Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Jay’s Great Ginger Cookies. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Jay’s Great Ginger Cookies Recipe. TESTED & PERFECTED RECIPE - Ginger cookies with just the right blend of spices and a wonderful buttery texture. These are my all-time favorite ginger cookies, and believe me, I've tasted my fair share.
You can cook Jay’s Great Ginger Cookies using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Jay’s Great Ginger Cookies
Make ready 2 1/4 cups of all-purpose flour.
Take 2 teaspoons of ground ginger.
Make ready 1 teaspoon of baking soda.
You need 3/4 teaspoon of ground cinnamon.
It’s 1/2 teaspoon of ground cloves.
Make ready 1/4 teaspoon of salt.
It’s 3/4 cup of Crisco shortening.
Take 1 cup of brown sugar.
Make ready 1 of egg (room temperature).
It’s 1 tablespoon of orange juice.
Make ready 1/4 cup of molasses.
You need 2 tablespoons of granulated sugar.
Soft in the centers, crisp on the edges, and perfectly spiced.Gingerbread cookie recipes all start the same and mine comes from my mom.To her recipe, I add a little more molasses and increase the amount of spice favors.Bust out your cookie cutter and make this classic Christmas treat!
Jay’s Great Ginger Cookies instructions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside..
In a large bowl, cream together the Crisco and 1 cup brown sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar..
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container..
Molasses: I typically just opt for the Mixer: Either a stand mixer or hand mixer will be great!Pastry bag (optional): If you'd like to get extra detailed with your icing, I would recommend.This is my favorite gingerbread cookies recipe and it's also loved by millions.
Mix in molasses, egg, cinnamon, ginger, allspice, cloves, baking soda, and salt until smooth, scraping the sides as necessary.Add in the flour until well incorporated.Melted butter will lead to denser cookies.We like our gingerbread people soft and almost a little You can change the amount of spices.For me, gingerbread should have a lot of ground ginger, a bit of Because they last for a while and they're sturdy, these make great treats to share with friends, family.
