4 T. meringue powder
Scant ½ C. water
1 lb. powdered sugar
½ - 1 t. light corn syrup
Few drops clear extract (optional)
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!) Add in the corn syrup and extract if desired. (I think the corn syrup helps keep the icing shiny.) Increase speed to med-high/high and beat for about 3-5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings. This "stiff" icing is perfect for outlining and even for building gingerbread houses and monogramming. To fill in your cookies, add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called "flooding." (This recipe will cover 2-3 dozen 3.5 inch cookies in 2 colors, or make 1 – 2 large or several small gingerbread houses.)
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Martha's Gingerbread
2 t. baking soda
1 t. baking powder
2 C. butter
2 C. brown sugar
8 t. ground ginger
8 t. ground cinnamon
1 T. ground cloves
1 T. salt
4 eggs
1 ½ C. molasses
9 C. flour
In a large bowl, sift together flour, baking soda, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs & molasses. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into six pieces and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. Form tablespoons of dough into balls & place on lightly greased cookie sheet. Bake 10-12 minutes. Sprinkle powdered sugar on top & serve warm.
To make rolled cookies, roll dough out on a well-floured surface to 1/4 in. thick. Cut into desired shapes & place on ungreased baking sheets. Chill until firm, about 15 minutes. Bake 10-12 min. Cool & decorate as desired.
To make gingerbread houses, roll dough out to 1/8 in. thick. Chill for 15 minutes. Bake for 12-15 minutes, or until gingerbread is firm in the center, but not dark around the edges. (You may cut into shapes & then bake or bake dough in a large sheet and then cut into shapes immediately after removing from the oven, while cookie is still hot.)
1 t. baking powder
2 C. butter
2 C. brown sugar
8 t. ground ginger
8 t. ground cinnamon
1 T. ground cloves
1 T. salt
4 eggs
1 ½ C. molasses
9 C. flour
In a large bowl, sift together flour, baking soda, and baking powder; set aside. In an electric mixer fitted with the paddle attachment, cream butter and brown sugar until fluffy. Mix in spices and salt. Beat in eggs & molasses. Add flour mixture; mix on low speed until thoroughly combined. Divide dough into six pieces and wrap in plastic. Chill for at least 1 hour.
Heat oven to 350 degrees. Form tablespoons of dough into balls & place on lightly greased cookie sheet. Bake 10-12 minutes. Sprinkle powdered sugar on top & serve warm.
To make rolled cookies, roll dough out on a well-floured surface to 1/4 in. thick. Cut into desired shapes & place on ungreased baking sheets. Chill until firm, about 15 minutes. Bake 10-12 min. Cool & decorate as desired.
To make gingerbread houses, roll dough out to 1/8 in. thick. Chill for 15 minutes. Bake for 12-15 minutes, or until gingerbread is firm in the center, but not dark around the edges. (You may cut into shapes & then bake or bake dough in a large sheet and then cut into shapes immediately after removing from the oven, while cookie is still hot.)
Vanilla-Almond Sugar Cookies
3 C. unbleached, all-purpose flour
2 t. baking powder
1 C sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
¾ t. pure vanilla extract
½ t. pure almond extract
Preheat oven to 350.
Combine the flour and baking powder; set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
2 t. baking powder
1 C sugar (I use sugar that I've stored vanilla beans in)
2 sticks (salted) butter, cold
1 egg
¾ t. pure vanilla extract
½ t. pure almond extract
Preheat oven to 350.
Combine the flour and baking powder; set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shape on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
Angel Sugar Cookies
2 large eggs
1 C. canola Oil
2 sticks butter, Softened
1 C. sugar, plus extra for sprinkling
1 C. powdered sugar
1 t. vanilla extract
4 C. plus 2 T. all-purpose flour
1 t. salt
1 t. baking soda
1 t. cream of tartar
Preheat oven to 350°F. In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla. Add remaining ingredients and mix well. Cover and refrigerate dough one hour. Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened. Bake for 9-11 minutes, until cookies are just barely turning brown—don’t overbrown! Allow to cool before eating. Cookies are ultra-crumbly!
