Question for cookie bakers, regarding a recipe I love for gingerbread cookies.

M

michael-in-phoenix

Well-known member
The one I use is from Teresa Parker, and came from a very early posting on Gail's Swap. We love the flavor and they are great for decorating.

Here's my question: If I wanted to add loft and tenderness to these, could I add a bit of baking powder to the recipe? Would that help them puff up a bit? If so, how much do you think I should use?

As for tenderness, could I sub all or part of the shortening with butter?

I plan to experiment with this at Christmas, but I thought it would be good to ask the experts here for some advice first.

Thanks,

Michael

http://web.archive.org/web/20010303095249/food4.epicurious.com/HyperNews/get/archive_swap501-600/583/3/1/1/1/1.html

 
I'm no expert, but my food science books suggest using baking powder, plus swapping the all-purpose

for an equal amount of cake flour (less gluten development, more puff). Corriher, for puffier choc-chip cookies, adds a teaspoon of baking powder per cup of flour and omits baking soda from the original, but you may need some soda here because of the molasses.

 
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