Every time I smell the sweet scent of baking cookies it brings back wonderful memories. The rich aroma of ginger cookies reminds me of holidays past.
When I was a child my mother would bake cookies for the holidays. We would carefully cut each one out with the same old set of cookie cutters every year; carefully creating trees, bells, and candy cane shaped treats. Each cookie was decorated with sprinkles and sparkling sugar candy. It was one of my favourite childhood memories.
When my children were young I tried to create similar traditions so their memories would be as sweet as mine. They still ask for us to celebrate some of those traditions even though they are grown up. I am happy that they still cherish those magic moments.
These Ginger Crinkle Cookies are so good you will want to add them to your holiday baking list.
Make some magic memories of your own. Happy Holidays!
Holiday Ginger Crinkle Cookies
2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 cup vegetable shortening
1/4 cup unsalted butter, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup plus 1 tbsp. turbinando sugar
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.
Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter, then roll in the sugar. Place balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.
Recipe from the Foodnetwork.com courtesy of Jamie Deen