Ginger Molasses Cookies

Ginger-Molasses Cookies

I don’t do a lot of baking, but tinaconnolly and I made these as a team the last time we got together, so I thought I could pull it off. For some reason, last time they were puffier, whereas this time they are flat and crinkly. I’m puzzled as to what made them come out so different, but at least they still taste good!


  1. They look great to me! I’d eat one. :)

  2. They look like lovely cookies. I’m used to seeing that kind flatter, although I’m not sure how puffy they got at Tina’s. If you really want to know what things could have made the difference between flat and puffy cookies though:

    Flat – For flat cookies, try any of these tips:
    Use all butter, use all-purpose flour or bread flour
    Increase the sugar content slightly, add a bit of liquid to your dough
    Bring the dough to room temperature before baking.

    Puffy – For puffy cookies, try any of these tips:
    Use shortening or margarine and cut back on the fat
    Add an egg, cut back on the sugar
    Use cake flour or pastry flour
    Use baking powder instead of baking soda
    Refrigerate your dough before baking.
    Bake in the upper third of the oven.

    Also, if you used baking powder that was older than Tina’s, you’d end up with flatter cookies as well. Or using smaller eggs. Or not chanting the secret baking charm before putting them in the oven.

    • Oh no, I forgot the secret baking charm! (Also, it was pretty warm the day I baked them and the eggs might have been smaller. But I’m sure the real problem was the lack of chanting.) Thanks :)

  3. I deleted the previous post for suspense reasons. Also noted that your birthday’s in March. So’s mine, St. Patty’s day. Baron Veontes keeps track of this stuff. Every fantasy writer needs an executive secretary in another universe. hee

    Also, my post with the four interview questions for my flist… The Star Wars question was a wink at you. “Yes.” Loved it!

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