Recipe

Print

Gingerbread Drop Cookies

Yield: 24 cookies

Author: Sarah Truesdell

Chewy gingerbread drop cookies adapted from "Desserts by the Yard" by Sherry Yard.

Ingredients

• 2 1/4 cups (315 g) all-purpose flour
• 2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar (plus extra for rolling)
• 1 1/4 tsp ground ginger
• 1/2 tsp cinnamon
• pinch of ground cloves
• 1 egg
• 1/4 cup molasses 

Instructions

1. Preheat oven to 350℉. Set rack to middle position. Line two cookies sheets or baking sheets with parchment paper.
2. In a medium or large bowl, whisk together flour, baking soda, and salt. 
3. In a large bowl, or bowl of a stand mixer fitted with the paddle attachment, beat togeher buter, sugars, and spices. Beat on medium high for 2 minutes. Stop once to scrap down sides with a rubber spatula.
4. Add the egg and molasses, beat for another 1-2 minutes. 
5. Add dry ingredients in three parts, mixing on low between additions. 
6. Place extra sugar in a small bowl. Using spoons or a cookie scoop, portion cookie dough. Roll into a ball with your hands and then roll in sugar. Place on cookie sheet, leaving at least two inches between balls of dough. 
7. Bake one tray at a time for 15-20 minutes. Check on baking at 10 minutes and rotate pan. Cookies are done with they are browning around the edges and the edges are set. 
8. Let cool for five minutes on tray, then transfer to a cooling rack.

Did you make this recipe?

Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla

Created using The Recipes Generator

Print

Chocolate Crinkle Cookies

Yield: 15-24, depending on size

Author: Sarah Truesdell

Ingredients

• 8 tablespoons (4 oz) unsalted butter, softened
• 1⁄2 cup (100g) granulated sugar
• 1⁄2 cup (100g) brown sugar, packed
• 1 cup (140g) all-purpose flour
• 1⁄2 cup (60g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1⁄4 teaspoon Kosher salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1⁄2 cup finely chopped milk chocolate
• 1 cup powdered sugar
• 1/2 cup granulated sugar
• Optional: 18-25 chocolate wafers or disks or coins

Instructions

Make the dough

1. In a large mixing bowl with an electric handheld mixer, or bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy. About two minutes.
2. Add the egg and salt and vanilla beat until well-mixed.
3. In a separate large bowl, whisk together the flour, baking powder and cocoa powder. Add to butter/sugar mixture and beat together.
4. Beat in chopped milk chocolate.
5. Remove dough to plastic wrap and shape into a thick disk. Wrap tightly and chill for at least 1 hour

Portion and bake the cookies

1. Preheat oven to 350F and line two large baking pans or cookie sheets with parchment paper.
2. Portion cookies into balls, about 1 tablespoon of dough (or 1 1/2 tablespoons for larger cookies). 
3. Roll each ball first in granulated sugar and then in powdered sugar, making sure to get a generous coating. 
4. Place on cookie sheet, leaving 2-3 inches of space.
5. Bake for 11-13 minutes. 
6. Optional: About 2 minutes before the end of the baking time, remove from oven, gentle press chocolate chocolate coin or disc into each cookie. Return to oven for final 2 minutes of baking. 
7. Allow to cool on baking sheet for a few minutes before moving to cooling rack.

Did you make this recipe?

Tag @Make the filling on instagram and hashtag it #

Created using The Recipes Generator