1 C. canola Oil
2 sticks butter, Softened
1 C. sugar, plus extra for sprinkling
1 C. powdered sugar
1 t. vanilla extract
4 C. plus 2 T. all-purpose flour
1 t. salt
1 t. baking soda
1 t. cream of tartar
Preheat oven to 350°F. In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla. Add remaining ingredients and mix well. Cover and refrigerate dough one hour. Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet. Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened. Bake for 9-11 minutes, until cookies are just barely turning brown—don’t overbrown! Allow to cool before eating. Cookies are ultra-crumbly!
Peanut Butter Cookies
1 ½ C. white sugar
1 ½ C. brown sugar
1 ½ C. shortening
1 ½ C. peanut butter
3 eggs
6 T. milk
1 T. vanilla
5 ¼ C. flour
1 T. soda
1 ½ t. salt
Cream sugars and shortening together. Add peanut butter. Add eggs, milk and vanilla. Stir in dry ingredients. Roll dough in a ball about the size of a walnut and smash with a fork criss-cross. Bake at 350° for 10-12 minutes.
1 ½ C. brown sugar
1 ½ C. shortening
1 ½ C. peanut butter
3 eggs
6 T. milk
1 T. vanilla
5 ¼ C. flour
1 T. soda
1 ½ t. salt
Cream sugars and shortening together. Add peanut butter. Add eggs, milk and vanilla. Stir in dry ingredients. Roll dough in a ball about the size of a walnut and smash with a fork criss-cross. Bake at 350° for 10-12 minutes.
Cookie Monster Sugar Cookies
¾ C. butter
1 C. sugar
2 eggs
1 t. vanilla
2 ½ C. flour
1 t. baking powder
Mix together and chill 1 hour. Roll out and cook at 400° for 6-8 minutes.
1 C. sugar
2 eggs
1 t. vanilla
2 ½ C. flour
1 t. baking powder
Mix together and chill 1 hour. Roll out and cook at 400° for 6-8 minutes.
Sugar Cookies
½ C. butter, softened
1 C. granulated sugar
½ C. sour cream
2 eggs
½ t. vanilla
3½ C. flour
1 t. baking powder
½ t. baking soda
½ t. salt
Frosting, sprinkles, colored sugar
Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt; mix well. Cover and refrigerate at least one hour.
Preheat oven to 350°. Roll dough out on a lightly floured surface to ¼ inch thickness. Cut with floured cookie cutter shapes. Place shapes 1 inch apart on an un-greased cookie sheet. Bake for 8 - 10 minutes (cookie will be a very light tan on the bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.
A soft and delicious sugar cookie, perfect for Christmas decorating. Recipe will make between 2 -3 dozen cookies.
1 C. granulated sugar
½ C. sour cream
2 eggs
½ t. vanilla
3½ C. flour
1 t. baking powder
½ t. baking soda
½ t. salt
Frosting, sprinkles, colored sugar
Beat together butter and sugar. Add sour cream, eggs, and vanilla; beat well. Stir in flour, baking powder, baking soda, and salt; mix well. Cover and refrigerate at least one hour.
Preheat oven to 350°. Roll dough out on a lightly floured surface to ¼ inch thickness. Cut with floured cookie cutter shapes. Place shapes 1 inch apart on an un-greased cookie sheet. Bake for 8 - 10 minutes (cookie will be a very light tan on the bottom - tops will still be pale). Remove to wire cooling rack. Frost when cooled.
A soft and delicious sugar cookie, perfect for Christmas decorating. Recipe will make between 2 -3 dozen cookies.
Pumpkin Chocolate Chip Cookies
1 can of pumpkin (lg.)
2 eggs
cake mix (spice cake)
chocolate chips
Mix together and bake at 350°.
2 eggs
cake mix (spice cake)
chocolate chips
Mix together and bake at 350°.
