L2. Ginger Crinkle Cookies

Now that Thanksgiving and November are officially over with it’s now time to move into the winter treats! I am going to tell you how to make old-fashioned ginger crinkle cookies. These cookies are super easy to make and very fast as well. And it makes about 4 dozen cookies a batch. To make these cookies you’ll need: all-purpose flour, baking soda, ground ginger, ground cinnamon, kosher salt, ground allspice, ground cloves, vegetable shortening, unsalted butter, light brown sugar, molasses, granulated sugar, egg  and turbinando sugar. How-to:

Step 1: Preheat the oven to 350 degrees Fahrenheit

Step 2: In a medium bowl, whisk together 2 cups of flour with 2 teaspoons of baking soda, 1 ½ teaspoons of ginger, and 1 teaspoon of cinnamon, ½ teaspoon of salt, ¼ teaspoon of allspice and ¼ teaspoon of ground cloves.

Step 3: Now add ½ cup of the shortening along with ¼ cup of unsalted butter and ½ cup of firmly packed light brown sugar, and ½ cup of granulated sugar. Next beat on medium speed until light and fluffy for about 3 to 4 minutes. Then slip in ¼ cup of molasses and one large egg and beat until well incorporated. 

Step 4: Add the flour mixture by spoonful’s and beat until combined. 

Step 5: Now add ¼ cup plus an additional tablespoon of turbinando sugar to a small plate or bowl. Then roll the dough into balls that are 1 inch in diameter then roll into the sugar.

Step 6: place 12 balls on a baking sheet about 2 inches apart and bake the cookies for 9 to 11 minutes, rotating halfway through the baking time. Then cool on the baking sheet for 4 minutes and continue cooling on wire racks.

Step 7: repeat with the second batch

NOTES: These cookies are nice and chewy on the inside with a tad bit of crunch on the outside. Also they have a soft texture from using both shortening and butter. And when you bake these cookies your house will smell just like Christmas!