Molasses Crinkle Cookies
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There is nothing like a good molasses crinkle cookie: just the right amount of snap with a chewy center. These were one of my grandma's all-time favorites with the recipe coming from Great-Grandma. The only update is amping up the ginger. These are a perfect Christmas cookie!
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INGREDIENTS
- 3/4 cup shortening
- 1 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/2 cup turbinado sugar
- 1/3 cup candied ginger, chopped
INSTRUCTIONS
Cream the shortening and brown sugar together until fluffy. Add molasses and egg and mix well to completely incorporate.
In a separate bowl fitted with a sifting colander, measure flour, baking soda, salt, and spices and sift. Add dry ingredients to the wet and mix just to incorporate. The dough will be dry.
To bake, make balls with a two-ounce cookie scoop. Roll with hands and then roll in turbinado sugar. Place on a parchment-lined baking sheet and top with a pinch of candied ginger. Press ginger in slightly to adhere. Bake at 350°F for 10-12 minutes.
Once done baking, let rest on the pan for a few minutes before transferring to a cooling rack.
#christmascookie #25daysofchristmas #wyseguidechristmas #christmasbaking #christmasrecipe
Chewy Gingerbread Latte Cookies | Vaughn Vreeland | NYT Cooking
Cookie Week is off to a tasty start, folks! Vaughn is in the kitchen studio making his Gingerbread Latte Cookies. Chewy, spicy, caffeinated and textural, these cookies are a delightful addition to any cookie box.
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These Peppermint Brownie Cookies Will Please All Brownie Lovers | Vaughn Vreeland | NYT Cooking
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“It’s like peppermint hot chocolate in cookie form, and who doesn’t want that?” Vaughn Vreeland is in the NYT Cooking studio kitchen making his Peppermint Brownie Cookies, which can only mean one thing: It’s Day 3 of Cookie Week, baby! These cookies have chewy edges, tender centers and crunch from crushed peppermint candies. Festive!
And here’s the entire 24 Days of Cookies, sure to make your holidays bright:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Ginger molasses cookies recipe | 12 days of EASY Christmas cookies (Day 1)
Today we are making delicious and easy ginger molasses cookies! This is the first easy cookie recipe in our 12 days of Christmas cookies 2021 series! These easy ginger cookies have the perfect balance of warm spices and a soft chewy texture. The sugar coating adds just the right amount of crunch. It's easy to see why these are one of my most popular Christmas cookie recipes! The best part of these easy ginger molasses Christmas cookies is that the dough can be frozen for up to 3 months which allows you to prepare these cookies far in advance!
Chewy ginger molasses cookie recipe
Ingredients:
2+1/4 cups all purpose flour 290g
1/2 tablespoon ground ginger 5g
1 teaspoon cinnamon 2.5g
1/4 teaspoon cloves 1g
1/2 teaspoon fine sea salt 1g
3/4 teaspoon baking soda 3g
3/4 cup softened butter 170g
1/2 cup granulated white sugar 100g (+1/4 cup 50g for coating)
1/2 cup packed brown sugar (light or dark) 90g
1 large room temperature egg 50-60g
1/4 cup dark molasses 30g
Directions:
In a medium bowl combine flour, spices, baking soda and salt, whisking to combine. In the bowl of a stand mixer or a large bowl if using a hand mixer cream butter and sugars (reserve the 1/4 cup for coating) for a couple of minutes until they are well incorporated and the mixture is light and airy. Add in the egg and continue mixing another 2 minutes. Add in the molasses and mix until incorporated. Gradually add in dry ingredients, mixing for a few seconds after each addition. Chill dough for 30 minutes (or up to 3 days). Place the remaining 1/4 cup of sugar in a small bowl. Once your dough is chilled preheat your oven to 350F/175C. Using a 1.5 tablespoon cookie scoop or two spoons, scoop balls and roll them in the sugar ensuring that all sides are coated. Place on a parchment lined baking sheet, leaving room for spreading. Bake 7-9 minutes, removing from the oven as soon as the bottoms are golden brown. Move to a wire rack to cool completely. This recipe makes approximately 28 cookies, depending on the size of your scoops. These cookies will keep for up to 5 days, but they can also be frozen, baked or unbaked.
Freezing instructions:
a. You can freeze your baked cookies in a freezer tight bag or container for up to 30 days. Allow to thaw for 1 hour.
b. Freeze your unbaked sugar coated cookie dough balls. Place on a pan or plate and freeze for 30 minutes. Transfer to a freezer tight bag or container. These can be frozen for up to 3 months. Remove from the freezer 30 minutes before baking. Bake as indicated above.
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12 days of Christmas cookies 2021
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
Gingerbread cut out cookies :
Chocolate walnut shortbread :
Chewy Molasses Cookies: All You Ever Wanted
This quintessential holiday cookie is well-loved for a reason. Learn to make Chewy Molasses Cookies and be forever happy.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Chewy Molasses Cookies: All You Ever Wanted
Mint Chocolate Cookie Recipe | Easy Cookie Recipe from Seven in All
This is a mint chocolate cookie recipe that our family has been making for many years! We love what we call mint surprise cookies and they are always a big hit when we bring them to potlucks. Don't be afraid to make a double batch! Here is the recipe:
Mint Chocolate Cookies (featuring Andes Mints!)
Mix dry ingredients:
3 c. flour
1 t. baking soda
1/2 t. salt
Mix 'wet' ingredients:
1 c. butter
1/2 c. brown sugar
1 c. sugar
2 eggs
1 t. vanilla
2 T water
Add dry ingredients gradually into the mixture of wet ingredients, until fully combined. Chill in refrigerator for at least 1 hour.
Now, open the individually wrapped Andes mints. Take a spoonful of chilled dough, flatten it in your floured palm, and wrap the dough around an unwrapped chocolate mint.
Once you have a tray of cookies ready, pop in an oven preheated to 350 F or 175 C and cook for about 10-12 minutes, or until lightly golden on the top.
The result is a delicious cookie with a warm, melted mint chocolate center! Yum!
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