Chocolate Walnut Cookies
1 C. butter (2 sticks), softened
1 C. sugar
2 eggs
4 ounces semisweet chocolate, melted
1 t. vanilla
½ t. salt
2 ¾ C. all-purpose flour
1 ½ C. walnuts, finely chopped
Beat the butter, sugar and eggs until fluffy. Add the chocolate, vanilla and salt and mix well. Gradually beat in the flour. Mix in 1 cup of the walnuts. Halve the dough and shape each piece into a log 8 inches long and 2 inches in diameter. Roll each log in the remaining walnuts. Wrap separately in plastic and chill until firm, about 1 hour.
Heat oven to 375ยบ. Grease 2 cookie sheets. Cut the dough into 1/4-inch-thick slices and place on the sheets. Bake 15 minutes or until lightly browned on the bottoms. Remove the cookies with a metal spatula and cool.
Plan ahead: Freeze the dough for up to 4 months. Thaw at room temperature 45 minutes or overnight in the refrigerator.
1 C. sugar
2 eggs
4 ounces semisweet chocolate, melted
1 t. vanilla
½ t. salt
2 ¾ C. all-purpose flour
1 ½ C. walnuts, finely chopped
Beat the butter, sugar and eggs until fluffy. Add the chocolate, vanilla and salt and mix well. Gradually beat in the flour. Mix in 1 cup of the walnuts. Halve the dough and shape each piece into a log 8 inches long and 2 inches in diameter. Roll each log in the remaining walnuts. Wrap separately in plastic and chill until firm, about 1 hour.
Heat oven to 375ยบ. Grease 2 cookie sheets. Cut the dough into 1/4-inch-thick slices and place on the sheets. Bake 15 minutes or until lightly browned on the bottoms. Remove the cookies with a metal spatula and cool.
Plan ahead: Freeze the dough for up to 4 months. Thaw at room temperature 45 minutes or overnight in the refrigerator.
Frosted Pumpkin Cookies
1 C. butter
½ C. brown sugar
½ C. white sugar
1 C. canned pumpkin
1 egg
1 t. vanilla
2 C. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
½ t. salt
Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingred. Drop spoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Frosting:
Boil 3 T. butter and ½ C. brown sugar until mostly smooth. (Approx. 2 to 3 min.) Cool and add ¼ C. milk and 2 C. powdered sugar or until desired consistency. Whip with hand mixer until smooth. Spread onto cookies.
½ C. brown sugar
½ C. white sugar
1 C. canned pumpkin
1 egg
1 t. vanilla
2 C. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
½ t. salt
Cream sugars and butter. Add pumpkin, egg, and vanilla. Add remaining ingred. Drop spoonfuls onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Frosting:
Boil 3 T. butter and ½ C. brown sugar until mostly smooth. (Approx. 2 to 3 min.) Cool and add ¼ C. milk and 2 C. powdered sugar or until desired consistency. Whip with hand mixer until smooth. Spread onto cookies.
Orange Chocolate Chippers
1 C. shortening
1 C. sugar
1 3 oz. pkg. cream cheese
2 eggs
2 t. grated orange peel
2 t. vanilla
2 C. flour
1 t. salt
Cream together shortening, sugar & cream cheese. Add eggs, orange peel & vanilla; beat until light & fluffy. Stir in flour & salt. Add chocolate chips. Bake at 350° for 10 minutes. Makes 4 dozen.
1 C. sugar
1 3 oz. pkg. cream cheese
2 eggs
2 t. grated orange peel
2 t. vanilla
2 C. flour
1 t. salt
Cream together shortening, sugar & cream cheese. Add eggs, orange peel & vanilla; beat until light & fluffy. Stir in flour & salt. Add chocolate chips. Bake at 350° for 10 minutes. Makes 4 dozen.
