Drop Cookies

[mcgill]

Question: I love making ginger snaps and I got a recipe online from another site. The recipe calls for 3 1/2 c. of flour, causing the cookies to be like rocks when they're cooked. I follow the recipe as written. Is there any way to make them softer to eat? I'd appreciate your suggestion.

[Kitchen Witch]

mcgill - please post the recipe and I will try to helpyou with it -

Kitchen Witch

[Kitchen Witch]

or would you like to try this recipe?

Gingersnap Cookie Recipe

2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
3 teaspoons baking soda
1/2 cup shortening
1/4 cup butter
1 cup granulated sugar
1 egg, slightly beaten
1/4 cup light molasses
granulated sugar

Preheat oven to 350°. Sift flour with salt, cinnamon, cloves, ginger, and baking soda. Cream shortening and butter until light and fluffy, gradually adding 1 cup sugar. Blend in egg, molasses, then flour mixture
Shape dough into 1-inch balls and roll in granulated sugar. Place on ungreased baking sheets and bake 8 to 10 minutes at 350°. Let stand a minute or two before removing from cookie sheets. Makes about 4 dozen gingersnap cookies.

[Kitchen Witch]

and here is another -

Old-Fashioned Ginger Snaps

2 3/4 cups self-rising flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1 cup brown sugar, packed
3/4 cup margarine or butter, softened
1 egg
1/4 cup light molasses

Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy. Stir in flour mixture just until blended. Chill for 2 hours or more.
Preheat oven to 375 degrees.
Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set.
Makes 8 dozen cookies.

[mcgill]

Thanks, KW. Here's the recipe, as requested:
Ginger Snaps

2 c. sugar
2 tsp. baking soda
1 c. shortening
2 tsp. ginger
2 tsp. ground cloves
1/2 c. molasses
1 1/4 tsp. cinnamon
3 1/2 c. flour
2 eggs, beaten

Cream sugar & shortening in a large bowl. Add eggs and molasses. Beat well.

Sift dry ingredients into mixture, a bit at a time. Beat well after each addition.

Form into balls , roll in granulated sugar, place on an ungreased cookie sheet, 2 " apart. Bake @ 350 for 13 - 15 min.

[Kitchen Witch]

The recipe doesn't look "bad" - so let's start with what you did. Sometimes doing something "different" will cause problems with a recipe.

1) Did you use an electric mixer to blend in your flour? If so, there is a good chance that you overmixed the dough. Overmixing develops gluten which produces tough cookies. The recipes says to sift a bit at a time - it makes no reference as to whether you should beat (which means using an electric mixer) or stir in (using a wooden spoon).

2) Did you scoop your flour out of your flour container?? Or did you spoon it from your flour container into your measiuring cup?? Scooping out of the flour container causes the flour to "pack" or compress. That means that you are adding more flour to your recipe than is called for. Spoon your flour into your measuring cup and level with a metal spatula for a perfect measure.

3) Did you use a glass measuring cup with a pour spout and a handle?? That is a liquid measure - use the cheapy plastic measuring cups for dry ingredients. (the "nested" type - 1/4 c., 1/3 c., 1/2 c., 1 c.)

4) Did you use stick margarine instead of shortening?? If so, too little fat was used or the vegetable oil spread contains less fat and more water than butter or margarine. Check package to make sure the product you used contained at least 70% fat. Spreads with less fat contain more water, which affects the tenderness of cookies and other baked goods.

5) Or - Margarine was incorrectly measured. Too little fat will result in dry or hard cookies. Carefully cut on lines found on the margarine stick wrapper. Or pack margarine into dry (nested) measuring cup, then use a spatula or straight edge of a knife blade to level even with the top of the cup.


I hope this helps.

KW

[Kitchen Witch]

Also - if a recipe calls for SHORTENING - try to use shortening.
The texture of a cookie prepared with vegetable shortening will be different. If using shortening in place of butter or margarine, substitute equal amounts of shortening for butter or margarine. Then add 2 tablespoons water for each cup of shortening used.

[mcgill]

I didn't overmix the dough; it was added and kneaded by hand a bit at a time;
I did use a glass measuring cup, using a spoon to measure the flour. Do the plastic measuring cups which are part of a set (including measuring spoons) sufficient? I have these. I'll have to check for the fat content of the shortening, because that's what I used.

[Kitchen Witch]

Those plastic sets are PERFECT for measuring dry measure.

The measures with handles and pour spouts are for liquid measure.

There is a chance that you may have over-kneaded the dough - you may have to use a recipe that calls for less flour to get the texture you are looking for.

