Best Old Fashioned Ginger Cookies Recipes

JAMIE'S (DEEN) OLD-FASHIONED GINGER CRINKLE COOKIES

Steps:

• 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 (1/2 ounce in weight), then roll in the sugar. Place 12 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.

OLD FASHIONED GINGER COOKIES

Steps:

• In a medium bowl stir together the first 5 ingredients; set aside. In a large bowl beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping side of bowl occasionally. Add eggs, molasses, and vinegar; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. If necessary cover and chill for about an hour or until easy to handle. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in a 325 oven for 12 minutes or until edges are firm. Meanwhile, for the icing, in a medium bowl combine powdered sugar and 1/4 cup butter; beat with an electric mixer on low to medium speed until combined. Beat in lemon juice. Transfer baked cookies to a wire rack placed over waxed paper. Brush cookies with icing while they are still warm. If desired garnish cookies with crystlalized ginger strips. Cool completely. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

JAMIE'S OLD-FASHIONED GINGER CRINKLE COOKIES

Steps:

• 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 (1/2 ounce in weight), then roll in the sugar. Place 12 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.