Molasses Ginger Cookies w/pics

[Guts]

Molasses Ginger Cookies

12 Tbs Butter (salted)... [added no salt to recipe] 169.5 g
1 cup sugar 200 g
1/4 cup molasses 80 g
1 egg
2 tsp baking soda 12.8 g
2 cups flour 320 g
1/2 tsp ground cloves 1.8 g
1/2 tsp ground ginger 1.8 g
1 tsp ground cinnamon 3.4 g

Yield [35] 3" inch cookies.

Cream butter and sugar until light and fluffy; add egg to butter mixture; blend well.

Add flour with spices, salt and baking soda, and add to first mixture; mix. Chill for at least one hour...or until batter is chilled enough for easy handling. Lay on cookie sheet. Form batter into balls about the size of walnuts (I used a food baller.) Place balls leaving 3 inches between the cookies...they will spread during baking.
Bake in preheated oven (350°) cookies start to darken, about 12 minutes. ±

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

[Keltin]

Incredible! You are rolling hard for sure. Very talented and great work!!!! I want these!! :clap:

[QSis]

What's the filling, Guts?

Those look wonderful!

Lee

[Mama]

Looks great! Is that a soft or crispy cookie?

[FryBoy]

OMG! Do you DATE? (I'll have to get my wife's OK, of course.) :pig: :pig: :pig: :pig: :pig: :pig:

[Guts]

OMG! Do you DATE? (I'll have to get my wife's OK, of course.)

I''m NOT that Kind of GUY

[Guts]

What's the filling, Guts? Double vanilla ice cream

Looks great! Is that a soft or crispy cookie? Soft no dental work needed

[JoeV]

OMG! Do you DATE? (I'll have to get my wife's OK, of course.) :pig: :pig: :pig: :pig: :pig: :pig::yum::yum::yum::yum:

[MexicoKaren]

Those are perfectly beautiful ginger cookies, Guts. Congratulations. Very similar to what I make, but I always roll them in sugar before I bake them. But I like the way you have such nice uniform shapes, because you shave the bottom flat, huh? Nice work. BTW, they are also good with a lemon buttercream filling.

[Mama]

Those are perfectly beautiful ginger cookies, Guts. Congratulations. Very similar to what I make, but I always roll them in sugar before I bake them. But I like the way you have such nice uniform shapes, because you shave the bottom flat, huh? Nice work. BTW, they are also good with a lemon buttercream filling.

:ohmy:

[lifesaver91958]

Yummy! I love molasses ginger cookies. :)

[Guts]

Those are perfectly beautiful ginger cookies, Guts. Congratulations. Very similar to what I make, but I always roll them in sugar before I bake them. But I like the way you have such nice uniform shapes, because you shave the bottom flat, huh? Nice work. BTW, they are also good with a lemon buttercream filling.
-----------------------------------------------------------------
MexicoKaren
actually they are the same size because I use a #40 portion Disher or sometimes called Baller. this makes them the same size. First pic you can see it, I think that is what you meant by shaving the bottom flat.making some today sweet tooth kicking in big time.

[Guts]

Where is the "edit" button? I would like to edit post #12

[Keltin]

Where is the "edit" button?

It disappears after 1 hour. After that, you can "Report" the post and ask a Mod to make changes for you.

[Guts]

It disappears after 1 hour. After that, you can "Report" the post and ask a Mod to make changes for you.
-------------------------------------------------
Thank you Keltin

[Doc]

Wow, those look great Guts!!!! Nicely done! The pics really help a lot. :thumb: Good job. Reps to you!!!! :D

[Doc]

Where is the "edit" button? I would like to edit post #12
Guts,
I noticed the typeo and fixed it for you (I think). If that is not what you wanted changed do like Keltin suggested and report the post and in the message box type what you want changed / fixed ....etc.

[Sass Muffin]

Those are perfect! I'd never thought of using a food baller to get cookies so uniform.

[SilverSage]

It disappears after 1 hour. After that, you can "Report" the post and ask a Mod to make changes for you.

Yeah. It gives us something to do, so that Doc doesn't fire us for sitting on our ar$e$. :wink:

[Guts]

thanks Doc

[FryBoy]

Guts, I was about to make these cookies but stopped when I became confused about your recipe, specifically the measurements you give in grams.

You indicate that 2 cups of flour is 320 grams. However, when I looked that up here (http://www.gourmetsleuth.com/cooking-conversions/gram-conversions.aspx) and here (http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html), I found that a cup of all-purpose flour is only 125 grams. That's consistent with my measurements -- I measured our 2 cups of flour and then weighed it and came up with 260 grams, which made me think there may be a typo in the posted recipe.

Which is it -- 2 cups of flour, or 320 grams? Or am I missing something here?

Thanks.

