Spent some time in the kitchen yesterday fiddlin’ with my GingerCrack Cookie Recipe.
For those new to the blog, GingerCrack is the name of a semi homemade cookie recipe I made up a few years back. Paul and Emily (and guests at Christmas break) could not get enough of the little cookies and dubbed them GingerCrack.
Here is the original recipe:
GingerCrack Cookies
1 package of Betty Crocker Gingerbread Cookie Mix
½ teaspoon of Ginger
½ teaspoon of Cinnamon
1 packet of Vanilla Sugar
½ teaspoon of Pumpkin Pie Spice
1 teaspoon of Nutmeg
Sprinkle cookies with Cinnamon Sugar before baking follow the baking temp and time on the cookie mix package. Tweak to your liking.
I have been pushing around a half box of German Chocolate Cake Mix for a few weeks now in the kitchen. We have taken to just backing 2-4 cupcakes here and there when the oven is on for something else so half boxes of cake mix are not uncommon.
I wanted that cake mix gone.
So I grabbed a bag of my beloved Betty Crocker Gingerbread Cookie Mix and started to play.
1 package of Betty Crocker Gingerbread Cookie Mix
1 cup of Betty Crocker German Chocolate Cake Mix
3 tablespoons of water
1 egg
1 tablespoon Cinnamon Sugar
1 teaspoon Nutmeg
1 packet of Vanilla Sugar
I made small spoon size balls of cookie mix for bite size cookies. 375 degrees for 10 mins.
As you can see I left out the Ginger, Pumpkin Pie, Cinnamon (but added Cinnamon Sugar to the mix) as I wanted more of a Chocolate Cookie with a ginger twinkle. I might put the Pumpkin Pie spice back in on the next batch to give it a bit more punch.
This is half the cookies the package made…the other half are waiting for guests….coffee’s on.
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2 comments:
So where do you buy Vanilla Sugar?
I have found it in the baking aisle of several grocery stores and Target. It comes in a three packet strip much like yeast.
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