Ginger Cookies This is a recipe review, which means this is a recipe that I did not personally come up with, but that I tried out and am giving my opinion on how the recipe turned out. For legal reasons I cannot post these recipes, but I can tell you where you can get them yourself.

A couple months ago, I had the assignment to make some cookies for a church service at a local evangelical home. I didn’t have much on hand. No chocolate chips, so no chocolate chip cookies. I needed a cookie that I could make without having to add anything like chips or nuts to. So I searched online and came up with ginger cookies. Not just any ginger cookies, ones created by Food Network personality, Paula Deen. Below are my notes from this recipe.

Click here to get the recipe for Paula’s cookies.

1. These cookies have a nice soft texture. I would not call them ginger snaps because they don’t really “snap”. But that is totally fine by me, I love a soft cookie.
2. I use a plunger cup to measure out both the molasses and the shortening. It makes that sticky job so much easier.
3. The cookies have a nice bite to them without being overwhelming.
4. My baking time is typically 12 minutes, exactly what Paula said.
5. I take whole cinnamon sticks and whole cloves and grind them in my spice grinder to get the best spice flavor. I use pre-ground ginger, since it’s a little (in which I mean a lot) difficult to grind your own ginger at home.

This is a wonderful recipe that I keep going back to. The people at the evangelical home were happy to have a ginger cookie, most of said it had been years since they had one. So maybe it’s time for you to have one yourself.

Recipe Grade: A

Click here to get the recipe for Paula’s cookies.

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I'm Eric. I live in Ann Arbor, MI with my wife, 3 kids, and a flock of ducks. I love grocery shopping, trying new fruits, farmer's market, and traveling.
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