Double Ginger Crinkle Cookies Recipes

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DOUBLE GINGER COOKIES



Double Ginger Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 40 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 packed cup dark brown sugar
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon fine salt
1/2 cup coarsely chopped candied ginger (about 2 1/2 ounces)
1/4 cup raisins
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/3 cup molasses
1 egg, at room temperature

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats.
  • In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside.
  • In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture.
  • Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart.
  • Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container.

Nutrition Facts : Calories 96 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 14 milligrams, Sodium 95 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 8 grams

GINGER CRINKLES



Ginger Crinkles image

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

3/4 cup butter-flavored shortening
1-1/2 cups sugar, divided
1 large egg, room temperature
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves

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.

GINGER CRINKLES



Ginger Crinkles image

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

⅔ cup vegetable oil
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ cup white sugar
½ teaspoon salt

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

DOUBLE CHOCOLATE CRACKLES



Double Chocolate Crackles image

Provided by Food Network Kitchen

Yield 24 cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup white chocolate chips
1 cup confectioners' sugar

Steps:

  • Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
  • Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

GINGERY BROWNIE CRINKLE COOKIES



Gingery Brownie Crinkle Cookies image

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

1/3 cup/45 grams all-purpose flour
1/3 cup/30 grams Dutch-processed cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
8 ounces/225 grams bittersweet chocolate (70 percent), broken or chopped into pieces
1/4 cup/55 grams unsalted butter (1/2 stick)
2 large eggs, at room temperature
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 tablespoon grated fresh ginger
1 teaspoon vanilla extract
4 ounces/115 grams bittersweet chocolate chips or chopped chocolate (about 2/3 cup)
8 to 10 pieces candied ginger slices (about 2 1/2 ounces/70 grams), thinly sliced crosswise

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.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

DOUBLE GINGER CRINKLE COOKIES



Double Ginger Crinkle Cookies image

Make and share this Double Ginger Crinkle Cookies recipe from Food.com.

Provided by green_sleeves

Categories     Dessert

Time 23m

Yield 2 1/2 dozen, 12 serving(s)

Number Of Ingredients 11

3/4 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups flour
1/4 teaspoon salt
1/2 cup candied ginger, finely chopped
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon clove
2 tablespoons sugar, for rolling dough

Steps:

  • In large bowl, cream shortening and sugar; add molasses and egg.
  • Combine the rest in a bowl (except granulated sugar) and mix together.
  • Add to creamed mixture.
  • Shape into 1-inch balls and roll in sugar.
  • Place 2-inches apart on ungreased baking sheets.
  • Bake at 350° for 8- 10 minutes or until golden.
  • Do not over bake! They should be slightly soft when removed from the oven.
  • Let cool in pan for a few minutes before removing to a rack to cool.
  • Use a 1 Tbsp cookie scoop to shape them.

Nutrition Facts : Calories 290.7, Fat 13.5, SaturatedFat 3.4, Cholesterol 17.6, Sodium 57.9, Carbohydrate 40.5, Fiber 0.8, Sugar 22.8, Protein 2.7

DOUBLE GINGER CRACKLE COOKIES



Double Ginger Crackle Cookies image

Make and share this Double Ginger Crackle Cookies recipe from Food.com.

Provided by pansies

Categories     Dessert

Time 10m

Yield 40 serving(s)

Number Of Ingredients 12

3/4 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup finely chopped candied ginger
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon clove
granulated sugar, to roll dough balls in

Steps:

  • Cream together shortening and sugar; add egg and molasses and mix well.
  • Stir together the flour, soda, salt, spices and candied ginger. Blend into the creamed mixture.
  • Shape into balls about 1-inch in diameter. Roll balls in granulated sugar. Place about 2-inches apart on greased cookie sheets.
  • Bake at 350°F for 8-10 minutes or until golden. Careful not to overbake. Cookies should be slightly soft when removed from the oven.
  • Allow to cool on cookie sheet for a few minutes before removing to racks to complete cooling.

Nutrition Facts : Calories 84.8, Fat 4, SaturatedFat 1, Cholesterol 4.7, Sodium 80.4, Carbohydrate 11.5, Fiber 0.2, Sugar 6.2, Protein 0.8

GINGER CRINKLES



Ginger Crinkles image

Craving old-fashioned, chewy and spicy molasses cookies? Try this easy homemade cookie-jar favorite.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 36

Number Of Ingredients 11

1 cup sugar
3/4 cup butter or margarine, softened
1/4 cup molasses
1 egg
2 cups Gold Medal™ all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons sugar

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.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 8 g, TransFat 0 g

DOUBLE GINGER COOKIES



Double ginger cookies image

If you love ginger nuts, you'll love these American-style spiced biscuits with chunks of stem ginger, dipped in dark chocolate

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 32m

Yield Makes 24

Number Of Ingredients 9

350g plain flour
1 tbsp ground ginger
1 tsp bicarbonate of soda
175g light muscovado sugar
100g butter , chopped
8 pieces of stem ginger , chopped (not too finely), plus thin slices, to decorate (optional)
1 large egg
4 tbsp golden syrup
200g bar dark chocolate , chopped

Steps:

  • Mix the flour, ground ginger, bicarbonate of soda, 1/2 tsp salt and sugar in a bowl, then rub in the butter to make crumbs. Stir in the chopped stem ginger.
  • Beat together the egg and syrup, pour into the dry ingredients and stir, then knead with your hands to make a dough. Cut the dough in half and shape each piece into a thick sausage about 6cm across, making sure that the ends are straight. Wrap in cling film and chill for 20 mins. You can now freeze all or part of the dough for 2 months.
  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Thickly slice each sausage into 12 and put the slices on the baking sheets, spacing them well apart and reshaping any, if necessary, to make rounds. Bake for 12 mins, then leave to cool for a few mins to harden before transferring to a wire rack to cool completely.
  • Melt the chocolate in a bowl over a pan of gently simmering water, making sure that the water isn't touching the bottom of the bowl. Dip half of each cookie into the chocolate - you may need to spoon it over when you get to the final few. Decorate with a slice of ginger, if you like, and leave to set. Will keep for 1 week in an airtight container.

Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

GINGERBREAD CRINKLE COOKIES



Gingerbread Crinkle Cookies image

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

1 ½ sticks unsalted butter
3 cups all-purpose flour
¾ cup packed dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
¾ teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon salt
¾ cup molasses
2 tablespoons whole milk
½ cup white sugar
½ cup powdered sugar

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

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