crisp ginger cookie recipe WITHOUT molasses?

Question

I'm not sure what molasses does for the cookie but I just want to make one batch of ginger cookies and don't want molasses sitting around in my kitchen forever. I'm looking for a really crispy ginger cookie, NOT SOFT OR CHEWY.

Answer 1

________http://www.recipetips.com/recipe-cards/t--1633/molasses-cookies.asp__________

Answer 2

CRISP GINGER COOKIES

Cream together: 1 1/2 c. sugar
Add: 2 eggs

Beat well.

Sift together: 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1 1/2 tsp. cinnamon 3/4 tsp. ground ginger

Add dry ingredients gradually to creamed mixture. With hands roll into 1 inch balls. Use a decorative glass or glass cookie press, that has been buttered and dipped in sugar, to press cookies flat. Bake in 350 degree oven 8-12 minutes, or until medium brown.

Answer 3

Ginger Macadamia Apple Crisp
this crisp does not use oatmeal, the macadamias give it a nice crunch. serve this with ice cream, whipped cream, or all by itself.
8 servings 1¼ hours 15 min prep

topping
1 1/4 cups flour
1/2 cup packed dark brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
4 ounces butter, cut into pieces
3/4 cup macadamia nuts, chopped
filling
3 1/2 lbs granny smith apples, peeled,cored,sliced
1/3 cup chopped crystallized ginger
1/2 cup granulated sugar
1 lime, juice of
1 grated lime, zest of

preheat the oven to 400.
in a food processor pulse the flour and brown sugar, ginger, cinnamon, and salt.
add the butter and pulse until it's the size of small peas.
add macadamias and pulse once or twice until well mixed, set aside.
this can also be mixed by hand.
in a large bowl mix apples, crystallized ginger, sugar, zest and lime juice.
spread mixture into a 3 quart baking dish.
cover with topping, bake for 50 minutes until bubbling, and top is golden.
let it cool for 30 minutes.
enjoy!

Ginger - Brown Sugar Cookie
Taken from the Gold Medal Flour Mini Cookbook. Would make a nice cookie for cookie trays or swaps.
36 servings 30 min 20 min prep

1 cup brown sugar, packed
3/4 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup crystallized ginger, finely chopped
2 tablespoons sugar

Heat oven to 375*.
Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on meduim speed.
Stir in flour, baking soda and gingers.
Shape dough by rounded teaspoonfuls into 1 inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Flatten to 1/2 inch thickness with greased bottom of glass dipped in sugar.
Bake 8-10 minutes or until edges are set.
Remove from cookie sheet to wire rack; cool.
Optional: Dip half of each cookie in a thin vanilla glaze or melted white chocolate. Let stand on waxed paper until coating sets.

Answer 4

Only thing I could find, but I still molasses gives it that strong flavor.

Answer 5

try the food network online

Answer 6

I dont know

Answer 7

lol...
i dunno....