Gingerbread Crinkle Cookies Recipes

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:

• 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.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix the flour, brown sugar, baking soda, cinnamon, ginger, cloves, nutmeg and salt until well combined.
• In a separate medium size bowl, combine butter, egg, molasses, milk, and sugar until fully incorporated.
• Add the wet mixture to the dry and mix until the cookie dough is made and thick.
• Shape Cookie Dough into one inch balls and roll into powdered sugar.
• Place on cookie sheet and bake for 8-10 minutes or until the center is no longer doughy.
• Remove from oven after baking and enjoy!

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:

• 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:

• 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, 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.

Steps:

• Line 2 baking sheets with parchment. In a bowl, whisk together flour, espresso powder, ground ginger, cinnamon, cloves, nutmeg, baking powder, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with grated ginger and brown sugar on medium-high speed until pale and fluffy, about 2 minutes. Add molasses; beat until combined. Add egg; beat until combined. Reduce speed to low and gradually add flour mixture, beating until combined and no dry flour remains. Transfer to plastic wrap, pat into a disk, wrap, and refrigerate until firm, at least 4 hours and up to 3 days (or freeze up to 1 month; thaw in refrigerator before using).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Place granulated sugar in a shallow bowl, and confectioners' sugar in another. Using a 1-ounce scoop or tablespoon measure, scoop rounded spoons of dough, roll into balls, and transfer directly to bowl with granulated sugar. (If dough becomes sticky as it warms, dust your palms with confectioners' sugar.) Turn dough balls to fully coat in granulated sugar. Transfer to bowl with confectioners' sugar; turn to fully coat. (Balls should be heavily coated; do not shake off excess.) Transfer to prepared sheets, 2 inches apart.
• Bake, rotating sheets and rack positions once halfway through, until cookies spread and surfaces appear cracked, 15 to 17 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack; let cool completely. Store in an airtight container at room temperature, between sheets of parchment, up to 5 days.

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.