Calling all cookie bakers! I need some help.

I am looking at Ginger Crinkle Cookie recipes and want to make them as
soft as possible. I found recipes that call for butter and recipes
that call for oil. Which one makes a softer cookie? I don't have any
other fat, so those are the choices. Maybe I should combine butter
and oil... I found a recipe for that too.

I'd like to make them tonight, but it won't be the end of the world if
I don't.

TIA!

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
>
> Calling all cookie bakers! I need some help.
>
> I am looking at Ginger Crinkle Cookie recipes and want to make them as
> soft as possible. I found recipes that call for butter and recipes
> that call for oil. Which one makes a softer cookie? I don't have any
> other fat, so those are the choices. Maybe I should combine butter
> and oil... I found a recipe for that too.
>
> I'd like to make them tonight, but it won't be the end of the world if
> I don't.
>
> TIA!

I don't think I've ever made cookies with oil. I would use the butter just
for the flavor. Be sure not to overbake. That alone could make them
crispier.

On Wed, 1 Dec 2010 19:37:14 -0800, "Julie Bove"
> wrote:

> I don't think I've ever made cookies with oil. I would use the butter just
> for the flavor. Be sure not to overbake. That alone could make them
> crispier.

Thanks, Julie... but I don't want crispy, I want soft.

--

Never trust a dog to watch your food.

On Wed, 01 Dec 2010 21:51:52 -0800, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > I am looking at Ginger Crinkle Cookie recipes and want to make them as
> > soft as possible. I found recipes that call for butter and recipes
> > that call for oil. Which one makes a softer cookie? I don't have any
> > other fat, so those are the choices. Maybe I should combine butter
> > and oil... I found a recipe for that too.
>
> I'd mix the two and bake for as short a time as possible.
>
Thanks, Ranee. I think I'll do it that way. Not tonight though. I'm
done for the evening.

--

Never trust a dog to watch your food.

"sf" > wrote in message
...
> On Wed, 1 Dec 2010 19:37:14 -0800, "Julie Bove"
> > wrote:
>
>> I don't think I've ever made cookies with oil. I would use the butter
>> just
>> for the flavor. Be sure not to overbake. That alone could make them
>> crispier.
>
> Thanks, Julie... but I don't want crispy, I want soft.

That's why I said not to overbake!

"Andy" > wrote in message ...
> "Julie Bove" > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>> On Wed, 1 Dec 2010 19:37:14 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> I don't think I've ever made cookies with oil. I would use the
>>>> butter just
>>>> for the flavor. Be sure not to overbake. That alone could make
>>>> them crispier.
>>>
>>> Thanks, Julie... but I don't want crispy, I want soft.
>>
>> That's why I said not to overbake!
>
>
> Newton's Law proved: One fig per cookie. :9
>
> [Ducked and running]

The addition of figs would certainly ensure their softness. Perhaps soak
the figs in some water first if they are dried and then chop into teensy
bits. Would be kinda seedy though.

sf > wrote:

>
>Calling all cookie bakers! I need some help.
>
>I am looking at Ginger Crinkle Cookie recipes and want to make them as
>soft as possible. I found recipes that call for butter and recipes
>that call for oil. Which one makes a softer cookie? I don't have any
>other fat, so those are the choices. Maybe I should combine butter
>and oil... I found a recipe for that too.

Hmm- I just started using a quiche crust that is just oil. I crisps
up very nicely, but has a [good] granular texture that reminds me of a
lard pie crust. I'd like a cookie like that.

>
>I'd like to make them tonight, but it won't be the end of the world if
>I don't.

Glad you didn't. I always have to make 2 batches of oatmeal cookies.
A soft one for me & a crisp one for my bride. The ingredients are
really pretty similar. But the crisp ones bake at 350 for 22
minutes. The soft ones bake at 375F for 8-10.

These recipes are the polar opposites in terms of crispy vs soft.

