Type what you have

Ingredients

• ✓ ground ginger
• cinnamon sugar
• all-purpose flour
• baking soda
• cinnamon
• salt
• shortening
• sugar
• egg
• molasses

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place cinnamon sugar in a bowl; set aside.
2. 2 Sift flour, ginger, baking soda, cinnamon, and salt into a large bowl; stir until well combined. Sift a second time.
3. 3 Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in sugar. Add egg and molasses; beat until light and fluffy.
4. 4 Sift 1/3 of the flour mixture into butter mixture; stir until well combined. Sift in remaining flour mixture. Stir until a soft dough forms.
5. 5 Pinch off small pieces of dough; roll into 1-inch balls.
6. 6 Roll balls in cinnamon sugar to coat; place 2-inches apart on ungreased baking sheets.
7. 7 Bake in the preheated oven until tops are rounded and slightly cracked, about 10 minutes, switching racks halfway through. Cool on a wire rack.

By Marie Ayers

Ingredients

• ✓ ground ginger
• flour
• cinnamon
• baking soda
• nutmeg
• salt
• butter
• brown sugar
• molasses
• egg
• vanilla extract

Instructions

1. 1 Gather the ingredients.
2. 2 Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
3. 3 Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.
5. 5 Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely.
6. 6 Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

By McCormick Spice

Ingredients

• ✓ ground ginger
• pie shell
• butternut squash
• brown sugar
• evaporated milk
• egg
• cornstarch
• cinnamon
• allspice
• clove
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a 9-inch pie plate; set aside.
2. 2 Place squash in a saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce heat to medium; simmer until squash is tender, about 15 minutes. Drain and cool.
3. 3 Combine squash, brown sugar, milk, egg, cornstarch, cinnamon, allspice, cloves, ginger, and nutmeg in the bowl of a food processor or blender; pulse until smooth. Pour filling into crust.
4. 4 Bake in the preheated oven until a knife inserted into center comes out clean, about 50 minutes.

By Barbara

Ingredients

• ✓ ground ginger
• white sugar
• canola oil
• molasses
• egg
• kosher salt
• all-purpose flour
• baking soda
• cinnamon
• white chocolate chip
• crystallized ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream 2 cups sugar, oil, molasses, and salt together in a bowl. Add eggs, one egg at a time, until combined.
3. 3 Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
4. 4 Roll dough into 1-inch balls, then roll the balls in remaining sugar.
5. 5 Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
6. 6 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

By Duff Goldman

Ingredients

• ✓ ground ginger
• all-purpose flour
• cinnamon
• baking soda
• salt
• nutmeg
• walnut
• cranberry
• egg
• brown sugar
• vegetable oil
• persimmon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
2. 2 Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
3. 3 Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
5. 5 Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.

By Peach McD

Ingredients

• ✓ ground ginger
• butter
• all-purpose flour
• brown sugar
• cinnamon
• baking soda
• clove
• salt
• molasses
• milk
• white sugar
• powdered sugar

Instructions

1. 1 Let butter sit on the counter until slightly softened but still cool, 10 to 15 minutes. Cut into 1/2-inch cubes.
2. 2 Mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt in a large bowl with an electric mixer until combined. Add the butter pieces and mix on medium-low speed until the mixture is sandy and resembles fine meal.
3. 3 Reduce the mixer speed to low and gradually add molasses and milk; mix until dough is evenly moistened. Increase speed to medium and mix until thoroughly combined.
4. 4 Transfer dough to a work surface and divide in 2 equal pieces. Shape each piece into a ball, wrap in plastic, and refrigerate until firm, 2 to 8 hours.
5. 5 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
6. 6 Remove one piece of dough from the refrigerator. Pinch off small pieces of dough and roll into 2-inch diameter balls. Do not overwork the dough as it will get too warm. If the dough becomes too warm, rewrap it in plastic wrap and return to the refrigerator until chilled.
7. 7 Roll balls in white sugar until coated, then roll in powdered sugar until coated. Place 1 inch apart on the prepared baking sheets.
8. 8 Bake in the preheated oven until cookies are set in the centers, about 12 minutes; be careful not to overbake. Cool on the baking sheet for 2 minute before removing to a wire rack to cool, 8 to 10 minutes more.

