Let us know what you think! Why is this ingredient in the recipe?
Try one of the experiments below and e-mail us with your results for posting on this page!
The Science of Eggs and Butter will Follow Later...
| Try this: Grab your chef’s hat and try the recipe below, only LEAVE OUT the eggs. What happens? Let us know what your experience was and why you think this is happening! | Try this: Grab your chef’s hat and try the recipe below, only LEAVE OUT the butter. What happens? Let us know what your experience was and why you think this is happening! |
Leave out the Egg or Butter and Tell us what Happens! Ingredients:
- 3 Cups All Purpose Flour
- 1/4 Teaspoon Salt
- 3/4 Teaspoon Baking Soda
- 2/3 Cup Molasses
- 2 Teaspoons Ground Ginger
- 1/4 Teaspoon Ground Nutmeg
- 1/2 Cup Granulated White Sugar
- 1/2 Cup Unsalted Butter (Room Temperature)
- 1 Large Egg
- 1 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Cloves
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Directions:
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside. In the bowl, cream the butter and sugar until light and fluffy (an electric mixer works best). Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With a spatula, lift the cookies onto the baking sheet, placing the cookies about 1 inch apart.
Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.
What is the result? How are the cookies different when you exclude butter or egg? Send us an e-mail with your results!
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