Ginger Crinkles for #CookieWeek

Welcome to #CookieWeek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

These cookies are addictive! My Mom told me about this recipe last Christmas and they are so good. Crispy on the outside, chewy on the inside, just the right amount of spice and sweetness.

The first time my Mom made these, she made one batch – which yields between 3.5 and 4 dozen cookies. It sounds like a lot, but they were all eaten within a day. She had to remake a couple more batches just so we could have these cookies for our Christmas celebrations. 

Trust me when I say that even though it’s a little time consuming, you will want to make multiple batches of these guys!!

Ginger Crinkles

from The Food Network
yield 3.5-4 dozen

Ginger Crinkles Ingredients:
 – 2 cups All Purpose Flour
 – 2 teaspoons Baking Soda
 – 1 & 1/2 teaspoon ground Ginger
 – 1 teaspoon ground Cinnamon
 – 1/2 teaspoon Salt
 – 1/4 teaspoon ground Allspice
 – 1/4 teaspoon ground Cloves
 – 1/2 cup vegetable Shortening
 – 1/4 cup unsalted Butter, room temperature
 – 1/2 cup packed Brown Sugar
 – 1/2 cup granulated Sugar
 – 1/4 cup Molasses
 – 1 large Egg
 – Turbinado Sugar for rolling cookies in

Ginger Crinkles Directions:
 – Heat oven to 350F.
 – In a medium bowl, whisk together the Flour, Bakind Soda, Ginger, Cinnamon, Salt, Allspice and Cloves.
 – In the bowl of your stand mixer, add the Shortening, Butter, Brown Sugar and granulated Sugar, and beat until light and fluffy. 
 – Add in the Molasses and Egg and beat until combined
 – Slowly add in the Flour and spice mixture and beat until combined.
 – Place the Turbinado Sugar in a small bowl. Using a small cookie scoop, drop the batter into the Turbinado Sugar by the scoopfuls and roll around to cover completely. 
 – Place 12 dough balls onto an ungreased cookie sheet, about 2 inches apart, and bake for 9-11 minutes, rotating halfway through. Cool on baking sheet for 5 minutes, then continue cooking on a wire rack.

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