulated sugar. Sprinkled over the top of these Spiced Mexican Chocolate Cookies, it adds a nice crunch and a lovely appearance.
Tip 2
When it comes to spices, freshness counts. To get the most flavor, spices should be stored in sealed containers and kept in a cool, dark place. Ground spices over a year old have likely faded in potency and won’t give your baked goods all the flavor they deserve.
tip 3
Cayenne may seem like a strange ingredient for a cookie, but, in this case, it adds just enough heat to be interesting, without being overwhelming.
tip 4
For best results, bake your Spiced Mexican Chocolate Cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
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