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Wednesday, June 25, 2014

Soft Baked Gingersnaps

Hello there!

Why don't you sit down and enjoy a cookie.
A delicious cookie.
A scrumdiddlyumptious cookie.
A gingery, chewy, soft, warm and cinnamon-kissed cookie.

How can you say no?

You can't. :) So here's the recipe:

Soft-baked Gingersnaps
adapted from: http://www.seriouseats.com/recipes/2013/09/chewy-brown-sugar-cookies-recipe.html

4 tablespoons butter (melted)
4 tablespoons oil
6 tablespoons yogurt
3/4 cup packed light brown sugar
2 tablespoons maple syrup
3/4 teaspoon salt
1 large egg
2 teaspoons vanilla extract
2 cups (10 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ginger powder
1 tablespoon grated ginger (don't shy away from the ginger, unless you don't like powerful flavors.)

Mix butter, oil and yogurt with sugar and maple syrup. Add egg, vanilla and grated ginger. Then stir in flour, baking soda and powder, and ginger powder. Mix into a smooth dough then refrigerate for 30 min. Make round balls and coat in extra sugar. Press onto baking sheet and bake at 350 for 10-13 minutes. *Warning* These SPREAD a lot during baking. Make sure to give them space. Let cool before eating.

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