Wednesday, October 02, 2013

Ginger Spice Cookies

I made a recipe today. I started with a pretty standard molasses cookie recipe then tweaked amounts and types of ingredients. I think they turned out pretty well (neighbor Diane gave her stamp of approval too :-} )

It has been hard to find cookie recipes that will work for us. We don't use hydrogenated oils, Oscar can't have corn or butter so it pretty much has to use vegetable oil instead of those ingredients, baking soda rather than baking powder (baking powder has a corn derivative in it) etc.

Anyway, here ya go!
Oh, if you use, HERE is a link to the recipe in case you want to add it to your recipe box there.


2/3 cup vegetable oil
1 cup white sugar plus extra for rolling dough balls in
1 egg
1 teaspoon freshly grated ginger
1/3 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 Tablespoon dried ground ginger
1/2 teaspoon cardamom
1/4 tsp salt

Preheat oven to 350 degrees F (180 degrees C).
In a large bowl mix oil,1 cup of sugar, egg, freshly grated ginger and molasses.
In a separate bowl, put flour, baking soda, dried ground ginger, cardamom and salt.
Vaguely form dough into 1 to 1 and 1/2 inch balls. Roll around in extra sugar and place about 2-3 inches apart on an ungreased baking sheet. (I find adding parchment paper underneath a plus) Bake 12 to 14 minutes or until tops crack. If you like them soft and chewy, take out close to 12 minutes, if you like them more crisp, bake a few minutes longer. Place baking sheet on rack or raised trivets for a few minutes to cool enough for cookies to firm up a bit, then remove the cookies for final cooling onto paper towels. The crisp ones are great for dipping in tea and taste like chai. Makes about 4 dozen cookies.


Don Meyer said...

Mmmm! I can smell 'em from here!

AlisonH said...

That's it. I want a cookie. One of those. Right now.