Baking cookies involves science, which I really suck at , so having good tools is very important! I use Silpat mats and Chicago Metallic Commercial II cookie sheets available on Amazon. I also still use the Kitchenaid stand mixer my fabulous bridesmaids gave me as a wedding present (thanks girls!)
Since recipes depend on chemical reactions, I don't double batch. I make one batch of cookie dough, and then another one if I am making a double. If you just double everything, sometimes the cookies are off and you don't get exactly what you planned for.
I also freeze all my cookies, in ziplock bags once they are cooled, this keeps them fresh, and keeps the family out of the cookies.
I also am a firm believer in butter. Do not ever substitute for real butter.
Here is today's recipe.
Molasses Crinkles
Ingredients
- 1 cup brown sugar
- 3/4 cup butter at room tempurature
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp each salt, ground cloves and allspice
- turbinado sugar ( sugar in the raw) for rolling
- Beat brown sugar and butter until fluffy.
- Beat in egg and molasses.
- Beat in remaining ingredients except turbinado sugar.
- Refrigerate this for 30 min until it is fir.m.
- Roll dough in to balls of about 1 tablespoon each , roll in turbinado sugar to coat, place on baking sheet about 2 inches apart. . Each sheet of cookies should be about 1 dozen, these spread.
- Bake 12 to 14 min or until tops are crackled and set. Cool on a wire rack. Makes about 4 dozen.
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