I really don't use molasses for ginger cookies. I find my blood surgar level goes through the roof. I use maple syrup instead. It has a lower sugar count. Here is my recipe for you.
Ginger Cookie Recipe
Makes approximately 150 small cookies
1/2 cup dark maple or corn syrup
1 ½ cups light brown sugar
1 cup butter
2 eggs
1 ½ teaspoons ground cloves
1 ½ teaspoons ground ginger
¼ teaspoon fresh ground black pepper
3 Tablespoons minced candied ginger
4 to 5 cups all purpose flour
1 Tablespoon baking soda
In a large pot over medium-low heat, warm; dark corn syrup, brown sugar, and butter. Heat until this just melts, but no longer. Remove from heat and slowly add the eggs, one at a time. Sift together the spices, flour and baking soda. Stir candied ginger into the flour mixture. This is important so the candied ginger is distributed evenly. Add the flour/spice mixture to the wet ingredients. Place a piece of plastic wrap on the top of the dough. Let dough rest at room temperature overnight. The next day; roll the dough thin (about ¼-inch thin) and cut out cookies using a cookie cutter of your desired shape. Place on a lightly oil sprayed cookie sheet. Bake in a preheated 350F degree oven for 6 minutes. We like to cut the centers of our cookies out and place crushed hard candies in the center of these cookies. This result yields a cookie with a stained glass effect. If you choose this step, make sure you line your cookie sheet with foil and grease liberally or use a Silicone Baking Mat or these will stick. My favorite candy filling is lemon heads or cinnamon stars. The kids love smacking their bags of candies with the rolling pins.
2006-10-04 05:58:41
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answer #1
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answered by Zsoka 4
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Unsulfered, and for a nice treat, if you can find crystyalized or preserved ginger at a health food or bulk store, that gives them a nice bite, and with the molasse the unsulfured is best, it is the least refined and keeps the cookies softer longer, keep them in a tightly closed tin for that.
2006-10-04 06:48:18
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answer #2
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answered by The Unknown Chef 7
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My opinion is : Steen's Sorghum molasses
2006-10-04 06:49:25
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answer #3
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answered by ArcLight 2
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Grandmas or Brer Rabbit
2006-10-04 05:54:03
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answer #4
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answered by Sugar Pie 7
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Black Strap
2006-10-04 05:52:35
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answer #5
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answered by Brite Tiger 6
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