The Chef's Larder

A convenient recipe resource.

Tips

These cookies are a family favorite. They're similar to the more well known ginger snaps, but a bit softer. Although they start as balls on the cookie sheet, if you do it right they'll have a nice cracked appearance when baked. (The Chef didn't quite get it right in the pictured batch.)

To cream the butter with the granulated sugar, use the back of a mixing spoon to mush them together against the side of the bowl. An electric mixer can also do a good job at this.

A good method for rolling the dough into balls is to hold the piece of dough between your two flat palms and move your hands in circles so the dough rolls around between them.

Put the granulated sugar for coating the dough balls in a small bowl to make it easier to coat them. Roll the balls around in the sugar until they're fully coated.

Ginger Crinkles

Dutch Baby

Makes 3½ dozen cookies.

Ingredients

1 cup butter or hard margarine, softened (at room temperature)
1½ cups granulated sugar
1 large egg
2 tablespoons dark corn syrup
½ cup mild molasses
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
¼ cup granulated sugar, for coating

Directions

Preheat the oven to 375°F.
Cream the butter with the granulated sugar. Add the egg, corn syrup and molasses and beat until smooth.
Add the flour, baking soda, spices, and salt and stir until moistened.
Roll the dough into 1½ inch balls, rolling each of those in granulated sugar to coat them.
Arrange them 2 inches apart on ungreased cookie sheets and bake on the center rack in the oven for 12 to 14 minutes.
Let cool on cookie sheets 2 minutes, then remove to a cooling rack or wax paper. Store in a lidded container.