Soft Gingerbread Cookies with Separated Eggs
Submitted by cjardine2
Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.
YIELD
6 dozenPREP
20 minCOOK
10 minREADY
45 minSeparating eggs and folding in beaten whites gives these cookies cake-like softness instead of crisp snap.
Dissolving baking soda in vinegar creates extra lift that keeps these tender and puffy.
Molasses and brown sugar bring deep sweetness that balances sharp ginger and cloves.
The short baking time means you can have warm spice cookies on the table in under 30 minutes start to finish.
Pro Tips
- Beat egg whites to stiff peaks so they add maximum volume when folded in
- Fold whites in gently at the very end to keep air bubbles intact
- Watch closely at 8 minutes; these cookies bake fast and can dry out
- Let cookies cool completely before storing or they’ll turn gummy from trapped steam
Ingredients
Directions
Grease and flour a nine-inch square pan.
Cream butter and sugar.
Dissolve soda in vinegar.
Add beaten egg yolks and molasses to butter and sugar mixture.
Mix ginger and cloves with flour and add alternately with milk to Add vinegar and soda mixture. Beat very well. Fold in stiffly beaten egg whites. Bake at 350℉ (180℃) about 10 minutes, or until done.
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