Crispy-
1 cup (2 sticks) unsalted butter, at room temperature
1-1/2 cups sugar
1/2 cup packed light-brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups uncooked old-fashioned rolled oats
1 cup chopped nuts

Soft
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
[ I may or may not add nuts and raisins]
xxxxxxxx

Flour & oats;
Crispy 4 1/2
soft 5

Sugars;
2 cups each

Eggs
2 each

Butter
1 cup each

Soft has more salt and no baking powder. [not a cookie pro, but it
doesn't seem to me that should affect hard/soft]

Ginger cookies sound good. I'd end up doing the same thing with
them. my wife loves ginger snaps & though I like the flavor- I prefer
soft. Tell me how these come out.

Jim

On Thu, 02 Dec 2010 07:30:25 -0500, Jim Elbrecht >
wrote:

> Glad you didn't. I always have to make 2 batches of oatmeal cookies.
> A soft one for me & a crisp one for my bride. The ingredients are
> really pretty similar. But the crisp ones bake at 350 for 22
> minutes. The soft ones bake at 375F for 8-10.
>
> These recipes are the polar opposites in terms of crispy vs soft.

<recipes snipped and saved> Thanks a million, Jim! I wanted to make
some oatmeal cookies too, so I'll make oatmeal first to get the hang
of it and then move on to molasses. Yum, yum, yum!

--

Never trust a dog to watch your food.

On Wed, 01 Dec 2010 17:31:22 -0800 in rec.food.cooking, sf
> wrote,
>I am looking at Ginger Crinkle Cookie recipes and want to make them as
>soft as possible. I found recipes that call for butter and recipes
>that call for oil. Which one makes a softer cookie?

According to my understanding, oil would make them softer.
Crisco would make them most crispy. Butter is in between.

On Thu, 02 Dec 2010 08:26:12 -0800, David Harmon >
wrote:

> On Wed, 01 Dec 2010 17:31:22 -0800 in rec.food.cooking, sf
> > wrote,
> >I am looking at Ginger Crinkle Cookie recipes and want to make them as
> >soft as possible. I found recipes that call for butter and recipes
> >that call for oil. Which one makes a softer cookie?
>
> According to my understanding, oil would make them softer.
> Crisco would make them most crispy. Butter is in between.

Thanks for the information, David!

--

Never trust a dog to watch your food.

On Dec 1, 7:31*pm, sf > wrote:
> Calling all cookie bakers! *I need some help.
>
> I am looking at Ginger Crinkle Cookie recipes and want to make them as
> soft as possible. *I found recipes that call for butter and recipes
> that call for oil. *Which one makes a softer cookie? *I don't have any
> other fat, so those are the choices. *Maybe I should combine butter
> and oil... I found a recipe for that too.
>
> I'd like to make them tonight, but it won't be the end of the world if
> I don't.
>
> TIA!
>
> --
>
> Never trust a dog to watch your food.

Baking margerine or oil will make cookies softer than real butter.

N.

On 01/12/2010 11:40 PM, sf wrote:
> On Wed, 1 Dec 2010 19:37:14 -0800, "Julie Bove"
> > wrote:
>
>> I don't think I've ever made cookies with oil. I would use the butter just
>> for the flavor. Be sure not to overbake. That alone could make them
>> crispier.
>
> Thanks, Julie... but I don't want crispy, I want soft.
>

This is alleged to be the Starbucks recipe for Ginger Molasses cookies.
They are on the soft side. FWIW, I make them about half the size
suggested..... and get twice as many.


2 1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for this
cookie)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)

Heat oven to 375 degrees with the rack in the center. Line 2 baking
sheets with parchment paper, silicone pan liners or aluminum foil (if
using foil, grease foil with 1 Tbsp. butter or solid vegetable
shortening). Set aside.

Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on
high speed until light and fluffy, about 1 minute. With mixer on medium
speed, beat in the egg and molasses, then increase the speed to high and
beat about 1 minute longer, until the mixture no longer looks curdled.
Scrape the sides with a rubber spatula several times while mixing.

Mix in the flour mixture on low speed. The batter will be rather stiff.
Place some granulated sugar on a small plate or saucer. Use a 1/4-cup
ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
(Spray the cup or scoop with the optional non-stick vegetable spray to
make it easier to release the dough.) Transfer the dough to your hands
and roll each portion into a rough ball, then roll each ball into the
sugar. Place six sugared balls on each baking sheet, spacing them
evenly, because they will spread during baking.

Dampen your fingers with water and press down lightly on each cookie to
flatten it a little and dampen the top. Refrigerate one filled baking
sheet while the other bakes.

Bake for 12 minutes, or until the cookies have spread and are firm to
the touch. Rotate the sheet 180 degrees halfway through the baking time.
Remove from the oven and let the cookies cool on the baking sheet.

Note: This dough can be frozen for slice-and- bake cookies. Just roll
into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil.
Can be stored in the freezer up to 6 months.

Makes 1 dozen large cookies.

Thanks, Dave - I was reading on one of the web sites that the way to a
soft cookie is to cream the butter and sugar together until the butter
is very light. This recipe seems to have included that factor. I bet
even if it's not a Starbucks recipe, it must be really good.

`````````````````

On Thu, 02 Dec 2010 14:56:52 -0500, Dave Smith
> wrote:

>
> This is alleged to be the Starbucks recipe for Ginger Molasses cookies.
> They are on the soft side. FWIW, I make them about half the size
> suggested..... and get twice as many.
>
>
> 2 1/4 cups flour
> 2 tsp. baking soda
> 1/4 tsp. salt
> 1 tsp. ground cinnamon
> 1 tsp. ground ginger
> 3/4 cup (1 1/2 sticks) unsalted butter, softened
> 1 cup dark brown sugar
> 1 extra-large egg
> 1/4 cup regular unsulphured molasses (blackstrap is too strong for this
> cookie)
> Granulated sugar (for coating cookie dough before baking)
> Non-stick vegetable spray (optional, for coating the scoop)
>
> Heat oven to 375 degrees with the rack in the center. Line 2 baking
> sheets with parchment paper, silicone pan liners or aluminum foil (if
> using foil, grease foil with 1 Tbsp. butter or solid vegetable
> shortening). Set aside.
>
> Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
> Set aside.
>
> Cream the butter and brown sugar in a large mixing bowl with mixer on
> high speed until light and fluffy, about 1 minute. With mixer on medium
> speed, beat in the egg and molasses, then increase the speed to high and
> beat about 1 minute longer, until the mixture no longer looks curdled.
> Scrape the sides with a rubber spatula several times while mixing.
>
> Mix in the flour mixture on low speed. The batter will be rather stiff.
> Place some granulated sugar on a small plate or saucer. Use a 1/4-cup
> ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
> (Spray the cup or scoop with the optional non-stick vegetable spray to
> make it easier to release the dough.) Transfer the dough to your hands
> and roll each portion into a rough ball, then roll each ball into the
> sugar. Place six sugared balls on each baking sheet, spacing them
> evenly, because they will spread during baking.
>
> Dampen your fingers with water and press down lightly on each cookie to
> flatten it a little and dampen the top. Refrigerate one filled baking
> sheet while the other bakes.
>
> Bake for 12 minutes, or until the cookies have spread and are firm to
> the touch. Rotate the sheet 180 degrees halfway through the baking time.
> Remove from the oven and let the cookies cool on the baking sheet.
>
> Note: This dough can be frozen for slice-and- bake cookies. Just roll
> into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil.
