spice cookies

using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. reduce speed to low and beat in the egg, molasses, and vanilla. roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar. this is the best recipe in my opinion.

i only use butter and up the spices/flour to compensate, but everything else works for me. okay i made these with molases they where okay so next i used corn syrup instead of molases and they where awsome cooked them longer like 15 minutes turned out like the pic you see for recipe so ya they are a hit with me love them after reading the comments about being to crunchy and not chewy enough, i added a 1/2c flour and turned the oven to 325. they were perfectly chewy, lightly spicy flavor. i thought these would turn out “chewier” but they were eaten quickly even though they were not as soft as i thought they were going to be. though the dough does seem a bit loose for balls, i interpreted it this way: drop the heaping tablespoon of dough into the sugar, then lightly toss it around in there till it’s covered and balled up. you can be afraid to get a finger or two messy with this method, but the texture comes out just perfectly, and with my oven i found that 12 minutes was ideal. anytime you need to roll the dough into balls, such as in this recipe, & the dough is too wet, simply add more flour 1/4 cup at a time, until it is easier to handle.

soft and chewy with a crackled sugar crust, they have just the right balance of spices to please kids and adults alike. allow a few hours for the dough to chill in the fridge before baking. i’d love to know how it turned out! or snap a photo and share it on instagram; be sure to tag me @onceuponachef. i am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the food and drug administration. although i do my best to provide accurate nutritional information, these figures should be considered estimates only. varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. to obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. i didn’t have any raw sugar left to roll them in but had coffee crystals so used that instead and they turned out perfectly. they are still pretty good though. i recommend them to be eaten with a glass of milk or black coffee on the side. i think i will amp up the spices a bit next time as they were a little mild for my taste. do you roll them in the sugar and freeze, or roll in sugar before baking? i love this recipe!

the buiscuites came out nice a soft in the middle with a soft centre which was perfect. the ginger was a little too mild for my ‘ginger snaps’ pallet. i replaced the ‘all spice’ with freshly ground nutmeg and ground ginger powder which slightly over played the nutmeg flavours. i made them a little smaller to feel less guilty when having with morning coffee! (baked for 10mins as recipe) just as information to others.. in uk, i used “black treacle” instead of molasses. hi jessica, i’m wondering if you used too much flour in these. did you use the spoon and level method to measure the flour? hi karen, sorry to hear this came out with a better flavor. i strongly suspect it was the molasses you used. if you try these again, i’d use molasses like this. this recipe is also in the once upon a chef cookbook. they have the prefect blend of sweet and spice, and a nice moist but still crisp texture. once upon a time, i went to culinary school and worked in fancy restaurants. now, i’m cooking for my family and sharing all my tested & perfected recipes with you here!

ingredients 2 1/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ingredients ; 1 cup/225 grams unsalted butter (2 sticks), softened ; 1 cup/200 grams granulated sugar ; ¼ cup/60 milliliters molasses ; 1 large egg ; 1 ¾ cups plus 2 ingredients 2 cups all-purpose flour, spooned and leveled 2 teaspoons ground ginger 1 ½ teaspoons baking soda ½ teaspoon ground cinnamon ½ teaspoon kosher, .

what are spice cookies? spice cookies are like a mix between a sugar cookie, snickerdoodle, and a chewy molasses cookie. they’re baked with tons of warm spices, so they have more flavor than a snickerdoodle, but have just a touch of molasses to add that chew. ingredients 2⅓ cups all-purpose flour 2 tsp baking soda ¼ tsp salt 2 tsp ground ginger 1 tsp ground cinnamon ½ tsp ground allspice ¼ tsp ground cloves ginger and cinnamon and nutmeg, oh my! savor the spicy, smoky flavors that come out of these spice cookies. so, what spices are in spiced cookies? cinnamon. ginger. this spice has a warm, spicy bite, but a good dose of sugar takes away the burn and, .

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