By Cindy Cotter

Ingredients

• ✓ ground ginger
• butter
• brown sugar
• lemon zest
• lemon juice
• molasses
• egg
• all-purpose flour
• baking powder
• allspice
• egg white
• confectioners' sugar

Instructions

1. 1 First cut out the shape of the house on thin cardboard to use as a template: a side wall, 4 ½ x 8 inches; an end wall, 4 ½ x 5 inches; a triangular gable, 4½ x 3 x 3 inches; and a roof rectangle, 4 ½ x 9 inches. Tape the rectangular end wall piece to the triangular gable piece: match the long side of the triangle, 4 ½ inches, to one of the 4 ½ inch sides of the end wall.
2. 2 Cream butter and sugar together in a large bowl until light and fluffy. Stir in lemon zest, lemon juice, and molasses. Gradually beat in 2 eggs. Sift flour, baking powder, ginger, and allspice together; stir into creamed mixture. Wrap dough in parchment paper, and refrigerate for 1 hour.
3. 3 Preheat the oven to 375 degree F (190 degrees C).
4. 4 Turn out dough onto a lightly floured surface. Divide into 6 portions, 2 slightly larger than the others. On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end wall with gable templates; cut out 2 of each.
5. 5 Roll out remaining dough, and cut into 2 rectangular roof pieces. Transfer gingerbread to greased baking trays.
6. 6 Bake gingerbread in the preheated oven for 10 minutes, or until crisp. Remove from the oven and leave gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out 8 hours to overnight to harden.
7. 7 Lightly whisk 2 egg whites in a large bowl. Gradually beat in confectioners' sugar, about 5 cups, until icing is smooth with firm peaks.
8. 8 Spread or pipe a 9-inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright. If necessary, spread or pipe a little extra icing along either side to help support it. Take an end wall and ice both the side edges. Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position. Repeat this process with the other two walls until they are all in position. Leave the walls to harden together for at least 2 hours before putting on the roof.
9. 9 Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves. Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together. Leave 8 hours to overnight to set firmly.
10. 10 When ready to decorate, make the remaining icing: In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar. Use this to make snow on the roof, and to glue on various candies for decoration. Finish with a fine dusting of sifted confectioners' sugar.

By Ruth

Ingredients

• ✓ ground ginger
• all-purpose flour
• salt
• shortening
• water
• pumpkin
• evaporated milk
• egg
• brown sugar
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 To make the pastry crust: Mix flour and salt together in a bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
3. 3 Mix in 3 tablespoons water, one at a time, until dough is moist enough to hold together. Add up to 1 more tablespoon water if needed.
4. 4 Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch.
5. 5 Place a 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 ½ inches larger than the pie pan. Remove and discard dough scraps and set pie pan aside.
6. 6 Gently roll circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan.
7. 7 Use two hands to flute the dough around the top edges.
8. 8 To make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.
9. 9 Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent from burning as the filling cooks.
10. 10 Remove from the oven and cool to room temperature before serving.
11. 11 Enjoy!

By Randy Scott

Ingredients

• ✓ ground ginger
• sugar
• butter
• molasses
• egg
• vanilla extract
• flour
• baking soda
• baking powder
• nutmeg
• ground clove
• cinnamon

Instructions

1. 1 In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, nutmeg, cloves, ginger, and cinnamon until dough comes together. Wrap well and refrigerate 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake in the preheated oven for 15 minutes.

