In a smaller bowl, whisk together the dry ingredients flour, salt, baking soda and spices.Scrape down the sides and bottom of the bowl and mix again to ensure everything is combined.In a large bowl, cream together the shortening and sugar until light and fluffy.Preheat the oven to 375° and prepare baking sheets with parchment paper. Looking for more ginger recipes? Try these! These cookies are easy to make, beautifully spiced, satisfyingly crisp and the perfect little indulgence for a cozy winter day.īetter yet, this recipe yields A LOT of cookies! You might even have enough leftover for a cookie crust for pie! More importantly, this sugar makes a glittery, stunning coating on the outside of these cookies. I like to use it for Maple Ginger Snaps because of it's very, very slight hint of molasses. The large grains of raw sugar may not dissolve in low moisture recipes like this one.ĭomino Golden Sugar is made from cane sugar and is perfectly adapted to use cup for cup in recipes. The problem with using straight up raw sugar is, it doesn't always bake well when swapping it in recipes. Less refined sugar means more flavor and makes recipes a bit more wholesome. This type of sugar is less processed than regular, white sugar making it a superb choice for this recipe. Why Domino Golden Sugar is a great choice for this recipeĭomino Golden Sugar is a fabulous ingredient. With just a bit more time in the oven, they will crisp up nicely. I found that at about 11 minutes, the cookies were slightly soft in the middle. These cookies bake at a high heat, 375° for about 13 minutes. Plus, you don't have to wait for butter to soften! Using shortening means you can make these cookies on a whim, any time. These cookies are crispy and crunchy all the way through, making them a true snap! Shortening is absolutely the way to go here. I'm not in love with the idea of not using real butter in baking, but there is a time and a place where you need to concede.īutter will not get you to a snappy ginger snap, it just won't. To get a crunchy cookie, this recipe uses vegetable shortening in place of butter. Plus, they have that sparkly sugar - they're gorgeous!Īs mentioned, a true ginger snap should be crunchy cookie. What I love most about these cookies is that they always bake up beautifully.Įach cookie came out perfectly round with distinctive cracks all over the top. To bake the cookies, you'll want to scoop the dough, use your hands to roll it into balls, give them a quick coat in sugar and place them on a tray lined with parchment. Then, stir in the dry ingredients until you have dough. Add the remaining wet ingredients (maple syrup and egg). This recipe follows standard cookie procedure. I promise you, these cookies are a breeze to make!
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