Quick Ginger Crinkles Food

GINGER CRINKLES

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.

GINGER CRINKLES

Steps:

• Preheat oven to 350 degrees and arrange racks so they are evenly spaced.
• In a large mixing bowl, cream together butter and 1 3/4 cups sugar.
• Beat in egg and molasses.
• Stir together flour, baking soda, spices and salt.
• Carefully stir flour mixture into butter mixture.
• Form dough into walnut-size balls, dip in 1/3 cup sugar, and place on an ungreased cookie sheet, sugar side up.
• Bake for 10 to 13 minutes. If you like your cookies soft in the center, remove from oven when cookie is puffed, very light golden brown. If you prefer crispy ginger cookies, bake 2 to 3 minutes more, until puffed cookie has fallen and is a golden brown.
• Remove from oven and allow cookies to rest for 2 minutes before removing from cookie sheet.
• Cool on racks and store tightly wrapped at room temperature for several days.

GINGER CRINKLES

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.

QUICK GINGER CRINKLES

Steps:

• Beat salad oil with sugar, add egg beat well.
• Stir in molasses.
• In medium size bowl stir dry ingredients together, add to oil mixture.
• Drop by teaspoonful into sugar roll around, shake off excess, place on cooky sheet bake 12-15 min at 350 degrees .
• P.S. Sometimes if the dough is a little soft I chill it for a half hour or so, before dropping into sugar and baking.

QUICK PICKLED GINGER

Steps:

• Peel the ginger and slice it thinly on a mandoline or grater.
• Sprinkle it with salt and let it sit for 30 minutes.
• Rinse the ginger and lightly dry it.
• Toss the ginger with the sugar, vinegar, and water.
• Let it sit for 15 minutes.
• Add more vinegar, salt, or sugar to taste, then serve.

GINGER CRINKLES COOKIES

Steps:

• Mix ingredients well.
• Form in very small balls and roll in sugar.
• Place about 2 1/2 inches apart on cookie sheet.
• Bake 350- 375° about 8 minutes.
• They are great to freeze and can be eaten as soon as they are removed from the freezer.

QUICK CHOCOLATE CRINKLES

Steps:

• Mix together by hand the mix and cool whip.
• DOUGH WILL BE VERY THICK AND STICKY.
• Drop by large teaspoons in powdered sugar.
• (I always use a spoon and a knife and a cereal type bowl with powdered sugar fairly deep) Roll into balls covering with the sugar.
• Place on cookie sheet.
• Bake at 350°F for 10 minutes.
• Watch carefully you want them to be loose looking.
• Don't over bake.
• Cool slightly before removing from cookie sheet.

GINGERBREAD CRINKLE COOKIES

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.

GINGER CRINKLES

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.