Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, ginger, cinnamon, and salt.
3. In a separate mixing bowl, cream together the butter and brown sugar with an electric mixer until light and fluffy.
4. Beat in the molasses and egg until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes or until the edges are lightly golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 110
Fat: 5g
Carbohydrates: 16g
Protein: 1g
Sodium: 60mg
Sugar: 8g
Substitutions for ingredients:
- For a gluten-free version, use gluten-free all-purpose flour and cornmeal.
- You can substitute the molasses with honey or maple syrup.
- If you don't have ground ginger or cinnamon, you can use pumpkin pie spice instead.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the dough for some added crunch.
- Drizzle melted white chocolate over the cooled cookies for a festive touch.
- Use cookie cutters to cut the dough into fun shapes for holidays or special occasions.
Tips and tricks:
- Don't overmix the dough or the cookies will become tough.
- For a softer cookie, slightly underbake them.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
These cookies are best served at room temperature, but you can reheat them in the microwave for a few seconds if desired.
Presentation ideas:
Arrange the cookies on a festive platter or cookie tin for a charming presentation.
Garnishes:
Dust the cookies with powdered sugar or sprinkle with cinnamon sugar for a sweet finishing touch.
Pairings:
These cookies pair well with a cup of hot tea or coffee.
Suggested side dishes:
Serve these cookies as a sweet treat after a meal or as a snack with fresh fruit.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the cookies are spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the recipe.
Food history:
Cornbread and gingerbread are both classic American recipes that have been enjoyed for generations. Combining the two in this cookie recipe creates a unique and delicious treat.
Flavor profiles:
These cookies have a sweet and spicy flavor with a slightly crunchy texture from the cornmeal.
Serving suggestions:
Serve these cookies as a sweet treat after a meal or as a snack with fresh fruit.
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