7/26/2023 0 Comments Crisp ginger snap cookies recipesWhen ready, they will be golden brown, look cracked at the edges, and have flattened out and spread. Let the cookies cool for 10 minutes on their baking sheet, then transfer to a wire rack to finish cooling. Store in an airtight container. Bake in the center of the oven for 10 to 12 minutes.Leave plenty of room between each, as the cookies will spread out quite a bit during baking. Slightly flatten each ball with the back of a spoon. Gently roll each slice into a ball and place on a cookie sheet. Try to keep them about the same size - you should have around 16 cookies. With the palms of your hands, roll the dough into a thick sausage shape about 6 to 7 inches long, then cut into slices a ¼-inch thick.Use no more than 4 teaspoons - you don't want the dough to go to the other extreme and become dry and flaky. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. Beat with an electric mixer until smooth. ![]() If the dough seems too sticky to handle, sift in a little extra flour a teaspoon at a time and work it in. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. The dough will look flaky and dry, but as you work it together with your hands, it will come together into a firm dough. Stir in the sugar, then rub in the butter with fingertips until the mixture resembles coarse bread crumbs.
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