[Recipe] Crisp Ginger Cookies.
Last Monday, I'd tried out a recipe for big soft ginger cookies on AllRecipes.com. They turned out alright, but not quite as good as I'd hoped -- they were actually a bit softer than I would've preferred, and not quite as gingery. I modified the recipe, and I came up with
Crisp Ginger Cookies
Ingredients
* 2 1/4 cups all-purpose flour
* 3 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine
* 1 cup white sugar
* 1/2 cup brown sugar
* 1 egg
* 1 tablespoon lemon juice
* 1/4 cup molasses
* 4 tablespoons white sugar (for rolling dough in prior to baking)
* 1/4 teaspoon cayenne pepper (ditto)
Method
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. (I simply used a whisk to mix them.) Set aside.
2. In a large bowl, cream together the margarine, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
3. Mix 4 tablespoons white sugar with 1/4 teaspoon cayenne. Shape dough into walnut-sized balls, and roll them in the sugar-cayenne mixture. Cover two cookie sheets with parchment paper, and place the dough balls 2 inches apart on cookie sheets.
4. Bake for 9 to 11 minutes in the preheated oven, one sheet above the other on two different racks. Switch rack position, top to bottom, halfway through the cooking time. Remove cookies from oven and allow to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Makes about 4 dozen cookies.
Overall, I was quite pleased with the way this batch turned out. Well-spiced with ginger, aromatic, and just crispy enough while still remaining chewy. The cayenne adds a warm afterburn that hits just as the main taste of the ginger is beginning to fade - overall, as near to perfect as I've ever gotten with a ginger snap.
Crossposted from Kitchenklutz.
Originally crossposted from http://kitchenklutz.dreamwidth.org/2376.html. Please comment here if you first read the post here.
Crisp Ginger Cookies
Ingredients
* 2 1/4 cups all-purpose flour
* 3 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine
* 1 cup white sugar
* 1/2 cup brown sugar
* 1 egg
* 1 tablespoon lemon juice
* 1/4 cup molasses
* 4 tablespoons white sugar (for rolling dough in prior to baking)
* 1/4 teaspoon cayenne pepper (ditto)
Method
1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl. (I simply used a whisk to mix them.) Set aside.
2. In a large bowl, cream together the margarine, white sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.
3. Mix 4 tablespoons white sugar with 1/4 teaspoon cayenne. Shape dough into walnut-sized balls, and roll them in the sugar-cayenne mixture. Cover two cookie sheets with parchment paper, and place the dough balls 2 inches apart on cookie sheets.
4. Bake for 9 to 11 minutes in the preheated oven, one sheet above the other on two different racks. Switch rack position, top to bottom, halfway through the cooking time. Remove cookies from oven and allow to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Makes about 4 dozen cookies.
Overall, I was quite pleased with the way this batch turned out. Well-spiced with ginger, aromatic, and just crispy enough while still remaining chewy. The cayenne adds a warm afterburn that hits just as the main taste of the ginger is beginning to fade - overall, as near to perfect as I've ever gotten with a ginger snap.
Crossposted from Kitchenklutz.
Originally crossposted from http://kitchenklutz.dreamwidth.org/2376.html. Please comment here if you first read the post here.