triple_ginger_cookies
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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| triple_ginger_cookies [2025/07/22 09:20] – karin | triple_ginger_cookies [2026/07/19 11:45] (current) – karin | ||
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| * 1 c. white sugar | * 1 c. white sugar | ||
| * 2/3 c. brown sugar | * 2/3 c. brown sugar | ||
| - | * 1 c. dairy-free margarine, melted and still warm | + | * 1 c. dairy-free soy-free sunflower-free margarine, melted and still warm |
| * 1/4 c. blackstrap molasses | * 1/4 c. blackstrap molasses | ||
| * 6 T. [[http:// | * 6 T. [[http:// | ||
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| * Preheat oven to 350º F | * Preheat oven to 350º F | ||
| * In a large mixing bowl, cream together the white sugar, brown sugar and margarine. Add the molasses, grated fresh ginger and aquafaba and mix until well combined. | * In a large mixing bowl, cream together the white sugar, brown sugar and margarine. Add the molasses, grated fresh ginger and aquafaba and mix until well combined. | ||
| - | * In a small bowl, combine the dry ingredients (white flour, white whole wheat flour, baking soda, ground ginger, cinnamon, allspice, salt). Add to the wet ingredients and mix until flour mixture is incorporated. | + | * In a small bowl, combine the dry ingredients (white flour, white whole wheat flour, baking soda, ground ginger, cinnamon, allspice, salt). Stir in crystallized ginger, stirring to coat the ginger with flour (prevent clumps of crystalized ginger). Add to the wet ingredients and mix until flour mixture is incorporated. |
| * Drop by rounded teaspoonfuls into a bowl of sugar. Coat the dough with sugar, rolling dough into a ball. The cookies spread out a good deal, so make the balls smaller than you think you should. Place balls on a cookie sheet lined with parchment paper. | * Drop by rounded teaspoonfuls into a bowl of sugar. Coat the dough with sugar, rolling dough into a ball. The cookies spread out a good deal, so make the balls smaller than you think you should. Place balls on a cookie sheet lined with parchment paper. | ||
| * Bake for 10 min., rotating cookie sheets back-to-front and top-to-bottom halfway through cooking time. Remove from oven and let cool on cookie sheet for 5 min before removing to wire rack to cool completely (cookies will be puffy when removed from the oven, but will flatten as they cool). | * Bake for 10 min., rotating cookie sheets back-to-front and top-to-bottom halfway through cooking time. Remove from oven and let cool on cookie sheet for 5 min before removing to wire rack to cool completely (cookies will be puffy when removed from the oven, but will flatten as they cool). | ||
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| ===== Notes ===== | ===== Notes ===== | ||
| - | * I usually put in 1/2 c. of molasses when I made these I was running out of molasses so only put in a 1/4 cup. They are a little lighter in color as a result but it didn't otherwise seem to make much of a difference. | + | * I usually put in 1/2 c. of molasses when I made these I was running out of molasses so only put in a 1/4 cup. They are a little lighter in color as a result but it didn't otherwise seem to make much of a difference. |
| * I have added a bit of powdered ginger to the sugar mixture that I roll the balls in, but decided I couldn' | * I have added a bit of powdered ginger to the sugar mixture that I roll the balls in, but decided I couldn' | ||
| + | * Baking note to self: Use the small scoop (1 T. size), 8 cookies per tray. | ||
| ===== Source ===== | ===== Source ===== | ||
| * [[: | * [[: | ||
| - | * Yield: | + | * Yield: |
| + | * Last updated: 7/19/26 | ||
| {{tag> | {{tag> | ||
triple_ginger_cookies.1753197605.txt.gz · Last modified: 2025/07/22 09:20 by karin