As fall graces us I’m drawn to cozier, warmer flavors. Nothing seems to embrace the change in season better than cinnamon, ginger & cloves. I happen to have a favorite cookie that incorporates all of these—Soft Gingerbread Spice Cookies. The true highlight being the ginger. Spicy & pungent, ginger adds a zing to any dish, and…
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Stumbled on your blog via Foodgawker. Love the pictures and I have added a link to my daily blog list!
Thank you very much! I appreciate you following dinnervine!
[…] kale, are your greens with enzymes & iron to help cleanse the body. The ginger has a slew of benefits (anti-inflammatory, stomach aide, good with sushi). Apple offers pectin and fiber, the carrot . . […]
Could someone tell be what “baker’s sugar” is.
I thought it was white sugar nut the recipe then
asks for white sugar also.
Powdered sugar is also used. Baker’s sugar has me stumped.
Someone please tell me what it is????
Thank you!
Hi Shirley,
Thank you for visiting my site and for your comment! Sorry if I made the ingredient list this recipe confusing. Baker’s sugar is white sugar, but very finely granulated. I prefer to for most cookie baking as the sugar’s finer texture doesn’t clump as much when creaming with butter, etc. I get mine right next to regular white sugar in the baking isle of my local grocery (the one I get comes in a carton vs. bag). Though regular sugar works well too! I will amend my recipe to use the terms more consistently. Thanks again for visiting the dinnervine!
What kind of molasses? I often see this but are you talking about king syrup molasses or Briar Rabbit molasses?
Hi Lois, Thank you for stopping by the dinnervine. I use good ole’ sugarcane molasses. specifically Grandmother’s brand, http://www.grandmasmolasses.com/products/grandmas-original-molasses/. I feel the original works fantastically, though I have never tried the ‘Robust’ more concentrated varieties, though they might also impart great flavor. This cookie is pretty delicate however, so I think regular molasses works out well. Thanks for your comment!
This recipe looks amazing! I don’t use molasses a lot in my cooking and didn’t want to go out and buy any (it’s so expensive too!!) Can I sub brown sugar or honey?
Hi Cindy, I agree, I don’t use molasses too much either, but I think you could definitely use some honey! In addition, dark brown sugar would be a great option, as it contains molasses. I am not sure on the consistency, as I’ve never substituted with the honey in this recipe, but if you really chill down the dough, I imagine it will work and taste great! Thanks so much for stopping by, I’d love to hear how they turn out, Happy Holidays, Lyndsy.
What is an 1T size ball?
Hi Shirley, Sorry for any confusion. 1T = Tablespon’s worth of dough. You could use more or less depending on how large you prefer your cookies to be. (I make these a little on the smaller side). Thank you for visiting the dinnervine and my cookie recipe.
I HAVEN’T TRIED THESE YET, JUST FOUND YOUR SITE. I LOVE ALL THINGS GINGER!
Is the flour in your ginger cookie recipe all-purpose or self-rising?
Hi Kathy, I am just now seeing your comment, my apologies for the delay. The flour is all-purpose. I hope that helps! I will add that note to the recipe. Thank you!