Big Soft Ginger Cookies
Really terrific cookies. These are the first cookies I've ever baked from scratch ... so easy and so good! Stayed soft for over a week too (but I did make giant cookies, which might have helped).
The first time I made them, I used 3 tsp of ginger and 1/4 tsp cayenne pepper to make it extra-spicy. They came out great... had a nice slow burn in the aftertaste. I forgot to roll them in sugar, but just sprinkled raw sugar on the top of the flattened cookies before they went in the oven, and that worked out fine.
Made them again just now, and this time used 1/2 brown and 1/2 white sugar. Used maybe 2.5 tsp ginger, and no cayenne. I did roll in sugar before putting on the cookie sheet this time, and sprinkled some raw sugar on top (it's pretty!). This time they turned out sweeter and less spicy, but still good. I'd use the first method if making these for adults, and the 2nd method if making for kids (or adults with a sweet tooth!)
Oh, regarding the OJ... the first time, I used 1 TBS lemon juice instead of the water (had no OJ on hand), and the 2nd time, I used 1 TBS OJ instead of water. I can't really taste the difference between the lemon juice and OJ versions, so go ahead and use lemon juice if that's all you have!
5 users found this review helpful
Aug. 11, 2008