one of my very favorite cookie recipes comes from my friend cindy. she shared this recipe with me about one year ago. every time i bake these cookies, i think of her as the wonderful ginger smell fills my kitchen.
these cookies are very similar to a ginger snap and are very tasty. i bake them more during the holidays and especially recommend them for fall meals. they are great served with ice cream, or even with a cup of tea on a cool afternoon. here is the recipe:
2 cups flour,1 Tbsp ginger, 1 tsp cinnamon, 2 tsp baking soda, ½ tsp salt, ¾ cup unsalted butter (or shortening), 1 cup sugar, 1 egg , and ¼ cup molasses
Mix dry ingredients (flour, ginger, cinnamon, soda and salt) together in a bowl.
Cream butter, sugar, egg and molasses in mixer.
Add dry ingredients to the mixer and blend well.
If shortening is used, chill mixture first, and then roll into small balls. Coat with additional sugar. If butter is at room temp, must chill cookies as well.
I use unsalted butter and do not chill. Use a small cookie scoop to form the cookies, and flatten with the bottom of a glass or spoon dipped in sugar.
Place on ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes. These cookies are flat and crispy; similar to a ginger snap. I have also tried demerara sugar for the rolling stage for an added crunch.
these cookies are very similar to a ginger snap and are very tasty. i bake them more during the holidays and especially recommend them for fall meals. they are great served with ice cream, or even with a cup of tea on a cool afternoon. here is the recipe:
2 cups flour,1 Tbsp ginger, 1 tsp cinnamon, 2 tsp baking soda, ½ tsp salt, ¾ cup unsalted butter (or shortening), 1 cup sugar, 1 egg , and ¼ cup molasses
Mix dry ingredients (flour, ginger, cinnamon, soda and salt) together in a bowl.
Cream butter, sugar, egg and molasses in mixer.
Add dry ingredients to the mixer and blend well.
If shortening is used, chill mixture first, and then roll into small balls. Coat with additional sugar. If butter is at room temp, must chill cookies as well.
I use unsalted butter and do not chill. Use a small cookie scoop to form the cookies, and flatten with the bottom of a glass or spoon dipped in sugar.
Place on ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes. These cookies are flat and crispy; similar to a ginger snap. I have also tried demerara sugar for the rolling stage for an added crunch.
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