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
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.
OLD FASHION GINGER CRINKLE COOKIES RECIPE - (4.7/5)
Provided by GratefulSea
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves. Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined. Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes (ours are perfect at exactly 10 minutes), rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
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