Ginger Cookies

Julia Drost

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With the cold coming up these cookies are perfect to be enjoyed with a warm drink. I have made these cookies a few times before and they always come out perfect. I made these cookies for our class bake sale the past 2 years and they have been a hit. These are very simple and yet taste amazing and like they took hours to make. This recipe is from King Arthur Flour I copied the recipe below but if you would like to go to the website the link is https://www.kingarthurflour.com/recipes/gingersnaps-recipe. Any comments I have on the recipe are in italics and parentheses.

 

Ingredients

Cookies

  • 3/4 cup (138g) vegetable shortening* (soften the butter but try not to melt it because if you do then the dough gets too fluffy) 
  • 1 cup (198g) sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 large egg
  • 1/3 cup (113g) molasses
  • 2 1/3 cups (276g) King Arthur Unbleached All-Purpose Flour
  • 1 to 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
*Can you substitute butter for the vegetable shortening? Yes; but the cookies will be soft, not crisp.

Coating

  • 1/4 cup (50g) sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  2. Beat together the shortening, sugar, salt, and baking soda.
  3. Beat in the egg, then the molasses.
  4. Add the flour and spices, beating to make a smooth, fairly stiff dough.
  5. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.
  6. Drop the dough in 1″ balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here.
  7. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2″ between them; they’ll spread as they bake.
  8. Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and “bendy” in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through.
  9. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.