Ginger Crinkles

Before we get to the cookie of the day, here is a picture of the gingerbread house I just finished decorating for my friend Daryle. He works in IT. He wanted a cloud computing house. Cloud Computing GIngerbread House

Right, now on to day 15 of the Christmas Cookie Countdown. This is one of my most requested cookies. They are soft and chewy, and spicy with a double hit of ginger. They are also one of the easiest cookies to make.

Ginger Crinkles

My friend Sue was looking for a ginger cookie recipe recently. Sue, this is for you. This one is adapted from Alice Medrich’s Cookies and Brownies.

Ginger Crinkles

  • 2 cups flour
  • 2 tsp. baking soda
  • 2 1/2 tsp. ground ginger
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. salt
  • 4 oz. butter
  • 1/4 cup molasses
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup finely chopped crystallized ginger
  • coarse white sugar for decorating (optional)
  1. Preheat oven to 350.
  2. Cream the butter with the molasses and sugars.
  3. Beat in the ground ginger, cinnamon, allspice, and salt.
  4. Beat in the egg.
  5. Stir in the flour and crystallized ginger until just blended.
  6. Roll heaping tablespoonfuls of the dough into balls.
  7. Roll the balls in the coarse sugar (if using) and place them on a parchment lined cookie sheet.
  8. Bake 10 to 12 minutes, until the puff up, crack, and deflate.
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Brown Butter Hand Tarts with Gingered Autumn Fruit

It’s time for my version of the September #baketogether recipe. Check out the original version here: brown butter apple hand tarts.

I got excited about this dough the moment I saw the recipe. Once I made it, and tasted it I knew it was true love. It is so good. It was a wonder any of it lasted long enough to be baked. I kept sneaking pieces.

For this go around I made the recipe exactly as Abby posted it, but it did give me ideas, and I look forward to playing around with it a bit and trying them out.

With four trees in my back yard, I have no shortage of apples a the moment, but I didn’t want to replicate the entire recipe as written, so I mixed up the fruit a bit. Instead of two apples, I used one, plus three Italian plums, a handful of grapes, and 1/3 of a cup of chopped, candied ginger. Otherwise I followed the recipe as written.

Well, almost as written. I pulled out a cookie cutter and opted to make round tarts instead of rectangular ones.

The fruits were ones I happened to have on hand, and the ginger was a special nod to Abby, who loves ginger, and this recipe just seemed to cry out for it.

Given that I made so few changes to Abby’s recipe, I won’t retype it, but you can find it here. To make my version all you need to do is follow the fruit substitutions above.