[Guts]

FryBoy I make like the recipe in grams, but you could add 3 TBS more flour. or go with the 250 number. I don't think it will make much difference. go with what you got. there will be good ether way you go.

[FryBoy]

FryBoy I make like the recipe in grams, but you could add 3 TBS more flour. or go with the 250 number. I don't think it will make much difference. go with what you got. there will be good ether way you go.
Thanks. I'll try using the weights you list -- that's generally better in baking, anyway.

[Guts]

FlyBoy If you have never done it this way I think you are going to like it. less clean up Q&E

[FryBoy]

Do you actually weigh those tiny amounts of spices -- or do you cheat and use a measuring spoon? ;-) If you weigh them, you must have a very accurate scale.

[Guts]

Do you actually weigh those tiny amounts of spices -- or do you cheat and use a measuring spoon? ;-) If you weigh them, you must have a very accurate scale.
================================================== =====

Yes and I do. but measuring spoons are fine. here are the scales I use, the kd8000 measures in grams close enough. I also have measuring spoons in dash/pinch and so on.

http://www.myweigh.com/scales/pocket-and-mini-scales/400z-performance-scale

http://www.myweigh.com/scales/medium-scales/kd8000

[FryBoy]

================================================== =====

Yes and I do. but measuring spoons are fine. here are the scales I use, the kd8000 measures in grams close enough. I also have measuring spoons in dash/pinch and so on.

http://www.myweigh.com/scales/pocket-and-mini-scales/400z-performance-scale

http://www.myweigh.com/scales/medium-scales/kd8000
Those are nice. My old Slater digital scale measures in metric to 5KG or English to 11 pounds. However, the indicator doesn't display 10ths of a gram. Moreover, it has a deviation of 2 to 5 grams. It shows English measurements in 1/8th of an ounce increments but with a deviation of 1/8 to 1/4 ounce. Not as precise as your scale, but I think it's probably close enough for the kitchen 99.99999% of the time.

[Guts]

FryBoy So did you make some? I'm down to my last three cookies. I'm going to make some in the morning. I plan on increasing the flour to 250 grams to see what happens.

[Guts]

FryBoy I make like the recipe in grams, but you could add 3 TBS more flour. or go with the 250 number. I don't think it will make much difference. go with what you got. there will be good ether way you go.
-----------------------------------------------------------------------
FlyBoy I was totally of of base thith this. I'm very sorry. I'm making some dought this morning and I have weighted one cup of flour five times and I have concluded one cup to be 160 Grams± so that 320 grams of flour is correct. Where the site came up with 125 grams for one cup of flour I have no idea. I realize that some flours differ in weight different but 160 - 125 = 35 times two cups = 70 grams now that is a big difference. just fallow my recipe be weight or measure it with cups and spoons and every thing will work.
Good luck and I post a pic later.
Kim

[FryBoy]

I get about 130 grams per cup of all-purpose flour (currently using Safeway's house brand).

The weight of a cup of flour depends on several things, including how you measure (sift into cup, scoop from container, or spoon it in), humidity (flour will absorb moisture in damp climates or dry out over time), etc. Different types and brands of flour will vary in weight, too. And since the amount of flour will affect the texture, appearance, and taste of the baked good, accurate measurements -- and recipes -- are important.

Anyway, now you have me totally confused about your recipe, which I have yet to make. You initial said 2 cups or 320 grams of flour. When I asked about that, I thought you said you go by the weight (320 grams), but now you seem to indicate you actually use the volume measure (2 cups).

All I want is for my cookies to come out like the ones in your photos, so please let me know exactly what it is that you do to make them.

Thanks!

[Guts]

Doug
I measured my AP five times today using the scoop and level method then weighted them coming up with 160± grams if you are going to use weight top measure use 320 grams of flour. I just finished a batch and it works as I have made this Many times before. If you are going to use cups use the scoop and level method, that too will work. I was using GM AP now I am using Hotel and Restaurant AP flour, they both weigh out the same.
Kim

[FryBoy]

Probably the difference. I have to spoon the flour or pour it into the cup because my flour canister is too narrow to accommodate the cup. Scooping tends to compact the flour a bit more. This is one reason I wish all baking recipes were written in weights, at least for the major ingredients. 320 grams is always 320 grams, but one cup of flour ain't necessarily the same as another.

[Guts]

Correct that is why I put my recipes in grams, now are you going to make some? My dough is chilling right now and will make some this afternoon.
Kim
BTW I came from seeing your post at LT Melindas site

[FryBoy]

I may give it a go this afternoon. I have work to do, so that would be a good way of avoiding it!

Melinda's site is remarkably DEAD. Don't really understand it -- her radio show on KNX is pretty popular. You get it down there?

BTW, I was born and raised in San Diego, as was my father. Sister lives in Harbison Canyon.

[Guts]

I may give it a go this afternoon. I have work to do, so that would be a good way of avoiding it!

