Honey Spice Crinkle Cookies Recipes

Steps:

• In medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, cloves and allspice; set aside.
• In large bowl, beat shortening with electric mixer on medium speed until fluffy. Gradually add granulated sugar, beating well. Add egg and molasses; beat well. Gradually add flour mixture, beating on low speed until blended. Cover; refrigerate 1 hour.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in sparkling sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes (tops will crack) or just until set. Remove from cookie sheets to cooling racks.

Steps:

• Cream together the brown sugar and shortening.
• Beat in the eggs and honey.
• Combine dry ingredients and add to the creamed mixture.
• Chill dough in refrigerator for about 1 1/2 - 2 hours.
• Preheat oven to 350°F.
• Shape chilled dough into 1-inch balls and roll in white sugar. (Keep dough chilled between batches so it doesn't get too soft).
• Place 2-inches apart on a slightly greased (or parchment paper covered) baking sheet and flatten slightly with the bottom of a drinking glass.
• Bake 8-10 minutes. Cool on pan for about 5 minutes then remove to cool completely. (I use parchment and just slide the parchment off the baking sheet onto the counter to cool).

Steps:

• Preheat oven to 350.
• Cream together Brown Sugar and Butter.
• Slowly add the Honey, then the egg and mix well.
• Sift dry ingredients together and add to the creamed mixture.
• Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.
• Bake for 7 minutes (cooking time may vary).
• Let cool or eat warm.

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Steps:

• In a large bowl, beat honey and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to honey mixture and mix well. , Shape dough into five 10-in. rolls; wrap in plastic. Refrigerate for 2 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Combine confectioners' sugar and milk; lightly brush over cookies. , Bake at 350° for 8-10 minutes or until lightly browned. Remove from pans to wire racks to cool.

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Combine the flour, baking powder, orange zest, mixed spice, cinnamon and a pinch of salt in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels too soft, put in the fridge to chill for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and tip the icing sugar into a shallow dish. Roll heaped teaspoons of the dough into balls (about 20g each), then roll in the icing sugar to coat. Put the balls on one large or two medium baking trays lined with baking parchment, ensuring they're evenly spaced apart.
• Bake on the middle rack of the oven for 10 mins, then transfer to a wire rack to cool - they will firm up as they cool, but still be fudgy in the centre. Will keep for up to four days in an airtight container.

Steps:

• Position a rack in center of the oven and preheat to 375 degrees F (190 degrees C).
• Stir cake mix, eggs, and butter together in a large bowl.
• Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.
• Bake 1 pan at a time, in the preheated oven, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.