topic Re: Gingersnaps Cookie Question in Kitchen

Gingersnaps Cookie Question

jannabelle1 — Sat, 18 Sep 2021 23:33:38 GMT

I found quite a few recipes online for Ginergersnaps - all of the recipes called for the same ingredients and almost identical with the amounts. I cut the recipe in half so I would end up with about 2 1/2 dozen for the two of us. The problem was the dough - it was more like the batter for a quick bread. No way could I have rolled the "dough" into balls - I ended up refrigerating it for a couple of hours and then just dropped small amounts onto my baking sheet. They turned out flat, but are very tasty. What happened? Any ideas? The recipe called for oil rather than butter or crisco. Wet ingredients were the oil, egg and a small amount of molasses. I double checked the amount of each ingredient since I only made half the recipe. I'm baffled!

Note: sorry this is in the Kitchen section....I thought I had it in Recipes.

Re: Gingersnaps Cookie Question

Kachina624 — Sat, 18 Sep 2021 23:36:02 GMT

Every ginger snap I ever ate was flat. Did you expect them to be otherwise?

Re: Gingersnaps Cookie Question

jannabelle1 — Sun, 19 Sep 2021 00:16:49 GMT

@Kachina624, the flat cookie wasn't a problem for me. My question had to do with "dough" that was like quick bread batter, and that couldn't be rolled into balls like the recipe instructed. I'm wondering if perhaps crisco would have made a more substantial dough. I'm sorry if I didn't make my question very clear.

Re: Gingersnaps Cookie Question

tucsongal — Sun, 19 Sep 2021 00:28:14 GMT

@jannabelle1 wrote:
@Kachina624, the flat cookie wasn't a problem for me. My question had to do with "dough" that was like quick bread batter, and that couldn't be rolled into balls like the recipe instructed. I'm wondering if perhaps crisco would have made a more substantial dough. I'm sorry if I didn't make my question very clear.

——————

Hate to say it but you need the Crisco. It will also help to add that “snap”.

Re: Gingersnaps Cookie Question

Kachina624 — Sun, 19 Sep 2021 00:46:18 GMT

@jannabelle1 It's a little unusual to make cookies with oil. Most use solid shortening or butter. You did the right thing by refrigerating the dough. If you get another yen for Gingersnaps, I'd find a better recipe.

Re: Gingersnaps Cookie Question

jannabelle1 — Sun, 19 Sep 2021 01:04:53 GMT

@tucsongaland @Kachina624, thank you. I've added crisco to my shopping list. I appreciate your help.

Re: Gingersnaps Cookie Question

loriqvc — Sun, 19 Sep 2021 01:35:18 GMT

@jannabelle1 - It definitely sounds like something was off in the recipe you used; when I'm making gingersnaps, the dough is stiff yet pliable—certainly not something that would be comparable to a quick bread batter. There are different styles of gingersnaps, so recommending a recipe is a little tricksy without knowing your preferences, but if you Google "King Arthur Gingersnaps," you'll find my favorite version. Good luck!

Re: Gingersnaps Cookie Question

jannabelle1 — Sun, 19 Sep 2021 02:03:52 GMT

@loriqvc, thank you....I definitely didn't have a stiff batter! I'll check out the King Arthur website for your recipe. I appreciate it.

Re: Gingersnaps Cookie Question

Zernia Rose — Sun, 19 Sep 2021 06:28:32 GMT

I had a difficult time finding gingr snaps in several local grocery stores and thought about baking some. Thanks for the baking tips; they will come in handy if I try baking my own .

Re: Gingersnaps Cookie Question

lynnie61 — Sun, 19 Sep 2021 11:23:23 GMT

@loriqvc I’m also going to try the King Arthur gingersnap recipe. It was the best cookie my grandma made us years ago. We didn’t have her recipe.

Thank you! Love to hear when someone has a great recipe after trying several.

Re: Gingersnaps Cookie Question

idiotshopper — Sun, 19 Sep 2021 13:20:34 GMT

😊I have this book and it calls for butter in the recipe.

Re: Gingersnaps Cookie Question

deepwaterdotter — Sun, 19 Sep 2021 13:42:29 GMT

I make the King Arthur recipe, but replace the shortening with butter since I like a chewier cookie. They still get crispy on the edges.

Re: Gingersnaps Cookie Question

m0rgan — Sun, 19 Sep 2021 20:48:30 GMT

@jannabelle1 @idiotshopper I use the recipe from the book shown by idiotshopper. I don't put in cayenne pepper but love this recipe and I do roll the cookies in sugar and then put on cookie sheet to bake. The do flatten out but it is definately a dough not runny like quick bread. When you made half a recipe did you write the amounts down before making? I find if I don't I put in a full recipe of one ingredient or another which spoils the recipe.

Re: Gingersnaps Cookie Question

candys mine — Sun, 19 Sep 2021 22:31:38 GMT

I make the soft and chewy Ginger Snapper cookie from Judy Rosenbergs Baking Book. recipes from Rosie's bakery. It uses Butter.

Re: Gingersnaps Cookie Question

froggy — Mon, 20 Sep 2021 01:07:28 GMT

I just looked up four gingersnap recipes and they all called for Crisco (shortening) so........

Re: Gingersnaps Cookie Question

m0rgan — Mon, 20 Sep 2021 12:05:13 GMT

The one from "The Perfect Cookie" cookbook uses brown butter and it is delicious.

Re: Gingersnaps Cookie Question

Northern Belle 2 — Tue, 21 Sep 2021 08:54:16 GMT

I've always called them Molasses Sugar Cookies. They are the same as Ginger Snaps. Anyway, I've been on a molasses cookie kick all summer for some reason. They aren't normally a cookie that I would even think of making in the summer, as the spices remind me of fall. I have several recipes in different cookbooks and decided to try them all to see which one I liked best. So far I've tried two; one with butter and the other with Crisco. They were both delicious, but if I had to pick one, it would be the recipe with Crisco. The Crisco recipe makes cookies that crinkle on the tops and that's what my mother's molasses cookies looked like. Taste-wise, though, they were pretty much the same.

So far, I haven't come across a recipe that called for oil. If I had, and the batter was runny, I probably would have added a bit more flour. The dough should be firm and not too easy to stir.