ISO: ISO Shaun in TO: Your advice to add baking powder to my favorite Gingerbread Cookie...

[michael-in-phoenix]

...was a giant success!

I added 5 1/2 teaspoons of baking powder to the 5 1/2 cups of flour the recipe called for. I omitted the baking soda. The cookies are slightly puffier (which is perfect!) and way more tender, even if they get slightly over-baked.

Thanks so much! My family and I really love these cookies. I think the recipe is so much better than any other gingerbread cookie recipe out there, and now they're the texture I want.

Here is the revised recipe; first posted on the old Swap by Teresa Parker:

GINGERBREAD COOKIES

5 1/2c *SIFTED* all purpose flour

5 1/2 tsp baking powder

1 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp cloves

1/2 tsp ground nutmeg

1c vegetable shortening

1c sugar

1c molasses

1 egg

1 tsp vanilla flavoring

Sift flour, baking soda, salt and spices onto

waxed paper. Beat vegetable shortening w/

sugar until fluffy light; beat in molasses,

egg and vanilla. Stir in flour mixture a

third at a time, blending well after each

addition, to make a soft dough. Wrap in

foil and refrigerate overnight.

When ready to make the cookies, roll out

1/4 of the dough at a time to a 1/8 inch

thickness on a lightly floured surface.

Place 1 inch apart on an ungreased cookie

sheet. Bake in a 350 degree preheated

oven for 10 - 12 minutes or until cookies are

firm, but not too dark. Remove to wire

racks with a spatula to cool. Decorate

with frosting and allow frosting to harden

before storing.

Makes about 6 doz. 3 inch cookies.

 

[dawnnys]

Thanks, Michael... is sifting necessary to make sure you get an "airy" measure?

I've heard with the AP flour, you don't have to sift anymore. But I will for this recipe, if I need to.

 

[shaun-in-to]

Phew! Glad it worked.

 

[michael-in-phoenix]

I've always sifted this recipe. I think it helps for two reasons. By sifting the flour...

...before it's measured and spooning it into the measuring cup, it keeps you from adding too much flour and over loading the dough.

Plus, the spices get dispersed completely and uniformly.

Let me know if you try it without sifting. (On other recipes I cheat and use a large whisk and just stir!).

Michael

 

[michael-in-phoenix]

Me too! It worked great.

 

[michael-in-phoenix]

Oops! After re-reading your post, I see that's what you meant by "airy measure".