Other than using part whole wheat flour, I followed the recipe. Love the addition of ground black pepper! The dough was very sticky. Instead of making 24 cookies, I divided the dough into smaller pieces and made 36 cookies. Good thing I did, as they wouldn't have fit into my cookie jar otherwise! And even though they were smaller, I could only fit 9 per baking sheet. They spread a whole lot.
Here's my first attempt, with 12 per sheet.
Next try, 9 per sheet. Better.I'm still looking for my ultimate ginger cookie recipe. It should be thicker than this recipe, less sweet, and more gingery. Crunchy on the edges and chewy on the inside.
Until then, these were mighty good!
6 comments:
Your cookies look perfect Barbara! I love to add a little pepper to my gingerbread cookies, so I'm sure it was great in your molasses cookies too.
:)
ButterYum
Mine were super crunchy. Chewy sounds good, but I liked these a lot. Yours look perfect!
Mine were chewy, they will post on Tuesday morning. I loved them, my kids loved them, and yes they were huge! I saw a bunch of ginger and spice cookies in this article http://www.familycorner.com/family/food/inthekitchen/spicy_cookies.shtml and was thinking of trying a couple. You said you were still looking for the right gingersnap type cookie, maybe one of them is it :)
Those look perfect Barbara! I forgot to try the pepper but will have to next time.
These were just so good.
Mine never got crunchy.
Your cookies look great! I made these this week too, and loved them. Kept mine small and ended up with almost 5 dozen.
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