Recipe called for way too much sugar for me. The is a really good ginger cookie recipe. They do spread quite a bit so chilling them and being sure to leave ample room between cookies when baking helps. That’s really cool and totally healthy esp since we spend 40-50 hours a week doing it!! Because you weren’t thrilled how these turned out, I will email you a recipe for a ginger cookie recipe that will be in my cookbook. Incredible depth of flavor. I didn’t have allspice so I substituted it for nutmeg, and they turned soo good. haha! GRANDMOTHER'S HARD GINGERBREAD COOKIES : 3/4 c. Crisco 1 c. sugar 1 c. molasses 3 1/2 c. flour 2 tsp. I made these cookies with white/wheat unbleached flour and used all the same ingredients. I baked it for 14 minutes and it was crispy but not quite as crunchy as I’d have liked. Jenn, you made a believer out of me! These are great, easy and delicious. I was wondering what can create that effect. Absolutely the best crispy ginger cookies ever. The crispiness in your recipe is very nice and airy/fluffy, and I am looking the create that crunch that you can literally almost chip a tooth over. Regular liquid molasses (not black strap). I made these earlier, they were aMAZiNG!!! Happy New Year! is the molasses – liquid black strap molasses or granulated molasses? Hi Stan, The dough freezes very well. Set aside. Hi Tamera, The recipe makes 36 cookies, so it sounds like you’ll need to double it. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Due to various reasons, there are very few gifts this year but I made these for my husband who is really enjoying them. I’d worry they wouldn’t be as crisp and buttery. I made these at Christmas for a cookie challenge and won. The first batch came out golden, crispy, flattened and very nice. What is the difference between these cookies and your recipe for Old fashioned Ginger Spice Cookies? Hi Lauren, This recipe makes thin and crispy cookies; the one in the book makes soft and chewy cookies. Did you make any substitutions? Hi Miri, It probably has to do with how long you chilled the dough: the cooler the dough, the thicker your cookies will be; the warmer the dough, the flatter your cookies will be. Sorry! They should be crisp. I used a small ice cream scoop (slightly bigger than melon scoop) they turned out great. made these about two weeks ago and they were really nice. Hope you enjoy the cookies! I’m wonder what makes them crispy the recipe is almost identical to the one I just made? What will be the result if I don’t use molasses? Isn’t 2 sticks of butter equal to half a cup? Hi Lucy, I’m afraid these won’t get real crunchy; you’d need a different recipe. For those reading these reviews, know that if you follow Jenn’s recipe to the letter, this is a fool-proof, incredibly simple bake. Enjoy and please LMK how they turn out! He loved them and actually requested more for this Christmas. (eaten 5 now). Loved it! We welcomed fall with these terrific ginger cookies. I haven’t tried substituting oil for some of the butter but wouldn’t recommend it. I did use Crosby’s fancy molasses which is quite dark, and that would explain the colour difference. A great cookie especially considering how easy it is to make! Do you think it would work in these? Recipe is easy, but be sure to let dough sit in frig, and let baked cookies rest about 3 minutes. Sorry! I went off the ranch and added a thin slice of candied ginger to the top of each flat-pressed ball of dough and that put the cookies off the chart. Totally. Because honestly I don’t know what it is ? Sugar cookies are such versatile cookies – there’s one for every occasion! Mix all together - batter will be very stiff. They were flat, dark and not at all crinkled. If you prefer metric, convert your cups and tablespoons to grams using conversion tables – Google them. Longer baking will dry them out more thoroughly and make them crunchier. Second time I made them, I accidentally left out the egg and molasses. These were so good. But after getting some imported store-bought ginger cookies as a gift that I fell in love with, I thought maybe I could find a recipe I’d like at least half as much. It makes soft cookies with lightly crisp edges. Thanks so much for catching that, Kelly — it has been corrected. They are astoundingly good. All three generations were gobbling them up. Hi Vanita, there is no perfect substitute for molasses, so I think you could use either honey or maple syrup (I’m not familiar with palm sugar syrup), but the flavor will be a bit different. The only ingredient I feel confident that can be changed up is the mix-ins. What did I do wrong?? From the can't-miss classics to fun, new twists, we've got