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January 31st, 2005

Ginger cookie recipe

Sift together, then set aside:
  2 cups whole wheat pastry flour 
  2 tsp baking soda
  1/2 tsp salt
  2 tsp ground cloves
  2 tsp cinnamon
  1 tsp ground ginger

  3/4 cup canola oil 
  1/4 cup dark (or robust) molasses
      (Remember that displacement trick for measuring fats?  
       It works here, too.  Measure the oil first, then add molasses (slowly!) 
       to bring the level up to 1 cup.)) 
  1 cup sugar

(It looks awful at this stage.  Oil and molasses don't mix very well.  
 Don't worry about it.)

Add and beat in:
  1 egg (or 1/4 cup egg whites, or egg white product.)

(It will still likely look awful at this point, 
 especially if you use the egg whites.  Keep going!)

Add the dry ingredients to the wet, and mix well.

(Whee!  It looks better!)

Take a rounded teaspoon of dough (I use a small cookie scoop that 
holds two level teaspoons of dough), make a ball of it, roll in sugar 
(I use about 1/3 cup of sugar on a small dinner plate), and put on 
ungreased baking sheet.

Bake at 375°F for 10-12 minutes.

Makes 5 dozen 2" cookies.

This is a modification of a recipe that a coworker shared with me. (And I think it was a modification of a modification at that point.)

I'd had an "eh, okay" attitude about ginger snaps before trying hers, but this recipe converted me. The ginger does not hog the spotlight in this cookie. It's definitely there, and adds a lovely warmth, but the flavors of the molasses and the cloves are allowed to share the glory.


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