11/4/2023 0 Comments Ginger snap cookies crispy![]() ![]() Why this recipe works: We wanted to put the “snap” back in Gingersnap cookies. ![]() A hard spicy cookie with a glass of cold cold milk.takes me back to my grandmother's house. I actually added to the black pepper, cayenne and fresh grated ginger to make them a little more spicy.I have it JUST RIGHT now. I have made three batches of these already. Browning the butter and lots of soda is the secret. This is the recipe from the recommended website and they explained what they did to get the "extra hard" texture. Okay, this is THE RECIPE!! OMG, these are awesome.really really snappy and very spicy. Again, thanks for your time and information. Thanks so much for the information and when I get it right.I will definitely come back on and share the secret. Guess one is never to old to pick up some new tricks. Amazing.I have loved to cook for 66 years and really thought I knew quite a bit but am finding that I don't know nearly as much as I thought I did. I have spent some time on an awesome cooking site which has taught me a great deal about the use of baking soda versus powder in controlling the crispness or moisture in cookies. I am definitely going to try the Joy of Cooking recipe also since you say it is hard. The poster just prior to you turned me on to a recipe on a site which, by reducing the butter and using various tricks to reduce the moisture in the cookie is supposed to be hard and crisp. It is a true family favorite and it has no butter or oil, however, it is still not hard like the gingersnaps. I am familiar with the Pepperneuse as it is a German cookie and I have my husband's grandmother's original recipe which is actually written in German. We only made these at Christmas, and usually not until the 3rd Sunday in Advent, but as I became older, we started making them as soon as Christmas time was near, as they are the favorite of many of the adults who prefer cookies that are a bit less sweet.Īnyway, good luck, I hoep you continue to enjoy the cookies yo umade already. ![]() in fact, they are very flat, especially after they cool, they rise a bit in the oven, then fall flat as they cool, sometimes even being a bit umm.concave (or is it convex, I forget which is which, now). I can fit 12-15 cookies on each sheet ( I have 2 different sized cookie sheets), and I have found that I just can not roll them out quick enough, between taking them out, removing them, and refilling sheets. I usually roll all the dough into balls before starting to bake, then I can get on with other things in between taking them out of the oven. They are pretty forgiving, so even if they are a bit more baked then you had planned, often you will be the only one that notices. Some notes: They darken after cooling, and I have had people mistakenly think they were grabbing a chocolate cookie. Once fully cooled, dust with powdered sugar, if desired. I have found they are easier to remove if you let them cool for a few minutes on the pan. So, roll into small balls (using about one teaspoon- not the measuring kind the kind for eating) place on a cookie sheet, and bake in a preheated oven for 8-10 minutes at 375 degrees f. Once it is well mixed, I refrigerate it for an hour or so, sometimes a day or so, if I forget they are in there! My motehr never chilled, I do, because it makes it easier to roll into the balls. You might need to chang eto a dough hook about half way through the flour, though, as it forms a very stiff dough. Not sure if it matters if you mix it any other way or not. I beat the egg and sugar together, add molasses, shortening, and spices, then add the bakign soda and flour. I have not tried with using fresh spices. Honestly, I do not measure the spices, or, rather, I measure, then pour extra in the dough. I have never tried it with butter or oil, mostly because when I asked my mother why we melted crisco instead of just using oil, she said "because they do not turn out right then". It does have shortening, but you must melt it first. Doesn't appear that these are quite as spicey as the one you found later on, but here is my recipe, just in case you want to try it. I also make sure not to store with other cookies, as the strong flavor leeches out onto the neighboring cookies. I learned by trial once I was old enough to make cookies myself that the key to keeping these cookies crisp was not to store in an air tight container, as that softenes them up. These were quite crips, in fact crunchy, when first baked. I have made a molassess cookie for years, and mother made it as far back as I can remember as a child.
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