hundreds of reasons for you to turn your oven on this holiday season—and leave it on! Hello — I made the old fashioned ginger spice cookies from your cookbook and they were great. I was looking for an easy-to-follow recipe as well as a great tasting ginger biscuit! all-purpose flour, spooned into measuring cup and leveled-off, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Nutritional information is offered as a courtesy and should not be construed as a guarantee. Hi Gail, I just added all the nutritional info for the cookies. Best ginger cookies I have ever had. Don’t you hate when they don’t all fit?! I’ll send it to you separately through email. I am a so-so baker and a five-star recipe can come out as 1 or 5 stars at my hands depending. Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla. Even without the allspice(forgot to add it lol!). (Keep in mind that I haven’t tried them this way.) Hi Jenn, I just baked these cookies. Chocolate chips, sprinkles, peanut butter chips, etc. Hi Bridget, These cookies have more butter and granulated sugar than the Ginger Spice Cookies. I made these last week and they are fantastic. Interesting and logical. In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. It seems like 2 sticks of butter is a lot. Absolutely the best cookie ever. Sift flour, soda, cloves, ginger, cinnamon, and salt. Enjoy! Since then, I have found them deliciously invaluable to say and celebrate anything I've needed them to. Stir through chocolate chips. We are in love with them!!!! Being a cookie baker for many years, I wonder what I did wrong? Check the recipe. Colour as desired: let the artistic spirit within you speak, remembering with gratitude that children have very bad taste. I really like this brand. Thank you! Sprinkle a suitable surface with flour, place a disc of dough on it (not taking out the other half until you’ve finished with the first) and sprinkle a little more flour on top of that. Hi EJ, Glad you like these! Loved that recipe could be made gluten free too. Thank you for sharing this recipe Jenn it will be added to my Christmas cookie baking this year. My new favorite holiday cookie!! Thanks. Who can blame them? Shape them into pretty hearts for Valentine's Day, egg-shaped ovals for Easter, … Once they are frozen, transfer them to a bag. It is such a help to have careful, photographically illustrated step-by-step guide. Cookies were good but not as gingery as I would have liked. The only thing is that they didn’t have that crinkly look on top even though I smushed the down a bit, and, they got a little brown and hard on the bottom?? Hi Kerrie, the cookies in this recipe have more butter and granulated sugar than the other one. Hope that clarifies! Oh my—I loved them and have been asked for the recipe. Yes, you’ll just have to finely grate it. You can wait until the edges are just starting to get golden, or remove them a touch sooner. My husband asked me to make him some cookies to have with his tea. Truly, an indispensable recipe. Just whipped up a batch and in the fridge now. I live in India where jaggery is readily available in a solid form, but not molasses as a liquid. Unfortunately, I know very little about high altitude baking, but hopefully these tips can help. Very light and buttery. The result is delicious, professional looking, dunkable cookies. They stayed plump. When they’re all fully cooled, you can get on with the icing. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Save my name, email, and website in this browser for the next time I comment. What’s the difference with using softened butter like this recipe and cold cubed butter. Thanks for the recipe! When you are ready to make the biscuits, preheat the oven to 180ºC/160°C Fan/gas mark 4/350ºF. They were crispy, not too spicy and my kids loved them too. I blushed and filled her in on my secret. Stir in the molasses and egg. The cookie was a chewy ginger cookie with powdered ginger and chopped candied ginger, and maybe fresh ginger. Only later did I discover that your metric conversion feature gave the amount of flour as 290 grams. Sorry I can’t provide more specific guidance! vegetable. I have been using dark karo syrup instead of molasses for the last 33 years. These ginger cookies have just the right blend of spices and a wonderful buttery texture. Just made 1/2 a batch and they are delicious!!! Thank you, Jenn. In a large bowl, beat the butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. Please let me know how they turn out! My mom begged for the recipe (she now makes them year round for coffee dipping also!) What a find. This is a great recipe. 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