Ginger Snaps
¾ C. shortening
1 C. sugar
1 egg
¼ C. molasses
¼ t. salt
2 t. soda
1 t. ginger
1 t. cinnamon
1 t. cloves
2 C. flour
Cream shortening, sugar, egg and molasses. Add dry ingredients, mix well. Shape into balls and roll in sugar. Bake on an ungreased cookie sheet at 375° for 10 minutes.
1 C. sugar
1 egg
¼ C. molasses
¼ t. salt
2 t. soda
1 t. ginger
1 t. cinnamon
1 t. cloves
2 C. flour
Cream shortening, sugar, egg and molasses. Add dry ingredients, mix well. Shape into balls and roll in sugar. Bake on an ungreased cookie sheet at 375° for 10 minutes.
Pumpkin Cookies
1 ½ C. pumpkin
½ C. butter
1 C. sugar
½ t. salt
½ t. vanilla
1 egg
2 C. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 15-18 minutes.
Notes: raisins, pecans, semi-sweet chocolate chips, or butterscotch chips could be added.
Recipe may be doubled. For double recipe, I just add the whole 29 oz. can of pumpkin & increase the flour by ½ C.
½ C. butter
1 C. sugar
½ t. salt
½ t. vanilla
1 egg
2 C. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
Mix all ingredients in order given. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 15-18 minutes.
Notes: raisins, pecans, semi-sweet chocolate chips, or butterscotch chips could be added.
Recipe may be doubled. For double recipe, I just add the whole 29 oz. can of pumpkin & increase the flour by ½ C.
Pecan Shortbread Cookies
1 C. pecans, toasted and coarsely chopped
1 C. unsalted butter, room temperature
2/3 C. light brown sugar
1 t. pure vanilla extract
2 C. all purpose flour
¼ t. salt
Preheat oven to 350° and place rack in center of oven.
To toast pecans: bake the nuts 8-10 min. or until browned and fragrant. Cool on wire rack and then coarsely chop. Set aside.
In a medium bowl place the flour and salt and whisk to combine. Set aside.
Cream butter and sugar until light and fluffy (2-3 minutes). Add vanilla. Scrape the bowl and then add the flour mixture, mixing only until incorporated. Stir in the pecans.
Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour). Line two baking sheets with parchment paper and set aside.
Remove half of the dough from the refrigerator and, on a lightly floured surface, roll into a ¼ inch thick circle. Then, with a lightly floured cookie cutter, cut out rounds or stars. Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies.
Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool on a wire rack. The shortbreads can be stored at room temperature for about one week or else frozen.
Makes about 36 cookies.
1 C. unsalted butter, room temperature
2/3 C. light brown sugar
1 t. pure vanilla extract
2 C. all purpose flour
¼ t. salt
Preheat oven to 350° and place rack in center of oven.
To toast pecans: bake the nuts 8-10 min. or until browned and fragrant. Cool on wire rack and then coarsely chop. Set aside.
In a medium bowl place the flour and salt and whisk to combine. Set aside.
Cream butter and sugar until light and fluffy (2-3 minutes). Add vanilla. Scrape the bowl and then add the flour mixture, mixing only until incorporated. Stir in the pecans.
Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour). Line two baking sheets with parchment paper and set aside.
Remove half of the dough from the refrigerator and, on a lightly floured surface, roll into a ¼ inch thick circle. Then, with a lightly floured cookie cutter, cut out rounds or stars. Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies.
Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool on a wire rack. The shortbreads can be stored at room temperature for about one week or else frozen.
Makes about 36 cookies.
Grandma Johnson's Oatmeal Chocolate Chip Cookies
¾ C. butter
¾ C. brown sugar
¼ C. white sugar
2 eggs
2 ½ C. oatmeal
½ C. milk
½. C. ground raisins
1 C. chopped nuts
2 C. sifted flour
1 t. soda
1 t. baking powder
1 t. cinnamon
½ t. allspice
½ t. ground cloves
½ t. nutmeg
1 ½ t. salt
6-12 oz. chocolate chips
Cream together the butter and the sugars. Add eggs. Mix oatmeal & milk together & let stand 5 minutes. Add to creamed mixture. Add raisins, chopped nuts & chocolate chips. Sift together the flour & spices & add to creamed mixture. Drop by spoonfuls onto a greased cookie sheet & bake at 350° for 12-15 minutes.
