Wednesday, June 3, 2009

The Perfect Chewy or Hard Ginger Cookies

  • 3 sticks butter, melted and cooled
  • 2 cups sugar
  • 2 eggs
  • 3/4 cups dark molasses
  • 3 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 teas salt
  • 4 teas baking soda
  • 2 teas cinnamon
  • 3 teas ginger
  • 1 teas pumpkin pie spice

Preheat your oven to 350. Butter a flat baking sheet. Mix the first four ingredients in a large bowl. In a separate bowl blend the rest of the ingredients. Add the flour mixture to the wet mixture and mix until everything is incorporated. For larger gooey cookies, drop triple tablespoon or larger portions on a baking sheet and bake for around 12 minutes leaving a slightly light brown section on the top. For smaller "snap"like cookies, spoon tablespoon portions on the sheet and bake for 15 minutes or longer until they are dark brown on the top. After you remove from the oven, let the cookies cool for five to ten minutes then place on a cooling rack. Let cool completely and dig in. The harder cookies are especially yummy dipped in a strong espresso.

Special thanks to Ayvind for helping with the set-up and photography of the pictures!

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