Favorite ginger or spice cookie recipes?
I would like to make some tasty, flavorful ginger cookies for the holidays. I'm not sure whether I want to make something more like gingersnaps or like hermits... any recipes would be appreciated! Thanks!
Here's an old family favorite...the dough will hold in the fridge for a few days and also freezes well.
Aunt Dorothy's Molasses Sugar Cookies
3/4 C. shortening
1 C. sugar
1/4 C. molasses
Melt together in saucepan over low heat & let cool.
2 tsp. baking soda
2 C. flour
1 tsp. cinnamon
1/2 tsp. each salt, ground cloves and ginger
Beat well & chill for at least 3 hours, overnight is better.
When ready to bake, preheat oven to 375 degrees.
Form dough into 1" balls & roll around in additional sugar to coat. Space about 2" apart on cookie sheets, bake 8-10 minutes.
Makes about 5 dozen...doubling works fine, as does adding more of your favorite spices.
TJ's Triple Ginger Cookies
Sift together in a medium bowl:
2 c flour
1/2 tsp salt
2 tsp baking soda
2 Tbl. powdered ginger
1 1/2 tsp cinnamon
Cream together with a wooden spoon in a large bowl:
1 1/2 sticks (3/4 cup) room temp unsalted butter
1 cup sugar
then add 1 unbeaten room temp lg egg
1/4 c molasses
1/2 tsp vanilla
2 level tsp fresh grated ginger root
1/3 c finely chopped crystallized ginger
Add the flour to the wet ingredients and stir gently with a wooden spoon till incorporated. Do not overbeat. Gather dough into a flattened disk and wrap in plastic. Chill 1 hour or so. (this is to make it workable, If it's too soft, the butter will melt and stick to your hands as you try to roll the balls) Rechill if it gets too soft as you work.
Preheat oven to 350. Place racks in lower and middle thirds of oven. Line two baking sheets with parchment. Ready your cooling racks.
Roll dough into small 3/4" balls and roll each in a small bowl of white sugar. Place about 3" apart on sheets, and bake about 12-15 minutes, rotating sheets halfway through. Tops willl be soft to the touch but not uncooked-looking when done. Slide parchment from cookie sheet to cooling rack. Chill the hot sheet (set outside or cool with tap water) and repeat.
Store airtight. Makes about 3 1/2 dozen crisp, buttery, intensely gingery cookies.
re: toodie jane
Wow how did you get their recipe? Those were my favorite cookies they sold, until the other day I picked up their Iced Oatmeal Cookies that are one of the best cookies I've ever had in my life. I've been eating them for breakfast every day. If I lived closer, I'd just buy more every week, but is there a way to get that recipe too?
It was a fluke. The recipe came to me using just the powdered ginger, but when making it myself, I simply added the fresh ginger and candied ginger and was amazed that they changed in flavor to being almost exactly just like my favorite TJ's Triple Ginger Cookies.
Have you tried the 'fake recipe' website for the Iced Oatmeal Cookie recipe, or posted a query about it here in a stand-alone thread? You might be surprised! Good luck!
The Grandma's molasses jar has a recipe that calls for 1/2 c of molasses, 1/2 c of sugar for 2c of flour. Bob Blumer (surreal gourmet) has a recipe that uses 1/3c of molasses, 1c of sugar for 3c of flour - but ups the ginger to 1 1/2T of ground fresh, and further spices things up with 1T of white pepper.
Dried ginger and fresh ginger contribute different flavors. If you want a stronger dried ginger flavor, start with whole dried ginger. I either grate it on the nutmeg grater, or use a whirly-blade coffee grinder. I buy whole dried ginger from the Mexican spice rack.
i love the chewy chocolate gingerbread cookies, but i can't recall if my recipe is a MS one.
I'm still a big fan of the Joy of Cooking Ginger Snap that makes about 60 cookies at least.