Old Fashioned Crackle Cookies Food

LEMON CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer 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 lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce 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.
• Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared 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 5 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.

CRACKLE COOKIES

Steps:

• In a bowl, beat sugar, oil, chocolate and vanilla until blended. Beat in egg. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Refrigerate, covered, 2 hours or until firm enough to handle., Preheat oven to 350°. With sugared hands, shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

CINNAMON CRACKLE COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon zest and salt; gradually add to the creamed mixture. , Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

CRACKLE-TOP MOLASSES COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, combine oil and 1 cup sugar.
• Add egg, beating well.
• Stir in molasses, 2 cups flour, baking soda, cinnamon and ginger.
• If necessary, add a little more flour to make a firm dough.
• Shape dough into 1 1/4 inch balls.
• Roll in 1/3 cup of sugar.
• Place 3-inces apart on ungreased baking sheets.
• Bake 12 minutes or until golden brown and tops crack.
• Cool on racks.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a large bowl, stir together sugar and oil; I use a wooden spoon.
• Add cocoa, blending well.
• Beat in eggs and vanilla.
• Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
• Cover and refrigerate until dough is firm enough to handle, usually overnight.
• Dough has the consistency of soft fudge.
• Heat oven to 350 degrees.
• Grease cookie sheets or line with parchment paper.
• Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
• keep dough in fridge between batches.
• Place cookies about 2 inches apart on prepared cookie sheet.
• Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
• place cookies on wire racks and cool completely.
• Recipe does not seem to double well; dough comes out too soft.

CRACKLE TOP MOLASSES COOKIES

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.

CLEVER CAKE MIX CRINKLE COOKIES

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.

OLD-FASHIONED CRACKLE COOKIES

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in eggs, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Cover and refrigerate dough for at least 2 hours., With sugared hands, shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.