GINGER CRINKLES
Craving old-fashioned, chewy and spicy molasses cookies? Try this easy homemade cookie-jar favorite.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed, or mix with spoon, until soft and fluffy. Beat in molasses and egg. Stir in remaining ingredients except 3 tablespoons sugar until well blended.
- Place 3 tablespoons sugar in small bowl. Shape dough by tablespoonfuls into balls; roll in sugar. On ungreased cookie sheet, place balls 2 inches apart.
- Bake 6 to 8 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 8 g, TransFat 0 g
GINGER CRINKLES
I came up with these cookies by combining ingredients from two recipes. It's the perfect ginger cookie-crispy on the outside and chewy in the middle. I send them to my son, and he shares them with his employees. Whenever I ask what kind of cookies to send, these are at the very top of the list. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon, salt and cloves; gradually beat into creamed mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. Place remaining 1/2 cup sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. , Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 127mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
GINGERY BROWNIE CRINKLE COOKIES
These chocolate cookies are irresistible warm from the oven, when the chips or chunks inside are still luxuriously liquidy. They then cool to a fudgy, brownielike texture with a chewy edge - if any manage to stay around that long. Both fresh and candied ginger lend sophistication, but feel free to leave them out if you want a pure chocolate experience. These cookies are also ideal for late-night cravings: You can be eating them 30 minutes after you start measuring the cocoa powder.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
- Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
- Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
- Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
- Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
- Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.
GINGER CRINKLES
Recipe comes from the Fiddlehead restaurant in Juneau, Alaska. A recipe that allows you to bake it to your liking; soft in the center or crispy!
Provided by Galley Wench
Categories Dessert
Time 28m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and arrange racks so they are evenly spaced.
- In a large mixing bowl, cream together butter and 1 3/4 cups sugar.
- Beat in egg and molasses.
- Stir together flour, baking soda, spices and salt.
- Carefully stir flour mixture into butter mixture.
- Form dough into walnut-size balls, dip in 1/3 cup sugar, and place on an ungreased cookie sheet, sugar side up.
- Bake for 10 to 13 minutes. If you like your cookies soft in the center, remove from oven when cookie is puffed, very light golden brown. If you prefer crispy ginger cookies, bake 2 to 3 minutes more, until puffed cookie has fallen and is a golden brown.
- Remove from oven and allow cookies to rest for 2 minutes before removing from cookie sheet.
- Cool on racks and store tightly wrapped at room temperature for several days.
Nutrition Facts : Calories 136.4, Fat 5.4, SaturatedFat 3.3, Cholesterol 19.4, Sodium 115.7, Carbohydrate 21.4, Fiber 0.3, Sugar 13.3, Protein 1.2
GINGER CRINKLES
Posting this as a candidate for my Christmas cookie trays. You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired. I have not yet tried these but would welcome feedback if you get to them before I do. Preparation includes 20 minutes freezing time.
Provided by justcallmetoni
Categories Dessert
Time 50m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Beat brown sugar and butter at medium speed of a mixer until light and fluffy. Add molasses and egg white and continue beating. Stir in crystallized ginger.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover bowl and freeze 20 minutes.
- Preheat oven to 350°.
- Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray.
- Bake for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.
Nutrition Facts : Calories 79.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.4, Sodium 103.7, Carbohydrate 13.5, Fiber 0.6, Sugar 7.1, Protein 1.4
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