Your opinion please. Planned on making these for a friend. The recipe calls for butter but in

[cynupstateny]

many of the reviews butter flavored crisco was used and the cookies came out crispier. I have never used this product and am wondering if you would use it, or just stick to the butter.https://www.allrecipes.com/recipe/9584/triple-the-ginger-cookies/

 

[melissa-dallas]

Shortening instead of butter makes a softer and chewier cookie

Sounds weird to me. If you want less crisp chocolate chip cokies you sub half shortening for half the butter. Makes them spread less and thicker.

 

[mistral]

I like a combo of butter and plain Crisco. . .

Crisco gives a "puffier" cookie and butter gives the flavor.

Are you looking for a crispy cookie? I recommend using what the recipe calls for the first time to see if you like the texture. The next time you could try all Crisco or maybe half butter/half Crisco?

I have a triple ginger cookie like this on my machine. Have yet to make it, but maybe I will try the recipe you linked to. I do love a good ginger cookie.

 

[Guest]

I vote for butter. See inside

If you want a spectacular ginger cookie that gets really hard, try this one from Michael. I've baked them 4 times so far and have never eaten a better ginger cookie. Michael forms the dough for cookies, I roll the dough, refrigerate then cut and bake putting a little sugar on top before popping in the oven. I believe the success of the hardness is due to not only the butter but also that there is some baking soda in the cookie.

Michael's Spicy Ginger Cookies

1 c butter
1 c sugar
1 c molasses
2 egg yolks
4 c all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1-½ tsp ground cloves
1 T ground ginger
1 tsp ground nutmeg

Cream butter and sugar. Stir in molasses and egg yolks. Mix in the dry ingredients/ Cover and chill. Roll into two logs and refrigerate until hard. Slice and bake at 350 10 minutes.

 

[richard-in-cincy]

This is the house gingersnap at our house: Best Gingersnap Ever.

These are intensely ginger, crisp, and totally delicious. We've made dozens and dozens of these for many occasions over the last couple years and everyone goes nuts over them.

We usually use local Kentucky sorghum or German sugar beet syrup, but molasses will work fine.

https://www.seriouseats.com/recipes/2015/12/the-best-gingersnap-cookie-recipe.html

 

[cynupstateny]

Thanks all!