Cookie of the Month: January 2024

“When I was 37 years old, I went back to school to get a culinary degree. This was one of the first things I baked at Trails End. More than twenty-five years later, it is still one of my favorite cookie recipes. Whenever I make them, I think of Gary Henz and the incredible opportunities I have received because of the strong foundation he laid for me.” - Lynn Hart

Gingersnap Cookie

Lynn Hart, Pastry Chef at Raleigh Country Club

Ingredients:

• 4 1/2 cups all-purpose flour 

• 4 teaspoons baking soda 

• 1 teaspoon ground ginger 

• 1 teaspoon salt 

• 2 teaspoons ground cinnamon 

• 2 cups granulated sugar (additional sugar will be needed for rolling) 

• 1 1/2 cups vegetable oil 

• 2 eggs 

• 1/2 cup molasses 

Directions:

1. Sift the flour, baking soda, ground ginger, salt, and ground cinnamon together. 

2. Use a paddle blade on your mixer and mix the sugar and vegetable oil together for 1 minute. 

3. Add one egg at a time followed by the molasses. Mix this together for 1 minute. 

4. Fold in the sifted dry ingredients a little at a time until it is well blended. This should take about two more minutes for the proper mixing. 

5. Chill the dough for at least an hour before you scoop them. 

6. Roll the scooped dough in sugar and bake: Conventional oven - 350 degrees for 12 minutes, Convection oven - 325 degrees for 8-10 minutes. 

3 teaspoon scoop will make 106 cookies