¾ C. brown sugar
¼ C. white sugar
2 eggs
2 ½ C. oatmeal
½ C. milk
½. C. ground raisins
1 C. chopped nuts
2 C. sifted flour
1 t. soda
1 t. baking powder
1 t. cinnamon
½ t. allspice
½ t. ground cloves
½ t. nutmeg
1 ½ t. salt
6-12 oz. chocolate chips
Cream together the butter and the sugars. Add eggs. Mix oatmeal & milk together & let stand 5 minutes. Add to creamed mixture. Add raisins, chopped nuts & chocolate chips. Sift together the flour & spices & add to creamed mixture. Drop by spoonfuls onto a greased cookie sheet & bake at 350° for 12-15 minutes.
Almond Cookie Brittle
1 C. (2 sticks) unsalted butter, softened
1 C. sugar
1 t. salt
1 ½ t. almond extract
2 C. flour
1 C. sliced almonds
Preheat oven to 350°. Combine softened butter, sugar, salt and almond extract until creamy. Stir in flour gradually, beating until blended. Fold in nuts. Dough will seem a bit dry and crumbly. Press into 3/8” jelly roll pan. Dough will fill about ¾ of the pan but won’t spread while baking. Bake 15-20 minutes. The shorter time it bakes, the chewier it stays; longer baking produces a crisper cookie.
Leave in the pan to cool, then break apart like peanut brittle. I like to use a pizza cutter. Store in an airtight container.
1 C. sugar
1 t. salt
1 ½ t. almond extract
2 C. flour
1 C. sliced almonds
Preheat oven to 350°. Combine softened butter, sugar, salt and almond extract until creamy. Stir in flour gradually, beating until blended. Fold in nuts. Dough will seem a bit dry and crumbly. Press into 3/8” jelly roll pan. Dough will fill about ¾ of the pan but won’t spread while baking. Bake 15-20 minutes. The shorter time it bakes, the chewier it stays; longer baking produces a crisper cookie.
Leave in the pan to cool, then break apart like peanut brittle. I like to use a pizza cutter. Store in an airtight container.
Gingersnaps
¾ C. shortening
1 C. sugar
¼ C. light molasses
1 beaten egg
2 C. flour
¼ t. salt
2 t. soda
1 t. cinnamon
1 t. clove
½ t. ginger
Sugar to roll dough in
Cream shortening and sugar. Add molasses and egg; stir in remaining ingredients. Dough will be soft and a little sticky. Shape into walnut-sized balls and roll in sugar. Place on cookie sheet and bake at 350° for 7-8 minutes. Dough will flatten while baking.
1 C. sugar
¼ C. light molasses
1 beaten egg
2 C. flour
¼ t. salt
2 t. soda
1 t. cinnamon
1 t. clove
½ t. ginger
Sugar to roll dough in
Cream shortening and sugar. Add molasses and egg; stir in remaining ingredients. Dough will be soft and a little sticky. Shape into walnut-sized balls and roll in sugar. Place on cookie sheet and bake at 350° for 7-8 minutes. Dough will flatten while baking.
Rolled Cookies
2 eggs
2 C. sugar
1 C. shortening
1 C. milk
½ t. salt
4 t. baking powder
2 t. baking soda dissolved in water
2 t. vanilla
4-5 C. flour
Cool in fridge about 2 hours (or overnight) before rolling. Roll out on well floured board, cut into desired shapes and bake at 350° for 10 min. or until lightly browned.
Dissolve baking soda in just a small amount of water. No more than 1/4 cup. Or as Rachael Ray says, just eyeball it! You can adjust the amount of flour you add in to make up for the water.
