Taking a page from Staci's book, we decided to bake cookies and record the steps and share.
Giant Ginger Snaps everybody! Start with a curious, mischevious, and enthusiastic 18 month old as your sous chef.
4.5 c flour, 4 t ground ginger, 1/4 c minced candied ginger, 2 t baking soda, 1.5 t ground cinnamon, 1 t ground cloves, 1/4 t salt, 1.5 c butter (room temp), 2 c sugar, 2 eggs, 1/2 c molasses, 1 t vanilla, 3/4 c sugar in the raw.
Mix dry ingredients (first 7 on list), set aside. In your handy, dandy KitchenAid beat butter and 2 c sugar until well combined and fluffy. Add molasses, eggs, and vanilla, beat until combined. Beat in flour mixture.
Shape dough into 2 inch balls using a 1/4 c measure or scoop (this often works best after the dough has chilled in freezer for 10 minutes), roll in sugar in raw until well coated. Place 2.5 inches apart on ungreased cookie sheet.
Bake at 350F for 11-13 minutes or until bottoms are lightly browned and tops puffed, DO NOT OVERBAKE. Cool on cookie sheet 2 minutes before transfering to wire rack.
These are chewy and super snappy with the candied ginger in them. Guaranteed to please anyone who enjoys cookies and cakes of the spiced variety. :)
Sous Chef AddyLouHoo just before she flicked flour all over my kitchen...
Dry ingredients; Flour, baking soda, clove, ginger, cinnamon, and salt.
Creamed butter and sugar... with addition of egg, molasses, and vanilla.
Mix it, mix it.
Ginger Snap dough rolled in sugar in the raw.
Baking da cookies!
Giant Ginger Snaps, hmmmmmmmmm!
3 comments:
Nice documentation! Im impressed. Loved the egg and butter and vanilla shot. I love those cookies. Why isn't AddyLooHoo wearing her apron?
Why yes, that was an enjoyable narration on how to prepare ginger cookies. Her apron is here because I am going to make a pattern to copy so I can sew up a few.
oh man, ymmmmmmm.
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