Sunday, December 9, 2012

Gingerbread Cookies: crunchy or soft & chewy

Matt and I had a lot of fun making gingerbread cookies last weekend.

They were

  • Portland-themed
  • fun and messy
  • really crunchy
Here is a pic:

So the cookies were fun, but they were sorta too crunchy to I made chewy ones. I totally used a lady's recipe, and it was a good one. Thanks, Michelle.

Soft & Chewy Gingerbread Cookies
Adapted from Michelle

Step One: Preheat the oven to 350 degrees. Combine these 7 ingredients in a large bowl. (Use a whisk or large spoon and stir for about a minute.)
   * 3 cups AP flour
   * 4 teaspoons ground ginger
   * 2 teaspoons ground cinnamon
   * 1 teaspoon ground cloves
   * 1 teaspoon baking soda
   * 1/4 teaspoon ground nutmeg
   * 1/4 teaspoon salt

Step Two: In a second (smaller) bowl, combine these three ingredients.
   * 3/4 cup margarine, softened but not melted
   * 1/2 cup  brown sugar (not packed)
   * 1/2 cup white sugar

Step Three: Pour the smaller bowl of wet ingredients into the large bowl of dry ingredients. Stir for a little bit. Then add these 3 ingredients and stir until the dough becomes moistened and thick.
   * 1 egg
   * 1 tablespoon apple cider (OR orange juice OR apple juice)
   * 3/4 cup molasses (use light, full flavor or robust--whichever type you like!)

Step Four: Roll the dough into balls, about 2 TB of dough in each. Space them out onto a greased baking sheet.

Step Five: Using the bottom of a glass (I used a 12 ounce beer glass), wet the flat bottom side and dip it into a saucer or shallow dish of white sugar. With each cookie, DIP into sugar and PRESS down onto the cookie. (DIP and PRESS, smooshing the cookie down to 1/4-inch thick. (NOTE: For a festive look, use red or green sugars.))

Step Six: Bake for 10-12 minutes, or until cookies are not shiny looking on top. Let cool on the cookie sheet for a couple of minutes before transferring to a cooling rack. Eat! Chew! Yum!

Happy eating!

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