2 C. sugar
1 C. shortening
1 C. milk
½ t. salt
4 t. baking powder
2 t. baking soda dissolved in water
2 t. vanilla
4-5 C. flour
Cool in fridge about 2 hours (or overnight) before rolling. Roll out on well floured board, cut into desired shapes and bake at 350° for 10 min. or until lightly browned.
Dissolve baking soda in just a small amount of water. No more than 1/4 cup. Or as Rachael Ray says, just eyeball it! You can adjust the amount of flour you add in to make up for the water.
Starbucks Ginger-Molasses Cookies
2 ¼ C. flour
2 t. baking soda
¼ t. salt
1 t. ground cinnamon
1 t. ground ginger
¾ C. (1 ½ sticks) unsalted butter, softened
1 C. dark brown sugar
1 extra-large egg
¼ C. regular unsulphured molasses
(blackstrap is too strong)
White sugar or raw brown sugar crystals
Heat oven to 375°. Line 2 baking sheets with parchment paper or aluminum foil (if using foil, grease). Set aside.
Sift flour, baking soda, salt, cinnamon, & ginger into a medium bowl. Set aside.
Cream the butter & brown sugar in a large mixing bowl until light & fluffy, about 1 minute. Beat in egg & molasses on med. speed, then increase the speed to high & beat about 1 minute longer, until the mixture no longer looks curdled. Mix in the flour mixture. Place some sugar on a small plate. Use a ¼ C. ice cream scoop or measuring cup, (spray w/ Pam spray to help dough release more easily). Roll each portion into a rough ball, then roll each ball in sugar. Place six sugared balls on each baking sheet, spaced evenly (dough will spread during baking).
Bake 12 minutes, or until cookies have spread & are firm to the touch. Rotate sheet 180° halfway through baking. Remove from oven & let cookies cool on the sheet.
*Dough can be frozen for slice & bake cookies. Roll into a log 2 ½ in. thick. Wrap in plastic wrap, then in foil. Store in freezer up to 6 months. Makes 12 large cookies.
2 t. baking soda
¼ t. salt
1 t. ground cinnamon
1 t. ground ginger
¾ C. (1 ½ sticks) unsalted butter, softened
1 C. dark brown sugar
1 extra-large egg
¼ C. regular unsulphured molasses
(blackstrap is too strong)
White sugar or raw brown sugar crystals
Heat oven to 375°. Line 2 baking sheets with parchment paper or aluminum foil (if using foil, grease). Set aside.
Sift flour, baking soda, salt, cinnamon, & ginger into a medium bowl. Set aside.
Cream the butter & brown sugar in a large mixing bowl until light & fluffy, about 1 minute. Beat in egg & molasses on med. speed, then increase the speed to high & beat about 1 minute longer, until the mixture no longer looks curdled. Mix in the flour mixture. Place some sugar on a small plate. Use a ¼ C. ice cream scoop or measuring cup, (spray w/ Pam spray to help dough release more easily). Roll each portion into a rough ball, then roll each ball in sugar. Place six sugared balls on each baking sheet, spaced evenly (dough will spread during baking).
Bake 12 minutes, or until cookies have spread & are firm to the touch. Rotate sheet 180° halfway through baking. Remove from oven & let cookies cool on the sheet.
*Dough can be frozen for slice & bake cookies. Roll into a log 2 ½ in. thick. Wrap in plastic wrap, then in foil. Store in freezer up to 6 months. Makes 12 large cookies.
Chocolate Chip Cookies
1 C. butter
¾ C. brown sugar
½ C. white sugar
2 t. vanilla
1 egg
2 ¼ C. flour
1 t. salt
1 t. soda
2 C. chocolate chips
Place 2 inches apart. Bake for 10-15 minutes at 375°.
¾ C. brown sugar
½ C. white sugar
2 t. vanilla
1 egg
2 ¼ C. flour
1 t. salt
1 t. soda
2 C. chocolate chips
Place 2 inches apart. Bake for 10-15 minutes at 375°.
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