#crystallizedginger

Enjoy the warm and spicy flavor of these Fresh Ginger Cookies. These cookies, made with a combination of ground and fresh ginger and a hint of molasses, provide a burst of flavor in every bite. The crystallized ginger adds a lovely texture and zing. Ideal for holiday parties or a cozy evening treat.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 2 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 2 teaspoons fresh ginger, grated. 1 teaspoon baking soda. 1/4 cup crystallized ginger, finely chopped. 1/4 cup granulated sugar for rolling.

Instructions: When the butter is soft, add 1 cup of granulated sugar and cream them together in a large bowl until they are light and fluffy. Add the molasses to the butter and sugar and mix it in well. Put the ground ginger, cinnamon, cloves, nutmeg, and salt in a different bowl and mix them together with a whisk. For the butter mixture, mix the baking soda with 1 tablespoon of hot water. Then, add the grated fresh ginger. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the chopped crystallized ginger and mix it in. Put the cookie dough in the fridge for at least an hour with the lid on. Warm the oven up to 350F 175C and put parchment paper on baking sheets. Make 1-inch balls out of the dough. Cover each ball with the last 1/4 cup of granulated sugar. Leave some space between the dough balls on the baking sheets that have been prepared so that they can spread out. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way.

Prep Time: 20 minutes

Cook Time: 10-12

These Double Ginger Molasses Cookies are the perfect blend of spices and sweetness. With the combination of ground ginger, crystallized ginger, and candied ginger, they offer a delightful burst of flavor in every bite. Their soft texture and warming spices will transport you to cherished moments of the past.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 2 eggs. 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup crystallized ginger, finely chopped. 1/4 cup candied ginger, finely chopped. 1/2 cup granulated sugar for rolling.

Instructions: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until smooth and creamy. Beat in the molasses and eggs until well combined. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the finely chopped crystallized and candied ginger, evenly distributing them throughout the dough. Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Shape the dough into 1-inch balls, then roll them in the remaining 1/2 cup of granulated sugar to coat. Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

These Double Ginger Molasses Cookies are the perfect blend of spices and sweetness. With the combination of ground ginger, crystallized ginger, and candied ginger, they offer a delightful burst of flavor in every bite. Their soft texture and warming spices will transport you to cherished moments of the past.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 2 eggs. 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup crystallized ginger, finely chopped. 1/4 cup candied ginger, finely chopped. 1/2 cup granulated sugar for rolling.

Instructions: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until smooth and creamy. Beat in the molasses and eggs until well combined. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the finely chopped crystallized and candied ginger, evenly distributing them throughout the dough. Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Shape the dough into 1-inch balls, then roll them in the remaining 1/2 cup of granulated sugar to coat. Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

These Double Ginger Molasses Cookies are the perfect blend of spices and sweetness. With the combination of ground ginger, crystallized ginger, and candied ginger, they offer a delightful burst of flavor in every bite. Their soft texture and warming spices will transport you to cherished moments of the past.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1/4 cup molasses. 2 eggs. 2 1/4 cups all-purpose flour. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 teaspoon ground nutmeg. 1 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup crystallized ginger, finely chopped. 1/4 cup candied ginger, finely chopped. 1/2 cup granulated sugar for rolling.

Instructions: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until smooth and creamy. Beat in the molasses and eggs until well combined. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the finely chopped crystallized and candied ginger, evenly distributing them throughout the dough. Cover the dough with plastic wrap and refrigerate for at least 1 hour, or until firm. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Shape the dough into 1-inch balls, then roll them in the remaining 1/2 cup of granulated sugar to coat. Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12

Indulge in this vegan-friendly chocolate bark adorned with vibrant pomegranate seeds and zesty crystallized ginger, creating a delightful treat bursting with flavor and texture.

Ingredients: 200g dark vegan chocolate. 1/2 cup pomegranate seeds. 2 tablespoons crystallized ginger, chopped.

Instructions: Line a baking sheet with parchment paper. Melt the dark vegan chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Pour the melted chocolate onto the prepared baking sheet and spread it evenly with a spatula. Sprinkle the pomegranate seeds and chopped crystallized ginger over the melted chocolate. Refrigerate for about 1 hour or until the chocolate is set. Once set, break the chocolate bark into pieces. Store in an airtight container in the refrigerator until ready to serve.

Prep Time: 10 minutes

Cook Time: 60 minutes