[Aline]

To McGill - in your recipe, you state "beat well after each addition". This might be where your mistake is - overbeating. Like muffins, cookie dough should be mixed just until combined. And always check your cookies BEFORE time indicated as oven temperatures vary from oven to oven. Cooking times and temperatures are merely GUIDELINES and you should check your cookies a few minutes before the stated time, but do not keep oven door open too long or you lose all the heat.

Here's two recipes that I have for ginger snaps. They make a lot!


STONE JAR GINGER COOKIES

3/4 cup shortening
1-1/2 cups molasses
5 Tbsp boiling water
4 cups cake flour
2 tsp soda
1/4 tsp salt
1-1/2 tsp ginger
1/2 tsp cinnamon


Cream shortening, add molasses and water and blend. sift dry ingredients and add to mixture. The resulting dough is very soft and must be chilled overnight. Roll out 1/8 inch thick on a well-floured pastry cloth. Use any shape cutter. Bake at 375 F 12 minutes. Makes 144 cookies 2-inch diameter.


GINGERSNAPS

1 cup shortening
1 cup sugar
2/3 cup hot coffee
2/3 cup molasses
5 cups cake flour
1 tsp salt
1 tsp soda
2 tsp ginger
1 tsp cloves
1 tsp cinnamon


Cream shortening and sugar thoroughly. Add hot coffee to molasses and add to creamed mixture. Sift dry ingredients together. Add gradually to liquid mixture. Chill thoroughly. Roll out on a pastry cloth 1/8 inch thick, cut out and bake in moderate oven (350 F) 17 minutes. Makes 14 dozen 2-inch cookies.

[mcgill]

Thanks, Kitchen Witch and Aline. In looking back, I think I did overknead the dough. Fortunately, I'm gradually mastering the art of knowing just how long to leave the cookies in the oven so none of them get burnt.

[Aline]

FYI

Cookie sheets also make a big difference in how your cookies with turn out. Cookie sheets without edges is best because the heat "surrounds" the cookie, which makes for better baking. Cookie sheets with edges allows heat over the top of the cookie only.

My mother couldn't figure out why her cookies were always very dark on the bottom. She lowered her oven temperature, reduced the baking time, etc. One look at her cookie sheet and I knew why. It was too "thick" and had edges. She tried my cookie sheet, which is thin and has no edges (totally flat), and her cookies turned out great!

[Aline]

Here's a recipe I found on a little recipe card that was tucked away in one of my cookbooks. I think it's the same recipe I made 12 years ago for my daughter when she was two. I remember that I didn't roll the dough and the cookies were soft enough for a 2 year old, so not sure if this is the one LOL. If not, you can always use any ginger snap recipe and roll the dough in little balls, dip in sugar, and bake - instead of rolling the dough and cutting it.

Ginger Snaps

1½ cups sugar
1 cup margarine
1 cup molasses
1 egg
Pinch salt
3½ cups flour
1 Tbsp baking soda
1 Tbsp ground ginger


Roll into little balls. Dip top in granulated sugar. Place on greased cookie sheet. Bake in moderate oven (350 F) for 8-10 minutes.

----------------------------------


Here's another I have saved on my computer - not sure where it's from.


Ginger Snaps

Yield: 20

1½ cups flour
1¼ tsp baking soda
½ tsp ground allspice
1 tsp ground cinnamon
1½ tsp ground ginger
Pinch of salt
7 Tbsp butter, softened
1/3 cup packed brown sugar
1/3 cup molasses


Sift flour, baking soda, spices and salt into medium bowl.

Combine butter, brown sugar and molasses in large bowl with wooden spoon. Add flour mixture and stir until incorporated.

Form dough into flat rectangle and wrap in plastic. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper.

Cut dough in half so it is easier to roll.

On a lightly floured surface, roll it out 1/4-inch thick.

Using a 2 or 3-inch cookie cutter, cut out as many cookies as you can. Place them on parchment-lined baking sheet and repeat with remaining dough.

Bake them until crisp and golden brown, about 8 to 10 minutes.

Using metal spatula, transfer cookies onto rack to cool.

[mcgill]

Are you only able to buy the flat cookie sheets at a professional restaurant supplies store? I have flat sheets with the sides bent up, not curled.

[Aline]

Originally Posted by mcgill

Are you only able to buy the flat cookie sheets at a professional restaurant supplies store? I have flat sheets with the sides bent up, not curled.

I bought mine at Zellers years ago. I've recently seen them at Canadian Tire. My cookie sheet is totally flat (top and bottom) except for the two ends - they are curved up a little.

There was one cookie sheet that I seen at Canadian Tire that was sort of flat but it tilted more at one end to make it easier for the cookies to slide off. You don't want one like that because the cookies wouldn't bake uniformly.
There was one that was like mine - flat top and bottom with ends curved up a little.

