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Seeking Gingerbread Cookie Recipe, Crunchy not Cakey

lintsao Dec 14, 2010 03:53 PM

I found a cookie cutter in the form of a squirrel, and have an idea of making molasses spice roll cookies with it. I'd like to incorporate almonds into the dough -- will get thinly sliced almonds and crush them so that there are little shards of almond, and spice it with ginger, cinnamon, ground star anise and black pepper.

Gingerbread cookie recipes that I've been looking at say that they are cakey rather than crisp, but what I have in mind is more crunchy but still brown with molasses. Does anyone have a tip or a recipe? Thanks!

  1. j
    julesrules Dec 14, 2010 04:54 PM

    Speculaas are like what you describe, down to the almonds, but they are typically sliced or molded rather than rolled. There's a good recipe on epicurious. One of my favourite cookies.

    1 Reply
    1. re: julesrules
      julesrules Dec 15, 2010 10:58 AM

      I forgot they are also called windmill cookies, which you might be familiar with. And they don't have molasses, but are quite brown from the brown sugar. Personally I prefer this style: buttery, crisp and crumbly/sandy, vs. hard gingerbread. For me gingerbread seems to come out soft and cakey or just plain hard, not "crispy".


    2. visciole Dec 14, 2010 05:02 PM

      I think whether they are cakey or crispy has something to do with how thin you roll them. Thin = crispy; thick = cakey. I like the "Joy of Cooking" recipe, though probably it's not going to be as crisp as you desire, since it's really a standard gingerbread cookie. I'd look for a recipe with a good amount of butter, and then roll it nice and thin.

      1. Becca Porter Dec 14, 2010 05:24 PM

        CI has two gingerbread cookie recipes: crispy or cakey.

        1. Euonymous Dec 14, 2010 07:24 PM

          I think what you want are gingersnaps.

          1. r
            Rhee Dec 14, 2010 08:35 PM

            I like a crispy hard cookie. To get that I use a recipe that calls for melting the sugar, molasses and butter, then adding the dry ingredients. Very easy, very fast. This kind of dough is often used for gingerbread houses. No eggs, no creaming the butter and sugar. Roll as thin as you can to get a crunchy crispy cookie. These cookies can be TOO hard if you don't roll them very thin. They keep forever.

            1. goodhealthgourmet Dec 14, 2010 08:49 PM

              did a quick search and turned up many options for crisp cookies:

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