Gingerdoodles

Gingerdoodles

Gingerdoodles

From my story, Bing gets me going

Yield: approximately four dozen 2” cookies

The Ingredients

1 cup (2 sticks) butter (or substitute), softened

½ cup granulated sugar

½ cup dark brown sugar

½ cup demerara sugar (Large granule sugar)

2 eggs

1 Tbsp vanilla extract

2 ¾ cups all-purpose flour

2 tsp cinnamon

2 tsp ground ginger (Feel free to use ½ tsp more for a spicier cookie)

1 tsp ground clove

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

½ cup chopped crystallized ginger

Before baking:

2 teaspoons ground cinnamon

2 tablespoons granulated sugar (I used vanilla sugar)

–          (Mix these together in a small bowl)

Approximately ¼ cup demerara sugar (for sprinkling.)

The Process

1. Preheat oven to 400˚F. Prepare a cookie sheet by lining with parchment paper.

2. Sift together the flour, cream of tartar, baking soda, cinnamon, ginger, clove and salt. Set aside. In a small bowl, mix together the 2 tablespoons granulated sugar and the 2 teaspoons ground cinnamon. Set aside.

3. Cream together butter, the granulated sugar, the brown sugar, and ½ cup demerara sugar until the butter has lightened in color, approximately three to four minutes.

4. Add the eggs and the vanilla and mix on medium speed until combined.

5. On low speed, blend in the sifted flour, cream of tartar, soda, spices, and salt.

6. Shape the dough by level measuring tablespoonfuls into balls. (Ambitious folks can weigh the dough in half ounce balls.)

7. Roll the balls of dough in the cinnamon-sugar mixture making sure the mixture sticks to the dough. Place 2 inches apart on the parchment-lined baking sheets. Press each very gently to flatten very slightly. Sprinkle generously with the extra demarara sugar.

8. Bake 7 to 8 minutes, until set. Watch closely in the minute to avoid overbrowning or burning.  Remove immediately from the baking sheets and cool thoroughly on baking racks.

Follow ButterFlourBlog on Twitter
Archives
Categories