GINGER CHOCOLATE CRACKLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 32 Cookies
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Combine the chocolate and butter in a small microwave-safe dish and microwave in 30-second intervals, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly.
- 2. Whisk the almond flour, all-purpose flour, ginger, cinnamon, cloves, nutmeg, baking powder and salt together in a large bowl. Beat the eggs and brown sugar in another large bowl with an electric mixer until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the mixture until firm, at least 1 hour.
- 3. Place the granulated sugar in a shallow bowl and the powdered sugar in another shallow bowl. Form the dough into balls ¾-inch in diameter and roll them first in the granulated sugar and then in the powdered sugar, until generously coated like a powdered doughnut. Place on 2 non-stick baking sheets about 2 inches apart and bake for 8 to 10 minutes.
- 4. Let the cookies cool for a couple of minutes on the baking sheets before transferring them to a cooling rack.
CRACKLE-TOP GINGER DATE COOKIES
Make and share this Crackle-Top Ginger Date Cookies recipe from Food.com.
Provided by Elly in Canada
Categories Dessert
Time 38m
Yield 48 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350º F (180º C). Spray baking sheet with non-stick cooking spray or line with parchment paper.
- In a small bowl, soak 3/4 cup of the chopped dates in the boiling water for 15 minutes.
- Meanwhile, in a large bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Add egg, brown sugar, molasses, and butter to date and water mixture, and mix until well combined.
- Make a well in the centre of the dry ingredients.
- Pour in the liquid ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates.
- Cover cookie dough with plastic wrap and refrigerate 1 hour.
- With lightly floured hands, roll cookie dough into 1-inch (2.5cm) balls, then roll in granulated sugar.
- Place 2 inches apart on prepared baking sheets. Bake 8-10 minutes or until cookie dough is still soft when lightly touched. Cool completely on rack. Store cookies in a cookie jar or a tightly sealed container.
Nutrition Facts : Calories 60.1, Fat 0.7, SaturatedFat 0.3, Cholesterol 5.7, Sodium 44.7, Carbohydrate 13.1, Fiber 0.5, Sugar 7.9, Protein 0.8
CRACKLE TOP MOLASSES COOKIES
These cookies taste like gingersnaps.
Provided by Laurie
Categories Desserts Cookies Spice Cookie Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
- Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 21.8 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 109.4 mg, Sugar 13 g
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 CRACKLES
Steps:
- Beat 1 1/2 sticks butter, 1/4 cup dark brown sugar and 1/2 cup granulated sugar. Add 1 egg yolk, 1 teaspoon vanilla, 1/2 cup molasses and 2 tablespoons ginger preserves. Whisk 2 1/4 cups flour, 1 1/4 teaspoons baking soda, a pinch of pepper, 2 teaspoons ground ginger and 1/2 teaspoon each allspice, dry mustard and salt. Stir into the butter mixture and chill 30 minutes. Roll into balls, sprinkle with sugar and bake 15 to 20 minutes at 375 degrees.
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