Welcome to the world of culinary delights, where flavors dance and textures intertwine to create a symphony of taste. Today, we embark on a journey to discover the secrets behind the perfect amaranth ginger cookies, a treat that blends the nutty goodness of amaranth with the zesty warmth of ginger. As we explore the culinary canvas, we will unravel the secrets of creating these delectable morsels, ensuring that every bite is a moment of pure bliss. From selecting the finest ingredients to mastering the art of baking, we will guide you through the process, ensuring that your amaranth ginger cookies emerge from the oven as golden-brown wonders, ready to tantalize your taste buds and transport you to a realm of culinary enchantment.
Check out the recipes below so you can choose the best recipe for yourself!
AMARANTH GINGERBREAD COOKIES
Gingerbread cookies are one of the most characteristic components of the holiday season. Save the recipe so that you can start it off on a healthy foot!
Provided by HerbaZest
Yield 12 cookies
Number Of Ingredients 12
Steps:
- Place all of the dry ingredients in a large bowl and give them a mix
- In a smaller bowl, mix together the wet ingredients: melted coconut oil, vanilla extract, egg, molasses, and maple syrup
- Pour the liquid mixture into the flour bowl and mix to combine. Add a little more whole wheat flour if the dough is too wet
- Form the dough into a ball, wrap it in plastic, and refrigerate for an hour
- Preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper
- Lightly flour the surfaced and roll the dough to 1/4 inch thick. Cut out the gingerbread men cookies and repeat the process until all of the dough is used. Place them on the baking sheet
- Bake for 12 minutes. Take out from the oven and set aside to cool completely
AMARANTH GINGER COOKIES
A very crisp cookie with the goodness of amaranth grains and oatmeal for extra fiber for your midday snack.
Provided by Cheerios
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 1h
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Bring water and amaranth to a boil in a small saucepan. Reduce heat to low, cover, and simmer until amaranth is tender and water has been absorbed, about 10 minutes. Remove saucepan from heat and cool amaranth to room temperature.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat 1 egg into creamed butter mixture until smoothly incorporated; repeat with second egg. Add amaranth, oats, ginger, and walnuts to creamed butter mixture and beat until mixed.
- Stir flour mixture into creamed butter mixture until dough is just combined. Drop dough by the teaspoonful onto the prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 17.3 g, Cholesterol 20.5 mg, Fat 5.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 121.4 mg, Sugar 7.9 g
ULTIMATE GINGER COOKIE
Bake Ina Garten's Ultimate Ginger Cookie recipe from Barefoot Contessa on Food Network for a spiced treat intensified with molasses and crystallized ginger.
Provided by Ina Garten
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
- Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.
AUSTRALIAN GINGER COOKIES
There are countless variations of these iconic spice cookies in Australia, where they're known as ginger nuts. Martha's version calls for a trifecta of ginger -- dried, fresh, and crystallized.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Whisk together flour, ground ginger, pepper, nutmeg, baking soda, and salt in a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, brown and granulated sugars, and grated ginger until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add golden syrup and continue to beat, scraping down sides as necessary, until thoroughly combined. Mix in crystallized ginger. Reduce speed to low and add flour mixture; mix until just combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours.
- Using a 1/4-cup ice cream scoop, drop dough onto a parchment-lined baking sheet. If dough becomes soft, refrigerate 20 minutes.
- Roll dough into balls between your palms, then roll in sanding sugar to coat. Place 6 balls each on two fresh parchment-lined baking sheets, spacing at least 2 inches apart. Freeze until firm, about 30 minutes.
- Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges are golden, 17 to 20 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cookies.
- Don't overmix the dough. Overmixing can make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at the correct temperature and for the correct amount of time. Underbaked cookies will be soft and gooey, while overbaked cookies will be hard and dry.
- Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from sticking together.
Conclusion:
Amaranth ginger cookies are a delicious and healthy treat that are perfect for any occasion. They are easy to make and can be customized to your liking. So next time you're looking for a sweet and satisfying snack, give these cookies a try!
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