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Thursday, January 19, 2012

the ginger cookie recipe

i had lost this for a while, what with moving bunches and never unboxing all my books.
but i recently found the cookbook i wrote it in, in the margins next to the recipe i modified it from and a couple of people had been asking

so here's the ginger cookie recipe that people still ask about 2 decades later, that i used to have to make by the quadruple batch [20 dozen] when i took them to school because everyone wanted a handful

preheat oven to 300 degrees

carmelize 1/4 c brown sugar
and add to it:
1/2 c light corn syrup and 1/4 c DARK molasses

cream together:
3/8 c butter and 1 c white sugar
stir in:
1 well beaten egg
previous sugar/syrup mixture
1 tsp white distilled vinegar

sift in:
1 3/4 + 1 tsp all purpose flour
3/4 tsp baking soda
1 1/2 tsp ginger [your choice but i prefer fresh grated over ground, use less if you go with ground]
1/4 to 1/2 tsp cinnamon [to taste]
1/8 to 1/4 tsp ground cloves [to taste]

mix by hand [i broke two mixer motors on this recipe] and form into 3/4 inch balls
bake on a greased cookie sheet between 8-12 minutes [test a couple to see how your oven is]
when they crinkle on top they come out and then let them cool before you remove them from the pan. they are still squishy until they cool
makes about 5 dozen

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