Big Soft Ginger Cookies
I adapted the original recipe and made the following changes:
- replaced the margarine with butter
- argh! I think–does fairly sure count?–we decreased total sugar to 3/4 cup, but used both white & brown sugars; oh gosh – remind me not to bake these recipes late at night unless I promise to write down the modifications!
- replaced the water with orange juice
- add vanilla extract
- stuck dough in freezer until it became firm–maybe 10 minutes
- rolled them in Sugar in the Raw/Turbinado Sugar
On a Christmas Cake Plate–they’re for Santa!
Large, soft ginger cookies
To view photo in Flickr, go to http://www.flickr.com/photos/yummies4tummies/3152161108
Geeeeez Louise…they were darn good! These will no doubt be part of my Christmas tradition from now on…not that I ever really established one. Hahaha.
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- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter (1 1/2 sticks), softened
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 1 teaspoon vanilla
- Sugar in the Raw/Turbinado Sugar for rolling dough in
Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter, white and brown sugars (not the Turbinado!) until light and fluffy. Beat in the egg, then add the orange juice, molasses, and vanilla. Gradually stir the sifted ingredients into the molasses mixture.
- Place bowl in freezer until dough becomes firm (maybe 10 minutes), otherwise it is very sticky.
- Shape dough into walnut-shaped balls (not quite 2 inches in length), and roll one “side” in the Sugar in the Raw/Turbinado Sugar. With the sugared side on top, place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. (The only way I was able to tell cookie was baked thoroughly was by checking bottom of one–if color is even, it is done). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
I got exactly 2 dozen large cookies! Oh yeah, flavor really comes out the next day, if they’re not all gone by then!
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