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Print This Ginger Cookie Recipe

Ginger Cookies Recipe

 

How about this spicy, very dark, very thin, and very crisp version of gingersnap cookies. Ginger cookies can be cut into fancy shapes and decoratively iced for the holidays, if you like; or if you prefer a plainer cookie, just cut them into rounds and leave them unfrosted.

This ginger cookie recipe is sure to make a glass of milk taste wonderful. Pour up the milk along with a whole plate of these big, spicy ginger cookies.
Preheat your oven to 330 degrees F.

Ginger Cookies Recipe Ingredients:

2/3 cup butter or margarine, softened
(HINT: use butter, they sure taste better even if there are a few more calories. Oh MY! You're eating a cookie, not a piece of celery. Forget the diet for once!) 1/3 cup white sugar (granulated)
1/3 cup firmly packed brown sugar
2 Tbsp. dark corn syrup
2 tsp. ground ginger
2 tsp. ground cloves
3 tsp. ground cinnamon
2 tsp. baking soda
1/4 cup water
2 -1/2 cups all purpose flour
If you like frosted cookies,
DeerLake Cookies has good icing recipes.

Ginger Recipe Directions

In a medium size pan, combine butter, granulated sugar, brown sugar, and corn syrup; place over medium heat and stir until butter is melted. Remove from heat, stir in the ginger, cloves, and cinnamon, and let cool slightly. Stir baking soda into water and add to butter mixture, blending thoroughly. Then stir in the flour until well combined (dough will be soft). Cover tightly with plastic wrap and refrigerate until firm (2 to 3 hours) or for up to 3 days.

On a floured board, roll out dough, a portion at a time, to a thickness of about 1/16 inch (thin ginger cookies). Cut out with cookie cutters, about 2 to 3 inch diameter cookies. If necessary, dip cutters in flour to prevent dough from sticking to them. Place cookies slightly apart on ungreased baking sheets. Bake Ginger Cookies in a 330 degrees oven for 10 to 14 minutes or until slightly darker brown and firm to the touch. Transfer to racks and let cookies cool completely.

Enjoy your yummy ginger cookies, they will be spicy good.
This recipe makes about 2 dozen ginger cookies.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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