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
This is a recipe from my mother. Our family has been making them for 50 years.
Provided by Dani Boscarelli
Categories Desserts Cookies Spice Cookie Recipes
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 42.1 g, Cholesterol 15.5 mg, Fat 12.9 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 315.5 mg, Sugar 24.7 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.
GINGERBREAD CRINKLE COOKIES
These taste the best when they are fresh from the oven so if possible, plan to make these the day of your event or party. Remember though, while you're planning your cookie baking, that the dough needs to be placed in the freezer until hard. I recommend making the dough the day before and leaving in the freezer overnight. They can be stored up to a week, if you keep them in an airtight container and keep them at room temperature.
Provided by Cindy Cotter
Categories Christmas Cookies
Time 2h55m
Yield 24
Number Of Ingredients 12
Steps:
- Let butter sit on the counter until slightly softened but still cool, 10 to 15 minutes. Cut into 1/2-inch cubes.
- Mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt in a large bowl with an electric mixer until combined. Add the butter pieces and mix on medium-low speed until the mixture is sandy and resembles fine meal.
- Reduce the mixer speed to low and gradually add molasses and milk; mix until dough is evenly moistened. Increase speed to medium and mix until thoroughly combined.
- Transfer dough to a work surface and divide in 2 equal pieces. Shape each piece into a ball, wrap in plastic, and refrigerate until firm, 2 to 8 hours.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Remove one piece of dough from the refrigerator. Pinch off small pieces of dough and roll into 2-inch diameter balls. Do not overwork the dough as it will get too warm. If the dough becomes too warm, rewrap it in plastic wrap and return to the refrigerator until chilled.
- Roll balls in white sugar until coated, then roll in powdered sugar until coated. Place 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven until cookies are set in the centers, about 12 minutes; be careful not to overbake. Cool on the baking sheet for 2 minute before removing to a wire rack to cool, 8 to 10 minutes more.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 33.6 g, Cholesterol 15.4 mg, Fat 6 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 95.3 mg, Sugar 19.2 g
AUNT MARY'S COOKIES
This was my great-grandma's sister's recipe. It's an oldie but a goodie!
Provided by Julie Rehagen
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Place sheets of waxed paper onto a work surface.
- Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
- Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g
AUNT EMMA'S CRINKLE TOP GINGER COOKIES
A delicious chewy cookie, great for lunches or holidays. A family favorite for generations. This recipe comes from my husband's Great-Aunt Emma. I never knew her, but have inherited a treasure trove of her recipes, God Bless her for writing them all down.
Provided by ConnieBella76
Categories Dessert
Time 16m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream together shortening, sugar until light and fluffy. Add molasses and egg, mixing well, then add both vanilla and lemon extracts. Sift together dry ingredients and then add in two or three batches to molasses mixture. Mix until combined then chill dough for at least 4 hours. Shape dough into 1 " balls and dip tops into granulated sugar. Place on an ungreased cookie sheet and do not flatten. Make sure cookies are at least 2" apart on the pans. Bake at 350F for 12-15 minutes. allow to sit cool on the pan for at least 5 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 133.1, Fat 4.5, SaturatedFat 1.1, Cholesterol 3.9, Sodium 83.5, Carbohydrate 22.3, Fiber 0.3, Sugar 12.8, Protein 1.2
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