The gingerbread cookies I made for Thanksgiving were good, but the dough was difficult to work
with & the cookies were not as chewy as anticipated...again, it may be due to the extra addition of nuts & not so much related to the original recipe. Although my boyfriend's grandfather enjoyed them quite a bit, I thought I'd try to hunt down another recipe. I decided to try the Spiced up Ginger Cookies I found on Baking Bites. These did not disappoint, to say the least. Right out of the oven, the thin outer-layer was crispy & the center was moist & chewy. After a few days of storage, the cookies stayed chewy & the crispiness diminished. The cookies were flavorful with warm spices & crystallized ginger candy, this time I omitted any addition of nuts. The dough was a lot easier to work with compared to Martha Stewart's gingerbread cookies (although Martha's recipe does not call for eggs), & the results were equally as pleasing. I think I'll stick to this recipe for future ginger flavor cookies. I bet substitution with some whole wheat pastry will work here also.
~*~Spicy Ginger Cookies
2 cups AP flour
1/4 tsp salt
2 tsp baking soda
1 tblspn ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp black pepper
1/8 tsp allspice
1/8 tsp cloves
1 cup granulated sugar
2/3 cup vegetable oil
1 egg
1/4 cup molasses
1/2 cup crystallized candy ginger, chopped into smaller pieces
1/4 cup coarse sugar, for rolling
2 cups AP flour
1/4 tsp salt
2 tsp baking soda
1 tblspn ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp black pepper
1/8 tsp allspice
1/8 tsp cloves
1 cup granulated sugar
2/3 cup vegetable oil
1 egg
1/4 cup molasses
1/2 cup crystallized candy ginger, chopped into smaller pieces
1/4 cup coarse sugar, for rolling
- Preheat oven 350F & line baking sheet with parchment paper.
- In a medium bowl, whisk together, flour, salt, soda & spices.
- In a large bowl, beat together sugar & oil. Beat in egg & molasses until smooth.
- Stir flour mixture into wet ingredients until combined.
- Fold in chopped ginger candy.
- Shape dough into balls (50 grams each), roll in coarse sugar & place on lined baking sheet. Press down ever so slightly.
- Bake for 7 - 10 minutes, till cookies are slightly brown & crackly.
- Remove from oven & allow cookies to cook on baking sheets for about 5 minutes.
- Remove to cooling rack to cool completely.
- Makes 24 cookies
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