Monday, April 2, 2012

Extra moist, Jumbo, spicy ginger cookies.

Its spring break...and the girls are getting stir crazy.Already! The promised beach getaway is still a couple days away!
Sidewalk chalk art, sprinkler fun....

Then we decided to bake some cookies in the noon.
The girls love helping to bake and I wanted to try this new recipe for some time.


Heres what went into it:

2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, melted room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons maple syrup
1 large egg

How we did it:

In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in maple syrup and egg.With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Divide dough into 12 equal balls. Roll the balls in the 1/3 cup white sugar and place on sheets about 4" apart. Flatten slightly into about 3" circles and sprinkle the remaining sugar on top.

Bake for 12-14mins rotating sheets half way inbetween.
Let cool completely on a wire rack!


PS: The original recipe had asked for molasses but I substituted with maple syrup in the same quantity as I had it handy.
Also you can reduce the amount of ginger and spice to suit your taste. Mine were extra spicy just as we wanted them to be!

From my kitchen to yours...

Bon Apetite.

You can also read my non-culinary ramblings here at Musings.

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