![]() ![]() Baking soda is important in this recipe to help the cookies rise and spread. Whipping these ingredients together will incoporate more air into the butter, which will help the cookies crack when bakin in the oven. You didn’t whip the butter and sugar long enough.A hot preheated oven is important for getting a crackle top on your cookies. You put the cookies in the oven before preheating.Let’s review a few reasons why you’re cooked may not have crackled on top: There are a few reasons why you may end up with cookies that didn’t crack on top. (You don’t want the dough to be completely defrosted where it’s hard to roll the dough into balls.) Why didn’t my molasses cookies crack on top? When you’re ready to bake cookies remove the dough from the freezer and let thaw on the counter until defrosted, but still a little firm. To freeze the cookie dough, use your hands to form the dough into a circle or square shape, cover tightly with plastic wrap then place in a freezer-safe bag in the freezer. One thing I love about these Chewy Ginger Molasses Cookies is that you can freeze the cookie dough in the freezer for up to 2 months and bake fresh cookies whenever you like! You can store unbaked cookie dough in the fridge for up to 5 days before baking. Store: store cookies in an air-tight container on the counter for up to 10 days. ![]() (But hey, indulge a little!) How to store So if you’re looking for a low-sugar version of a Ginger Molasses Cookie, this isn’t it. I tested out these cookies with less sugar, but wasn’t able to achieve the same spread and crackled look on top. The secret to getting that nice crackle on top is actually to use enough sugar in the recipe. These Chewy Ginger Molasses Cookies hit all 3 points! There are a few things that make a perfect ginger molasses cookie: How to make a perfect Ginger Molasses Cookie
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