Big Soft Ginger Cookies
Great texture (light and fluffy) but bland. This is what I did differently from the recipe:
I used 1 stick of butter plus 4 TBSP margarine
I used 5 TBSP very dark homemade brown sugar (instead of molasses)
I used 1 TBSP orange juice (instead of water)
Perfect baking time for me was: 9 minutes
The result was a great non-sticky cookie dough that was easy to roll into balls without refrigeration. The first six cookies were very light in color (not a gingerbread look at all) and rose well as they baked. The cookies were uniform, soft, and fluffy when they were done baking. However, the cookies tasted like bland sugar cookies with just a hint of spice at the end.
So, working with the remaining dough, I sprinkled an additional 2 tsp of ginger powder, 1 tsp of cinnamon and drizzled about 1/2 TBSP of molasses on top. I mixed the dough with my hands (too lazy to drag out the mixer again). I baked the cookies for 9 minutes. This time, the cookies turned out darker with more spice. The texture is still slightly soft but firmer. The cookies were still lacking that full-on gingerbread taste.
I will make this recipe again but I will let the dough rest in the fridge for a day, wrapped in plastic wrap, to let the spices meld.
1 user found this review helpful
Jan. 14, 2014