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1993 1st Place: Ginger Cookies

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Your rating

Recipe

very good

 

Yield

servings

Prep

10 min

Cook

7 min

Ready

17 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup sugar
granulated
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½ cup corn syrup, dark
½ cup water
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1 tablespoon ginger
ground
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2 teaspoons cinnamon
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2 teaspoons cloves
ground
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1 cup butter, unsalted
or margarine
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4 cups all-purpose flour
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1 ½ teaspoons baking soda
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1 x food coloring
if desired
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
granulated
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118 ml corn syrup, dark
118 ml water
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15 ml ginger
ground
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1E+1 ml cinnamon
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1E+1 ml cloves
ground
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237 ml butter, unsalted
or margarine
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946 ml all-purpose flour
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7.5 ml baking soda
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1 x food coloring
if desired
* Camera

Directions

time: 7 minutes 1. Put sugar, syrup, water, ginger, cinnamon and cloves into a large saucepan. Cook and stir over medium heat until mixture boils and sugar dissolves. Remove from heat. Add butter. Stir until butter is melted and mixture is no longer very hot. 2. Mix flour and baking soda. Gradually add flour mixture to butter mixture and stir to blend thoroughly. Dough will have a soft texture. Place dough in an airtight container and refrigerate overnight or at least 12 hours or as long as 1 week. 3. Heat oven to 375℉ (190℃). Remove about one-sixth of the dough and knead it until it is slightly softened. Roll dough directly onto ungreased cookie sheets until it is about ¼ inch thick. Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie. Remove excess dough by lifting it and peeling it away. Scraps of dough can be kneaded together and re-rolled. 4. Bake until golden brown, about 7 minutes. Allow cookies to cool slightly and become crisp before removing them from the cookie sheet. Cool thoroughly on wire racks. If desired, you may "paint" the cooled cookies using a clean, small paintbrush and food coloring that has been watered down slightly. Store cookies in airtight containers.

Note: After the 12-hour resting period, this cookie dough can be hand-molded like clay--rolled, pinched, poked and pressed--and it will keep its shape, expanding slightly while baking. Thin cookies will become brown and bake quickly, large and thick shapes will require longer baking. Can be cut into any shape desired but make the cookies uniformly thick. The microwave oven can be used to cook the sugar mixture in step 1.



* not incl. in nutrient facts Arrow up button

Comments


Wizzytec

The best I have had in years! This should be in stores!

 

 

Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 117936% from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 29g 147%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 282mg 12%
Total Carbohydrate 60g 60%
Dietary Fiber 4g 17%
Sugars g
Protein 27g
Vitamin A 29% Vitamin C 2%
Calcium 6% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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