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  1. #1
    Senior Scrapper LoriS.'s Avatar
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    Does anyone have a recipe for gingerbread cookies that will stay chewy?

  2. #2
    Senior Scrapper ScrappySam's Avatar
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    YES! me too - looking for a good soft cookie recipe!
    (thanks Lori for asking )

  3. #3
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    I will be making some this weekend will let you know if they stay chewy. I always do a basket of cookies and goodies for my boss and his secretary.

    Watch your thoughts; they become words. Watch your words; they become actions.
    Watch your actions; they become habits. Watch your habits; they become character. Watch your character; it becomes your destiny.

    Quote by Frank Outlaw

  4. #4
    Senior Scrapper LoriS.'s Avatar
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    Thanks Donna. I have a good recipe but it is for crisp cookies like ginger snaps but I want dunk in my coffee chewy!

  5. #5
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    Small town livingMy Gingerbread cookies always turn a little hard with storage, but I think if I added a slice of apple to the container they are stored in they would stay chewey. I'm going to try it and I will let you know.
    Visit my website: www.myrosiecheeks.net

  6. #6
    Senior Scrapper sbartist's Avatar
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    Anyone want to give this recipe a try?:

    The recipe I wrote down here has 3 different methods: first by hand (which is what I used-- what use is having arm muscles, heh), then by stand mixer with paddle, and by food processor. I've also included weight measurements for those so inclined. Enjoy!
    Thick and Chewy Gingerbread Cookies (adapted from Cook's Illustrated)


    3 cups (425g) all-purpose flour, preferably unbleached
    3/4 cup (150g) firmly packed dark brown sugar
    3/4 teaspoon baking soda
    1/2 teaspoon table salt
    1 tablespoon ground cinnamon
    1 tablespoon ground ginger
    1/2 teaspoon ground cloves
    1-1/2 sticks (165g) unsalted butter, cut into 12 pieces and slightly softened
    3/4 cup (225g) molasses (mild or full/robust, your choice, but I found mild to be quite flavorful as it was)
    2 tablespoons whole milk

    By hand: In a small bowl, combine the molasses and milk and stir together; set aside. In a large bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Add the sugar and whisk to combine thoroughly. Scatter the butter pieces over the flour mixture and work it into the flour with a pastry blender (what I used), a fork, two knives, or a rubber spatula until it resembles very fine meal. Drizzle a third of the molasses mixture over the dough and combine with a rubber spatula (what you're doing is essentially moistening the dough). Repeat with half of the remaining molasses, then use it all up. You'll end up with a soft, cohesive dough that looks like coffee ice-cream.

    By stand mixer with a paddle attachment: In a small bowl, combine the molasses and milk and stir together; set aside. In the bowl of the mixer, combine the flour, sugar, baking soda, salt, cinnamon, ginger, and cloves. Mix at low speed until combined (about 30 seconds). Scatter the butter pieces over the top and mix at medium-low speed until it resembles very fine meal (about 90 seconds). Reduce the speed to low and drizzle in the molasses mixture with the mixer running and mix until the dough is moistened thoroughly (about 20 seconds), then increase the speed to medium and mix for 10 seconds more to combine.

    By food processor: In a small bowl, combine the molasses and milk and stir together; set aside. Process the flour, sugar, baking soda, salt, cinnamon, ginger, and cloves until combined (about 10 seconds). Scatter the butter pieces over the top and process until it resembles fine meal (about 15 seconds). With the machine running, drizzle in the molasses mixture and process until the dough is evenly moistened and forms a soft mass (about 10 seconds).

    Continue here for all methods: Cut out at least 4 parchment rectangles to fit the bottom of your sheet pans. Scrape dough onto a work surface and divide into 2 (I used a scale to be accurate: I divided it into 2-502g masses). Place each dough half onto its own parchment rectangle and cover each with another parchment rectangle. Pat out each with your fingers through the parchment into a rough rectangle, then roll each into an even 1/4-inch thickness sandwiched in between the 2 parchment sheets (one way to get an even thickness is to use magazines of the appropriate thickness on both ends of your rolling pin as a guide-- Bon Appetit is one such magazine). Stack the dough sheets (still intact in their parchment sandwiches) onto a sheet pan and freeze until firm, about 20 minutes, or refrigerate 2 hours or overnight.

    Place a rack in the upper and lower-middle positions of your oven and preheat to 350F (177C). Line 2 sheet pans with parchment paper (I just used the ones on my dough sheets, to conserve paper, no problem). Remove a dough sheet from the fridge and peel off the top parchment sheet, gently lay it back on the dough and put another sheet pan on top. Flip the whole set-up over and peel off then discard the other parchment sheet. Using a 3- or 5-inch gingerbread person cutter or a 3-inch cookie cutter, cut out shapes and transfer to the lined sheet pans, leaving 3/4 inch space in between. Bake the cookies for 8 minutes (for 3-inch people, which is what I used), or 8-11 minutes (for 5-inch people or 3-inch cookies), rotating the pans front to back and top to bottom halfway through. You're looking for set centers and for the dough to barely retain an imprint when touched gently with a fingertip. Don't overbake! They will set some more while cooling. Cool the cookies for 2 minutes on the pans then transfer with a wide metal spatula to a cooling rack.

    Gather the scraps and repeat the rolling and cutting, chilling the dough again if it's become too soft. I was able to juggle all my rolling and cutting in advance so I can bake them consecutively. The yield is 25 3-inch people, 20 5-inch people, or 30 3-inch cookies. Best if eaten within a week.

    For thin, crisp cookies that can be used as ornaments:
    Divide the dough into 4 and roll out into an even 1/8-inch thickness. Bake at 325F (163C) oven until slightly darkened and firm in the center when pressed, 15-20 minutes for 5-inch gingerbread people.

    Royal Icing for Decoration:

    1 pasteurized egg white

    1 teaspoon lemon juice

    (at least) 1-1/2 cups (165g) confectioner's sugar

    Using a mixer with a whisk attachment, beat together the egg white and lemon juice until frothy. Sift in all the confectioner's sugar and beat until smooth. Lift the beaters and if a ribbon takes less than 5 seconds to disappear into the icing's surface or runs down the sides when spread over a cookie's edge, add more sugar, 2 tablespoons at a time. Use immediately. You can use a piping bag with a plain tip or load it into a zip-lock bag and snip off a little bit of the tip. The icing will dry and form a crust overnight. If uncomfortable with using a raw egg white due to health concerns, please consult the internet for recipes using meringue powder
    bonnie


  7. #7
    Senior Scrapper sbartist's Avatar
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    The above recipe is from this person's blog:

    http://manggy.blogspot.com/2007/11/t...d-cookies.html
    bonnie


  8. #8
    Senior Scrapper sbartist's Avatar
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    And here is another recipe for Big Soft Ginger Cookies with lots of reviews:

    http://allrecipes.com/Recipe/Big-Sof...es/Detail.aspx

    Please note one of the reviewers had this to say:

    These cookies are delicious!! They are also easy to make but you need to let the mix sit for a good 40-50 minutes before rolling into cookie form, otherwise you'll just be playing with a big gooey mess. I wish I knew that before I got my hands in it.

    And another person suggested this:
    Also, I used a tablespoon of orange juice instead of water to bring out the ginger flavor and it worked extremely well.
    bonnie


  9. #9
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    I cheated on mine... I bought a box of gingerbread cake mix and it had the directions for using it to make soft cookies on it. Though, I havent tried it yet.

  10. #10
    Senior Scrapper LoriS.'s Avatar
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    Thanks Bonnie, I'll have to make a list for the store and try these out.


 

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