🔕 🔔
Loading…

My Basket ()

All questions

Ginger snap cookies go flatj

My moms gingersnap recipe made ginger snaps that were puffy, crisp and cracked on top and delicious but when I try to make them they flatten out and are kind of chewy. she uses Crisco and sifts the dry mixture over the creamed shortening several times , mixing in by hand. what am I doing wrong and how can I get them to be puffy and cracked on top and crunchy. Thanks

asked by emda about 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 6318 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added about 4 years ago

Are you using butter or margarine in place of Crisco? That could make a difference. Have you made any other changes or substitutions? I have a friend who used the baking soda she keeps as a freshener in the refrigeration as a substitute for baking powder . . . and wondered why her cake didn’t turn out.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Thanks for the response. I did use Crisco and my baking soda was still good. Is it possible that hand mixing in the flour mixture Thanks for response, I am using Crisco and my soda is still good. Perhaps I should have used the mixer, however, the recipe indicates to sift twice and then sift again in 1/4's over the wet ingredients and stir well.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added about 4 years ago

Yes, perhaps you should try using a mixer--that would incorporate more air, which would help in the rise. Have a look at this, too: http://cooking.stackexchange...
You might also check Joy of Cooking to see if it has anything to say about ginger cookies and their cracks. Good luck. Just thinking about ginger cookies is making my mouth water!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Thanks,

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 4 years ago

What leavener are you using? If it's baking powder, I'd try substituting some baking soda. 1/4 teaspoon baking soda has the same leavening power as 1 teaspoon baking powder, assuming there is an acidic ingredient like brown sugar or molasses in the mix.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

14b11c12 6b95 4986 8177 06182a5401bb  sleepin rache circa 92
added about 4 years ago

You may also put the cookie dough in the fridge or freezer for awhile. This way when you put the cookie scoops in the oven it will take longer to heat the cookie through and by the time they heat through a crust is formed around the cookie keeping their shape from however you scooped them.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.