> Can be stored in the freezer up to 6 months.
>
> Makes 1 dozen large cookies.


--

Never trust a dog to watch your food.

On 02/12/2010 5:44 PM, sf wrote:
> Thanks, Dave - I was reading on one of the web sites that the way to a
> soft cookie is to cream the butter and sugar together until the butter
> is very light. This recipe seems to have included that factor. I bet
> even if it's not a Starbucks recipe, it must be really good.

I have made quite a few batches of these cookies and they are great. It
is a keeper recipe.



>
> `````````````````
>
> On Thu, 02 Dec 2010 14:56:52 -0500, Dave Smith
> > wrote:
>
>>
>> This is alleged to be the Starbucks recipe for Ginger Molasses cookies.
>> They are on the soft side. FWIW, I make them about half the size
>> suggested..... and get twice as many.
>>
>>
>> 2 1/4 cups flour
>> 2 tsp. baking soda
>> 1/4 tsp. salt
>> 1 tsp. ground cinnamon
>> 1 tsp. ground ginger
>> 3/4 cup (1 1/2 sticks) unsalted butter, softened
>> 1 cup dark brown sugar
>> 1 extra-large egg
>> 1/4 cup regular unsulphured molasses (blackstrap is too strong for this
>> cookie)
>> Granulated sugar (for coating cookie dough before baking)
>> Non-stick vegetable spray (optional, for coating the scoop)
>>
>> Heat oven to 375 degrees with the rack in the center. Line 2 baking
>> sheets with parchment paper, silicone pan liners or aluminum foil (if
>> using foil, grease foil with 1 Tbsp. butter or solid vegetable
>> shortening). Set aside.
>>
>> Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl.
>> Set aside.
>>
>> Cream the butter and brown sugar in a large mixing bowl with mixer on
>> high speed until light and fluffy, about 1 minute. With mixer on medium
>> speed, beat in the egg and molasses, then increase the speed to high and
>> beat about 1 minute longer, until the mixture no longer looks curdled.
>> Scrape the sides with a rubber spatula several times while mixing.
>>
>> Mix in the flour mixture on low speed. The batter will be rather stiff.
>> Place some granulated sugar on a small plate or saucer. Use a 1/4-cup
>> ice cream scoop or a measuring cup to form 1/4-cup portions of dough.
>> (Spray the cup or scoop with the optional non-stick vegetable spray to
>> make it easier to release the dough.) Transfer the dough to your hands
>> and roll each portion into a rough ball, then roll each ball into the
>> sugar. Place six sugared balls on each baking sheet, spacing them
>> evenly, because they will spread during baking.
>>
>> Dampen your fingers with water and press down lightly on each cookie to
>> flatten it a little and dampen the top. Refrigerate one filled baking
>> sheet while the other bakes.
>>
>> Bake for 12 minutes, or until the cookies have spread and are firm to
>> the touch. Rotate the sheet 180 degrees halfway through the baking time.
>> Remove from the oven and let the cookies cool on the baking sheet.
>>
>> Note: This dough can be frozen for slice-and- bake cookies. Just roll
>> into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil.
>> Can be stored in the freezer up to 6 months.
>>
>> Makes 1 dozen large cookies.
>
>

>Alton Brown did a fascinating show on chocolate chip cookies some time
>back. He varied the recipe to change the texture of the cookies. He
>changed type of flour, fat, leavening and cooking method.
>Unfortunately, the following gives only the final recipes, not the
>explanation:
>
>http://www.foodnetwork.com/good-eats...r-marsha/index.
>html
>
>If you are interested in practical food science, this would be a good
>show to catch.

I've tried a few times to do Alton's cookie recipes but without success.
They turn out roughly the same. Especially, since this is what I wanted,
the chewy aren't very chewy.
I don't know if its the recipe(s) or just me. There are several
variables assumed and not mentioned (at least for cookie newbies), such
as how long to cream the butter & sugar together. I've tried both
extremes; about a minute and for over five minutes. Longer creaming
seems to make fluffy but I don't really want puffy.

Anybody on here tried his cookie recipes and gotten different results?