Lovin' From the Oven

Big Soft Ginger Cookies

by Leave a Comment


I never really liked molasses or ginger cookies, but they kind of grow on you. I think if you keep eating molasses little by little in baked goods, you acquire the taste for it. The texture of this cookie is amazing.. I wish all cookies had this texture– just perfectly soft and chewy. If you like ginger cookies/molasses cookies, then I would definitely recommend you trying these. I got the recipe from allrecipes.com and they had over 850 reviews and five stars, so I had to give it a go. Of course, I played with recipe like always.. Here it is!

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup butter, softened
2/3 cup shortening
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions:
1.) Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.) In a large bowl, cream together the butter, shortening, and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water 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.
3.) 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.

Chocolate Crinkles

by 7 Comments


Happy Thanksgiving everyone! I went over to the Wrights’ house for the usual massive amount of delicious food. I’m so thankful to have them in my life, along with my family and friends. I baked chocolate crinkles to bring with me… The texture was good, I would definitely bake these for the recommended amount of time. I usually underbake all my cookies cause I like chewy ones, but I wouldn’t do that to these. Also, I would cut down the amount of sugar by 1/4 cup the next time I bake these because they came out super sweet.

Ingredients:
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners sugar

Directions:

1.) In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.) Preheat oven to 350 degrees F (175 degrees C). Lightly grease the cookie sheets. Roll dough into one inch balls. Coat each ball in confectioners sugar before placing onto prepared cookie sheets.
3.) Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Good ol’ Chocolate Chip Cookies

by 3 Comments


Mmmm… who doesn’t love chocolate chip cookies? And you can’t even tell they’re vegan! I’m also learning how to take pictures of food – it’s all about the lighting and angle. Anyways, my vegan friend invited me over for dinner tonight, and I never like to come empty handed. Hence, the vegan chocolate chip cookies. He makes dinner, I bake dessert.. works out nicely. I can never leave a recipe how it is.. I always end up tweaking it just a bit to make it how I like it. The original recipe is from vegweb.com, but here’s my version of these delicious chewy cookies!

Ingredients:
1 cup cold vegan buttery spread
1 cup sugar
1/2 cup brown sugar
1/2 cup applesauce (you can sub this for a mashed banana)
2 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 1/2 teaspoon baking soda
1/2 bag vegan chocolate chips (about 6 ounces)

Directions:
1.) Preheat oven to 375 degrees Fahrenheit.

2.) Stir the vegan buttery spread around in a medium sized mixing bowl to soften it up. Add the 1 cup sugar, and stir the two ingredients together very well. It will look creamy.

3.) Add the brown sugar, stir together again. Add the applesauce and vanilla, and (you guessed it!) stir together once more.

4.) Now add all the dry ingredients, excluding the chocolate chips, at once and mix together quickly. Try not to over-mix. Mix in the chocolate chip. Chill the dough for about 15 minutes, this helps from keeping the cookies from thinning out so much while being baked.

5.) Drop spoonful of cookies onto the cookie sheet at least an inch apart. Bake for 9-11 minutes at 375. Let cool slightly on the baking sheet, and then remove and let cool completely on wax paper.

Categories