Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, jay’s great ginger cookies. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
TESTED & PERFECTED RECIPE - Ginger cookies with just the right blend of spices and a These ginger cookies have just the right blend of spices and a wonderful buttery texture. A great cookie especially considering how easy it is to make! I did not have allspice, pepper or molasses but the.
Jay’s Great Ginger Cookies is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Jay’s Great Ginger Cookies is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook jay’s great ginger cookies using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Jay’s Great Ginger Cookies:
- Take 2 1/4 cups all-purpose flour
- Prepare 2 teaspoons ground ginger
- Get 1 teaspoon baking soda
- Get 3/4 teaspoon ground cinnamon
- Get 1/2 teaspoon ground cloves
- Prepare 1/4 teaspoon salt
- Prepare 3/4 cup Crisco shortening
- Make ready 1 cup brown sugar
- Take 1 egg (room temperature)
- Prepare 1 tablespoon orange juice
- Get 1/4 cup molasses
- Prepare 2 tablespoons granulated sugar
Ginger cookies - generally, I am not a fan of anything ginger flavoured but these ginger cookies are an exception because of their delightful chewiness and texture. They are perfect with a cup of milk tea adding a lovely gingery feel to the whole experience. The original recipe for these ginger cookies is. Gingersnap Cookies are a highly addictive, sugar coated cookie that gets its chewy texture and spicy flavor from adding brown sugar, molasses, and ground spices (cinnamon, ginger and cloves) to the batter.
Steps to make Jay’s Great Ginger Cookies:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the Crisco and 1 cup brown sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Chewy gingerbread cookies dipped in white chocolate and topped with crystallized ginger. I adapted this gingerbread cookie recipe from an old Betty Crocker Christmas cookbook that I Hi Jay! Was the dough firm enough to roll into balls? The great thing about these cookies is they retain their chewy texture for several days so they perfect for giving away as holiday gifts. The outer appearance of today's chewy gingersnap cookies reminds me a lot of crackle cookies.
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