It’s getting colder out, which means you need all of the coffee to keep you warm, and snacks to keep you cozy. In this installation of our How It’s Made series, we’re sharing one of our all-time favorite Stone Creek Bakery cookie recipes — our Gingersnap! These spicy cookies are the perfect pick-me-up, and we’ve shared the recipe so that you can make these goodies in the comfort of your home. So pump up the jams, preheat your oven, and enjoy a mug of your favorite Stone Creek Coffee while you bake this tasty treat. And read on after the recipe to get some helpful baking tips from our Bakery Director, Kris Collett.
Stone Creek Bakery Gingersnap
-13g baking soda
-3g ginger powder
-58g crystalized ginger
-207g brown sugar
-153g canola oil
-55g eggs (approx. 2 eggs)
1. Preheat oven to 325°F.
2. Mix brown sugar, oil, molasses, and eggs to ribbon stage, approximately 10 minutes.
3. Add dry ingredients. Mix just to combine.
4. Add ginger pieces and mix to combine.
5. Roll in sugar, and bake 9 minutes at 325°F.
6. Take out of oven and cool before storing.
Tips from our Bakery Director, Kris Collett:
The timing for that first part of the mix is less important than the visual cues you’re looking for. When you mix the sugar, oil, molasses and eggs, you’re looking for a really good emulsion, so the mixture should lighten in color substantially and it should look like a silky ribbon when you lift up the beater and let the batter drop off of it. If you don’t mix it enough at this stage, the cookies will spread badly when they’re scooped as well as in the oven.
Even after adding the dry ingredients, this is a fairly loose and sticky cookie dough, and it will spread a bit after scooping it. So if you want to scoop and bake later, you will want to have some space between the cookies.
We give them a dunk in granulated sugar prior to baking them.
Finally, these actually taste a bit better after the dough gets a good snooze overnight in the fridge!
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