[Kitchen Witch]

Apple Oatmeal Cookies

1-1/2 cups quick-cooking rolled oats (uncooked)
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup brown sugar, firmly packed
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg or allspice
1/2 cup raisins
1 cup finely chopped, peeled apple (such as Granny Smith)
1 egg, slightly beaten
1/2 cup honey
1 tsp pure vanilla extract (optional)
1/2 cup oil
1/3 cup milk

Preheat oven to 375 F. In medium bowl, combine oats, flours, brown sugar, baking powder, baking soda, salt and spices. Stir to combine. Stir in raisins and apples. In large bowl, combine egg, honey, vanilla, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets, using a rounded teaspoon of dough for each cookie, leaving 2 inches in between. Dip your fingers into water. Press the dough down to about 1-1/2 inches in diameter. Bake for 10 to 12 minutes, or until lightly golden. Remove sheet from oven. Transfer cookies to cooling rack.

[Kitchen Witch]

Banana Chocolate Chip Drop Cookies
Makes about 30 (2-3/4 inch) cookies.

1 1/2 cups all-purpose white flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup thoroughly mashed or pureed overripe banana (1 medium banana)
1 cup old-fashioned rolled oats
1 cup (6 ounces) milk chocolate morsels, chopped

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and brown sugar until very well blended, about 2 minutes. Add the egg and vanilla and beat until evenly incorporated. Beat in the banana, then the flour mixture, until evenly incorporated. Stir in the oats and chocolate morsels until evenly incorporated. Using an ice cream scoop or spoons, drop the dough onto the baking sheets in scant golf-ball-sized mounds, spacing about 2-1/2 inches apart. Bake the cookies, one sheet at a time, in the upper third of the oven for 10 to 14 minutes, or until lightly tinged with brown all over and almost firm when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
These cookies are best when fresh but may be stored in an airtight container for up to 4 days or frozen for up to 1 month.
Note: For the best flavor and texture, be sure to use an extremely ripe banana. One that is too soft and brown to eat fresh is ideal for this recipe. 1 cup brown sugar

[Kitchen Witch]

Almond Snowdrifts
Yield: 3 1/2 dozen

2 Egg whites
1 c Sugar
1/4 ts Salt
1 ts Vanilla
1 1/2 c Finely chopped almonds
1 tb Flour

1. Preheat oven to 325°. Lightly flour cookie sheets.

2. Beat egg whites until stiff but not dry. Beat in sugar, 2 tablespoons at a time. Fold salt, vanilla, almonds and flour into egg whites until well blended.

3. Drop by teaspoonfuls 2" apart on cookie sheets. Bake 15-17 minutes; remove from sheets while still warm.

[bookwoman]

Recipe Name: NO-BAKE BUTTERSCOTCH HAYSTACKS
Category: CANDIES
Serves: 24

1 Cup Butterscotch Chips
Each - (Hershey's)
1/2 Cup Reese's Peanut Butter Chips
1 tb Shortening
Each -(do not use butter,
Each - margarine or oil)
1 1/2 Cup Chow mein noodles
Each -- coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place
butterscotch chips, peanut butter chips and shortening. Microwave at
HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until
chips are melted and mixture is smooth when stirred. Immediately add
chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls
onto prepared tray or into paper candy cups; let stand until firm. If
necessary, cover and refrigerate until firm. Store in tightly covered
container in refrigerator. About 2 dozen candies.
Variation:

Chocolate Haystacks: Substitute 1 cup Hershey's Semi-Sweet Chocolate
Chips or Hershey's Milk Chocolate Chips for butterscotch chips. Proceed
as directed above with peanut butter chips, shortening and chow mein
noodles.

Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

[Kitchen Witch]

AMARETTI


Beat until frothy:
2 egg whites
1/4 teaspoon salt

Gradually add, beating until stiff but not dry:
1 cup sugar

Add folding gently:
1 cup chopped blanched almonds
3/4 teaspoon almond extract.


Drop by spoonfuls (making small mounds) onto buttered and floured baking sheet. Let sit at room temp for 2 hours before baking in moderate oven until delicately browned.

[Kitchen Witch]

APRICOT CHIP COOKIES

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened (one stick)
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 cup uncooked oats
1/2 cup coconut
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white chocolate baking chips
1/2 cup chopped dried apricots
1/2 cup macadamia nuts

Heat oven to 375 degrees. Mix sugars, butter, egg, and vanilla until light and fluffy. Add flour, oats, coconut, baking soda and salt. Mix until soft dough forms. Do not over mix. Stir in nuts, chips and apricots.

Drop by heaping teaspoonfuls 2 inches apart. Bake 7 to 10 minutes until light golden brown.