By Grandma's Molasses

Ingredients

• ✓ ground ginger
• cushaw squash
• heavy cream
• honey
• egg
• molasses
• cinnamon
• salt
• allspice
• nutmeg
• flour
• butter
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
3. 3 Blend squash in a blender until smooth. Pour 6 cups of squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
4. 4 Add cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into the mixing bowl with squash puree; whisk until smooth. Cover and set aside.
5. 5 Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into two 10-inch pie pans; pour squash filling into each.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

By SouthernSon

Ingredients

• ✓ ground ginger
• white sugar
• butter
• margarine
• egg
• molasses
• whole wheat flour
• baking soda
• baking powder
• nutmeg
• cinnamon
• clove
• allspice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Beat 1 ½ cups sugar and butter together in a large bowl until smooth. Stir in eggs, then stir in molasses. Whisk whole wheat flour, baking soda, ginger, baking powder, nutmeg, cinnamon, cloves, and allspice together in a bowl, adding heaping measures if you like a lot of spice; stir into molasses mixture until just blended.
3. 3 Roll dough into small balls; dip tops of balls into remaining 1 cup white sugar. Place cookies about 2 inches apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven until tops are cracked, 10 to 15 minutes. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

By MRSDAYCARE

Ingredients

• ✓ ground ginger
• all-purpose flour
• white sugar
• molasses
• baking soda
• cinnamon
• salt
• vegetable oil
• egg
• water
• confectioners' sugar
• cream cheese
• butter
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
3. 3 Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
4. 4 Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
5. 5 Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
6. 6 Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

By John Mitzewich

Ingredients

• ✓ ground ginger
• all-purpose flour
• white sugar
• butter
• water
• granny smith apple
• brown sugar
• all-purpose flour
• cinnamon
• nutmeg
• lemon juice
• graham cracker crumb
• all-purpose flour
• butter
• sugar
• parchment paper

Instructions

1. 1 To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
2. 2 Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
3. 3 To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
4. 4 To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
5. 5 To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
6. 6 Preheat oven to 425 degrees F (220 degrees C).
7. 7 Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
8. 8 Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.

By Mamadellie

Ingredients

• ✓ ground ginger
• cinnamon
• vanilla extract
• powdered sugar
• sour cream
• egg
• salt
• clove
• nutmeg
• cinnamon
• pumpkin puree
• brown sugar
• white sugar
• cream cheese
• butter
• ginger
• graham cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with foil liners.
2. 2 Make crust: Crush together graham crackers and ginger in a resealable plastic bag until finely ground; pour into a medium bowl. Mix in melted butter with a fork or pastry blender until blended. Scoop 1 tablespoon crust into each prepared muffin cup. Use a spoon or shot glass to flatten the bottom and press mixture slightly up the sides of the liners.
3. 3 Make filling: Beat cream cheese, white sugar, and brown sugar in a large bowl with an electric mixer until creamy. Add pumpkin purée and beat until well combined. Mix in cinnamon, ginger, nutmeg, cloves, and salt. Add eggs one at a time, beating well after each addition. Divide filling evenly among the prepared muffin cups.
4. 4 Bake in the preheated oven until tops are smooth and cupcakes jiggle slightly when nudged, about 15 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
5. 5 Meanwhile, make frosting: Stir together sour cream, powdered sugar, and vanilla in a bowl until smooth. Refrigerate until needed.
6. 6 Dollop frosting over cooled cupcakes and sprinkle with cinnamon.

By Cassandra

Ingredients

• ✓ ground ginger
• shortening
• confectioners' sugar
• vanilla extract
• milk
• egg white
• vanilla extract
• baking soda
• baking powder
• salt
• clove
• cinnamon
• all-purpose flour
• egg
• pumpkin puree
• vegetable oil
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 2 To make the cookie dough: Combine brown sugar and oil in a bowl. Mix in pumpkin and eggs, beating well. Add flour, cinnamon, ginger, cloves, salt, baking powder, baking soda, and vanilla together into a separate bowl. Fold dry ingredients into wet ingredients and mix to combine.
3. 3 Drop dough by heaping teaspoons onto the prepared baking sheets.
4. 4 Bake in the preheated oven until cookies spring back when lightly touched, 10 to 12 minutes . Cool on baking sheets briefly before transferring to wire racks to cool completely while you make the filling.
5. 5 To make the whoopie pie filling: Beat egg white in a bowl and mix in milk, vanilla, then 1 cup confectioners' sugar. Mix well then beat in shortening and remaining 1 cup confectioners' sugar. Beat until light and fluffy.
6. 6 Assemble once cookies are cool. Make sandwiches from two cookies filled with whoopie pie filling.

