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Ginger Cookies are aptly
named, as they are both ginger colored and ginger flavored. They have a
sugar coated crackly surface, and when you bite into one you will find the
texture soft and chewy with a flavor that is buttery and spicy. The combination of molasses with ground cinnamon, ground
ginger, and cloves makes eating one just about impossible.
Gingersnaps, Molasses, and Gingerbread Cookies all belong to the
same group as Ginger Cookies. Although I think these Ginger Cookies have just the right amount of
ginger flavor, especially for kids, adults may want an extra punch of
ginger. This can be done by adding finely chopped crystallized ginger.
Just add it to the batter along with the flour. And before I forget, keep
in mind that ground spices have a fairly short shelf life so it is best to
buy in small quantities from a bulk food store that has a high turnover.
The added advantage of buying them in bulk form is that they are a lot
cheaper than buying those small glass bottles from your local grocery
store. Make sure to store your spices in a cool dry place, away from heat
(it is not a good idea to store them by the stove).
Finally, there are two types of molasses generally used in baking; light and dark.
While I have used light molasses in this recipe, if you want a cookie with a more robust flavor, try using dark molasses.
Light molasses comes from the first boiling of the sugar syrup and is
lighter in flavor and color than the dark molasses which comes from the
second boiling. Molasses is usually labeled as "sulphured"
or "unsulphured" depending on whether sulphur was used in the processing. I prefer the unsulphured molasses which is lighter in color and tends to have a nicer
flavor. By the way, molasses is used in baked goods, not only for
flavor, but also for color and moistness. It is a good idea to lightly spray
your measuring cup with a nonstick vegetable spray before pouring in the molasses. This
prevents the molasses from sticking to the cup.
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