Under all the spice, you can’t taste a difference.ġ00% whole wheat cookies that actually taste good?! Yes, please! You can use all-purpose flour, but I find that the result tastes exactly the same with whole wheat flour. These healthier ginger cookies are seriously just as amazing as the original! Flour And they taste just the same.Īnd the same thing with olive oil and less sugar. I followed the original recipe the first time and kept adding more and more whole wheat until they were 100% whole wheat. But I’ve also included some options to make them a bit healthier, should you want to do that. If you want to make the original Ina Garten ginger cookie recipe, it’s down below. So you can make them today and be ahead of the game for the holidays. You can store the cookies in an airtight container for up to 5 days. Remember, if they’re not crackly, they’re not ready! As long as you rolled them in sugar, that is. Let cookies cool on baking sheet for 2 minutes and transfer to wire rack.Place them on a lined baking sheet and bake.Press each cookie in sugar with orange zest.Roll cookie dough into balls and slightly flatten with your fingers.Add the crystallized ginger and mix until combined.Slowly add dry ingredients and mix on medium.Add egg and beat for another minute, scrape sides of the bowl, and continue to beat.Mix flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt.Egg – you can also use a chia egg for a vegan option!. Ground cinnamon + cloves + nutmeg + ginger.“Hello, when are you making ginger cookies? Can I have? Gingerbread cookies? When are they coming?”Īs Ina Garten would say, “One of the great gifts that you can give people is to cook for them.” So let’s get to it. I know this person who ate one of my cookies, and now every time I see her, I get asked when I’m making chewy gingerbread cookies again.Īnd that is seriously the only thing this person ever says to me. Or try these milder Whole Wheat Gingerbread Men which call for just a bit of ground ginger. If you dislike crystallized ginger, use chocolate chips! Or chunks. They’re one of my favorite cookies ever.Ĭrystallized ginger is really expensive here, so when I went back to Texas the last time (2015!), I brought back over six pounds of the stuff just so that I could make loads of these cookies. I make these chewy gingerbread cookies throughout the year, but nobody wants ginger cookies in July, so here they are now. Dust the top of the cutout cookies with confectioners’ sugar, and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.Ina Garten’s ginger cookies can be made traditionally or you can make these cookies in a healthier way. Spread raspberry preserves on the flat side of each solid cookie. Bake the cookies for 20 to 25 minutes until the edges begin to brown. Place all cookies on an ungreased baking sheet and chill for 15 minutes. Wrap in plastic and chill for 30 minutes. Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined.
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