By V Stogner

Ingredients

• ✓ ground ginger
• gingersnap cookie
• brown sugar
• butter
• cream cheese
• egg
• white sugar
• lemon juice
• lemon extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.
4. 4 Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.
5. 5 Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.
6. 6 Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

By pho1962

Ingredients

• ✓ ground ginger
• white sugar
• margarine
• egg
• molasses
• all-purpose flour
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream together 1 cup sugar and margarine until smooth. Beat in egg and molasses until well blended. Combine flour, baking soda, ginger, cinnamon, and salt; stir into molasses mixture to form a dough.
3. 3 Roll dough into 1-inch balls and roll the balls in remaining 1/2 cup sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
4. 4 Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Ruthann

Ingredients

• ✓ ground ginger
• white bean
• milk
• white sugar
• egg
• orange zest
• cornstarch
• butter
• vanilla extract

Instructions

1. 1 Process beans and milk together in a blender until smooth; pour into a small saucepan.
2. 2 Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
3. 3 Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.

By Lanilu

Ingredients

• ✓ ground ginger
• shortening
• sugar
• egg
• molasses
• all-purpose flour
• baking soda
• salt
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
3. 3 Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

By Larry Goldsmith

Ingredients

• ✓ ground ginger
• all-purpose flour
• cinnamon
• clove
• nutmeg
• salt
• baking soda
• molasses
• water
• butter
• brown sugar
• granulated sugar

Instructions

1. 1 Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl. In a separate bowl, mix molasses and water.
2. 2 In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy. Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
3. 3 Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour. (Can be refrigerated up to 1 week or frozen up to 1 month.)
4. 4 Heat oven to 350 degrees.
5. 5 On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle. Sprinkle dough with 1 Tb. sugar; use rolling pin to press sugar into dough. Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks. Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper. Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front. Repeat with remaining dough in batches.

By Allrecipes Member

Ingredients

• ✓ ground ginger
• white sugar
• margarine
• egg
• molasses
• oat flour
• baking powder
• cinnamon
• salt
• cardamom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 Beat 1 cup sugar and margarine together in a medium bowl until creamy. Beat in egg and molasses until well blended.
3. 3 Combine oat flour, ginger, baking powder, cinnamon, salt, and cardamom in another bowl; stir into the molasses mixture to form a dough.
4. 4 Roll dough into 1-inch balls and rolls in the remaining 1/2 cup sugar. Place cookies 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until tops are slightly cracked, 15 to 18 minutes. Let cookies cool for 5 minutes before removing to a wire rack to cool completely.

By Cameron Houser

Ingredients

• ✓ ground ginger
• all-purpose flour
• baking powder
• nutmeg
• clove
• cinnamon
• shortening
• molasses
• brown sugar
• water
• egg
• vanilla extract

Instructions

1. 1 Sift together flour, baking powder, ginger, nutmeg, cloves, and cinnamon in a large bowl.
2. 2 In the bowl of a stand mixer, beat shortening, molasses, brown sugar, water, egg, and vanilla until smooth and creamy, 3 to 4 minutes. Gradually mix in the dry ingredients until fully incorporated. Divide dough into thirds; form each piece into a 1 1/2-inch-thich disk, wrap in plastic wrap, and refrigerate for at least 3 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Working with one disk at a time, roll the dough on a lightly floured surface to a thickness of 1/4 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on ungreased cookie sheets.
4. 4 Bake for 10 to 12 minutes in the preheated oven, switching racks halfway through. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks.
5. 5 Frost cooled cookies as desired.

