Soft Molasses Drop Cookies
1/3 cup Brown sugar
1 large Egg
3/4 cup Molasses
1/4 cup Yogurt
2 cups All-purpose flour
1/2 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Ginger
Heat oven to 350°F.
1. In the mixing bowl beat the shortening, the brown sugar, the egg, molasses and the yogurt on medium speed.
2. In a small bowl combine the dry ingredients; flour, salt baking soda, cinnamon, and the ginger.
3. Stir in the dry ingredients.
3. The dough is very soft. With the help of a tablespoon scoop the cookie dough on a covered with a parchment paper cookie sheet about 2 inches apart
4. Bake 9 to 12 minutes or just until set and cookies appear dry.
5. Gently remove the cookies from cookie sheet to cooling rack immediately.
How do I make the cookies soft and chewy?
The type of sugar use in the recipe will play a huge role in the texture of your cookies.
All the recipes have some sweetener.
Using a Brown Sugar will make your cookies more moist and softer than using white sugar. Instead of using two cups of white sugar, try 1.5 cups of brown sugar combined with .5 cups of white sugar.
If the recipe calls for two cups of white sugar, try one and 1/2 cups of brown sugar mixed with 1/2 cup of white sugar.
Shortening melts at a higher temperature than butter, giving the batter time to rise and retain moisture. If you want to retain the butter flavor, use butter-flavored shortening. Alternatively, you can split the difference (use half butter and half shortening).
Eggs Yolks. The egg whites dry out quickly when baked, causing the needed moisture for your chewy cookie.
Baking Powder. Use baking powder over baking soda. The cookie will spread less since the powder is more acidic than soda. The thinner the cookie, the greater the moisture loss.
Ingredients that makes the cookie crisp:
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