Melinda's site is remarkably DEAD. Don't really understand it -- her radio show on KNX is pretty popular. You get it down there?

BTW, I was born and raised in San Diego, as was my father. Sister lives in Harbison Canyon.


"Melinda's site is remarkably DEAD" ya it comes and goes picks up on the weekend. I know some of them travel too, I have been their from almost the beginning. I been listening to her since the early 80's. so yes in can get KNX here.

I live at second street and I 8 in EL Cajon, and grew up in La Mesa.
FryBoy for some reason I was thinking FlyBoy excuse me. post # 29

I'm making something Really Good right now...

[FryBoy]

Molasses Ginger Cookies

12 Tbs Butter (salted)... [added no salt to recipe] 169.5 g
1 cup sugar 200 g
1/4 cup molasses 80 g
1 egg
2 tsp baking soda 12.8 g
2 cups flour 320 g
1/2 tsp ground cloves 1.8 g
1/2 tsp ground ginger 1.8 g
1 tsp ground cinnamon 3.4 g

Yield [35] 3" inch cookies.

Cream butter and sugar until light and fluffy; add egg to butter mixture; blend well.

Add flour with spices, salt and baking soda, and add to first mixture; mix. Chill for at least one hour...or until batter is chilled enough for easy handling. Lay on cookie sheet. Form batter into balls about the size of walnuts (I used a food baller.) Place balls leaving 3 inches between the cookies...they will spread during baking.
Bake in preheated oven (350°) cookies start to darken, about 12 minutes. ±

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

When do you add the molasses, Guts?

[Guts]

With the butter and sugar, cream then add egg.
===========================================
thanks i will make a change to my file copy.

[FryBoy]

OK, done! Came out good. I pretty much followed your recipe to a T, but I added a bit of salt as I used unsalted butter, I cut back a bit on the cloves as thought they might be a bit stronger than I like, and I baked on parchment paper as I always do. A copy of my version of the recipe in PDF format is attached (scroll to end of post, below photos).

My scoop is apparently a bit larger than yours as I ended up with 28 3½-inch cookies. The also look a bit darker than yours, perhaps because I used Grandma's Original Unsulphured Molasses, which is quite dark, or maybe I just baked them a bit more, although the were done in 10 to 11 minutes in my two ovens, which are pretty well calibrated. Not a problem as my wife likes her cookies on the brown side, and they're D E L I C I O U S ! Thanks for turning me on to these treats!

BTW, my wife had foot surgery last Friday and is stuck upstairs -- I didn't tell her I was making the cookies for her (if you believe THAT...). She called down and said, "What is that wonderful SMELL?" :clap:

[Guts]

Looking Good i got the first round in the oven.. They don't last long lol. I use a # 40 disher I will post mine too. my yeald has been 35 to 37 today 36/ the size was a little smaller too cookies were 2¾± the only thing that was different, I used a new flour AP Hotel and restaurant flour instead of GM AP.
Doug I wish your wife a speedy recovery, your cookies should do the trick.

[FryBoy]

Thanks for the good wishes. She's doing much better this time than when she had the other foot done in October. Biggest problem is boredom!

Check the Gingerbread Cookies recipe on the back label of the Grandma's jar -- quite similar, but uses less butter and (surprise surprise) more molasses.

[FryBoy]

BTW, I covet your temperature thingy! Is it infrared, or what? And what's a disher? The scoop thing? Mine has no number on it that I can see.

Speaking of oven calibration, check this thread:

http://netcookingtalk.com/forums/showthread.php?t=7621

[Guts]

The dishers have a # on the piece that moves in the dish/cup of the disher squeeze it half way in the middle there should be a #... the handles are different colors that also tell what size they are... My oven is old and was never right, I use the infrared thermometer w/laser to shoot the stone when making pies(pizza) like tonight pie, got go it's ready to make.

infrared thermometer w/laser

http://www.toolfetch.com/thermometers-mas52224-a-sp.shtml

[FryBoy]

Thanks for the link. Amazon has it for $42.44, no tax, free shipping, so I ordered one. Should be useful for a variety of cooking and grilling tasks.

As for the cookies, I served them to the Crip tonight with some Bryer's French Vanilla Ice cream. She suggested that they might be good with a bit of crystalized ginger for some added texture, and I think that's a great idea. (TJ's has it for a reasonable price.)

However, after finishing her dessert, Sue proclaimed these to be the best cookies she has even eaten. I said she says that about every cookie she eats (she's as skinny as a rail but a true pig at heart). She said, no, these really ARE the best cookies she's ever had.

:pig: :pig: :pig: :pig: :pig: :pig: :pig:

p.s. -- Now that I've figured out how to make the cookies myself, I'm no longer interested in dating you. I though you should know....

[Guts]

ROFLOL