Best Aunt Emmas Crinkle Top Ginger Cookies Recipes
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 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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