By Kim

Ingredients

• ✓ ground ginger
• almond flour
• coconut flour
• cinnamon
• allspice
• baking soda
• nutmeg
• salt
• almond butter
• honey
• coconut oil

Instructions

1. 1 Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3. 3 Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
4. 4 Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
5. 5 Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.

By Anastasia Pilato

Ingredients

• ✓ ground ginger
• butter
• white sugar
• molasses
• egg
• all-purpose flour
• cinnamon
• clove
• cardamom
• baking soda
• orange juice
• orange zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream butter and sugar. Beat in the molasses and egg. Sift together the flour, baking soda, cinnamon, ginger, cloves, and cardamom; stir into the creamed mixture alternately with the orange juice. Then stir in the orange zest.
3. 3 On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut out cookies with cookie cutters, and place them on an unprepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes, edges should be slightly browned. Cool cookies on wire racks.

By JWHITE12

Ingredients

• ✓ ground ginger
• all-purpose flour
• rolled oats
• cinnamon
• baking soda
• nutmeg
• salt
• butter
• brown sugar
• molasses
• egg
• vanilla extract
• white chocolate chip
• granulated sugar

Instructions

1. 1 Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
2. 2 Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
3. 3 Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
4. 4 Gradually add flour mixture, one cup at a time, on low speed until well mixed.
5. 5 Fold in the white chocolate chips and evenly distribute as best you can.
6. 6 Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
7. 7 Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
8. 8 Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.

By Grandma's Molasses

Ingredients

• ✓ ground ginger
• all-purpose flour
• cornstarch
• baking powder
• baking soda
• salt
• cinnamon
• allspice
• milk
• egg
• vanilla extract
• butter
• brown sugar
• molasses

Instructions

1. 1 Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
2. 2 Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
3. 3 Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ground ginger
• egg
• coconut butter
• vanilla extract
• white sugar
• all purpose baking flour
• trail mix
• tapioca starch
• salt
• nutmeg
• cinnamon
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil and lightly oil the paper.
2. 2 Whisk egg, coconut butter, and vanilla extract together in a bowl; add sugar and whisk until light and fluffy. Stir flour, trail mix, tapioca starch, salt, nutmeg, cinnamon, ginger, and cloves into egg mixture until evenly-mixed. Drop dough by the teaspoonful 2-inches apart onto prepared baking sheet.
3. 3 Bake in the preheated oven until browned around the edges, 7 to 10 minutes. Cool on the baking sheet until crisped, 5 to 10 minutes.

By Michelle2s

Ingredients

• ✓ ground ginger
• pie crust
• evaporated milk
• brown sugar
• brown sugar
• coffee-flavored liqueur
• corn syrup
• cinnamon
• salt
• clove
• nutmeg
• pumpkin
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
2. 2 Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth.
3. 3 Pour pumpkin and eggs into brown sugar mixture; beat until well incorporated. Pour pumpkin mixture into pie crust.
4. 4 Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.

By Haresj

Ingredients

• ✓ ground ginger
• cranberry
• white sugar
• orange
• orange juice
• water
• ginger root
• salt
• all-purpose flour
• cinnamon
• salt
• butter
• sugar
• vanilla extract
• confectioners sugar

Instructions

1. 1 Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
2. 2 Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
3. 3 Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
4. 4 Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
5. 5 While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
7. 7 When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.

By Carla Hall

Ingredients

• ✓ ground ginger
• sweetened condensed milk
• graham cracker crumb
• white sugar
• butter
• banana
• heavy cream
• powdered sugar
• chocolate
• espresso powder

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
3. 3 Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
4. 4 Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
5. 5 Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
6. 6 Editor's Note:
7. 7 Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving. This recipe was tested in our test kitchen in May 2023 and updated to use canned dulce de leche. We also reduced the amount of butter in the crust. The original recipe called for 1 cup.

By Madeleine