Friday, January 16, 2015

4 Tips for Making Pefect Cookies and Ginger Cookie Recipe

So, one of my New Year's goals is to try 50 new recipes in 2015. I started the New Year with lots of veggies in a vegetable soup. My second recipe is a little sweeter. I love sweets, and I believe they can be incorporated into one's diets in moderation.

I have never made ginger bread or ginger cookies. Can you believe that?!? I have used ginger in savory, Asian cooking but never in baking. I realized this travesty over the holidays when everyone was posting pictures of ginger bread houses and decorated gingerbread men cookies. I decided to try this recipe that uses powdered ginger and crystallized ginger. It was delicious! The cookies were moist, chewy, and packed a punch of spicy, sweet ginger.

This was my first time to cook with molasses as well. It was less sweet then I thought it would be but it was fantastic in the cookies. And, I got a chance to use my SilPlat non-stick cooking mat! It worked like a dream with this sticky dough.

Here's the recipe if you would like to give it a try.

Ginger Cookies
2 1/4 cups all-purpose flour
1 cup packed brown sugar
1 Tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 Tablespoons finely chopped candied ginger (or ~1 ounce)
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
1/3 cup molasses
1 egg at room temperature

Preheat oven to 350* F.
Combine dry ingredients in a mixing bowl: flour, sugar, ginger, baking soda, allspice, cinnamon, salt, and candied ginger.
Combine wet ingredients in a mixer: melted butter, molasses, and egg. Beat together until combine. Slowly add dry ingredients into wet mixture. Scoop 1 Tablespoon of dough onto a buttered baking sheet or a baking sheet lined with a non-stick mat (Example: SilPlat). Bake at 350* F for 7-9 minutes.

Tip #1: Spray your 1/3 measuring cup with non-stick cooking spray before measuring molasses. The non-stick spray . . . helps the molasses not stick to the spoon. It makes measuring sticky ingredients less messy.

Tip 2#: Use a small ice cream scoop to scoop cookie dough. This makes it easier to get similarly sized cookies that cook evenly.

Tip #3: I recommend making a batch of these cookies and freezing the dough in 2 batches. This helps with self-control and only having desserts in moderation. It also is handy to have dough already made for company or just quick cooking.

Tip #4: I defrost frozen cookie dough for 1 day in the fridge before baking.

This recipe was adapted from a Giada DeLaurentiis' recipe for double ginger cookies. I hope you enjoy! Please let me know if there are any ingredients or dishes you want me to try in the new feature #NewYearNewRecipes #NYNR #50RDrecipes

For more recipes and tips and tricks for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter.

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