Quick Ginger Crinkles Recipes

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.

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.

Steps:

• Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
• Roll teaspoonful of dough into ball, drop into sugar to coat.
• Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.

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.

Steps:

• Mix ingredients well.
• Form in very small balls and roll in sugar.
• Place about 2 1/2 inches apart on cookie sheet.
• Bake 350- 375° about 8 minutes.
• They are great to freeze and can be eaten as soon as they are removed from the freezer.

Steps:

• Turn the oven on to 375 degrees fahrenheit (190 degrees celsius). Put the first 5 ingredients into a bowl. Beat on low speed until smooth. Add the next 6 ingredients, stir with a spoon until moistened.
• Roll into 1 1/2 inch (3.5 cm) balls.
• Put the remaning sugar into a small bowl. Roll the balls 1 at a time in the sugar to coat them.
• Arrange the balls on the ungreased cookie sheets 2 inches (5 cm) apart. Bake on the center rack in the oven for 12 to 14 minutes.
• Let stand for about 2 minutes before removing the cookies to waxed paper lined on the counter. Cool competely. Store in a container with a lid.

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.