Soft. Moist. Gingery!
Double Ginger Cookies
"Dry" Ingredients:
4 cups flour
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 Tablespoon fresh ginger, minced
"Wet" Ingredients:
1 1/2 cups vegetable oil
1 cup molasses
2 eggs
In a large bowl, whisk together all the "dry" ingredients.
In a liquid measuring cup (4 cup capacity), measure out the "wet" ingredients. (We start out with the oil to keep the molasses from sticking to the measuring cup.) Whisk together.
Make an indentation in the middle of the "dry" ingredients and pour out the "wet" ingredients.
You can use a whisk, a spatula, or your hands to mix it all together.
Scoop out one inch balls and coat them with granulated sugar.
Bake at 350F for about 10 minutes.
Sounds like a great recipe, I can't wait to try it. I really like the little hint about what order to put things in the measuring cup. It's little things like that that really help the beginner (which I am not!). I usually have to learn things the hard way. Keep it coming and thanks.
ReplyDeleteHi Terry! Thanks for visiting our site. It's so exciting to hear from people who have tried or are wanting to try our recipes. I have had to learn things the hard way too and I have always appreciated the tips I get from veteran bakers. I love my job because everyday there's always something new to learn.
ReplyDeleteMy husband (Stephen) and I visited your blog too! Wonderful blog!