Rec./Rev./Pic.....Spicy Crinkles

[Jerryanne]

I dipped into one of my recipes from magazines and newspapers binders this holiday season looking for some new cookie ideas for Christmas cooking baking. I really wanted a ginger cookie of some type for the cookie tray I was making.......ginger snap-type cookies are one of my all time favorites.

When I saw this recipe, I knew right away this was the one I wanted to make...I've seen a lot of recipes for this type of cookies with pepper added to them, but had yet to try one. Well, the time to try them had arrived.

Not only are these cookies DELICIOUS-they're quick and easy, which was perfect for the day before Christmas baking. I chose raw sugar to roll the dough balls in and LOVE the crunch it gives the cookies.

This recipe has shot right to the top of my favorite cookie list. I had enough for the cookie trays plus a few to keep home-and boy, are we enjoying them!

Carol

SPICY CRINKLES
(Source: an old magazine-I don't have the title.....the recipe is also found HERE)

3/4 c. vegetable shortening
1 c. packed light brown sugar
1 large egg
1/4 c. molasses
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground pepper
1/4 tsp. ground allspice
1/4 tsp. ground cloves
Turbinado (raw) sugar, granulated sugar or sanding sugar

Preheat oven to 375 degrees.

In a large bowl, cream shortening and brown sugar on medium speed of electric mixer until light and fluffy. Add egg and molasses; beat well.

Whisk together flour, baking soda, ginger, cinnamon, nutmeg, pepper, allspice and cloves; add to creamed mixture and beat just until combined.

Shape dough into 1" balls; roll in turbinado sugar (or sugar of your choice) and place on ungreased cookie sheets.

Bake @ 375 degrees for 8-10 minutes or until cookies are set and top is crackled. Remove cookies from sheet; cool completely on wire racks. Makes about 60.

[Chef-Dougie]

Those cookies quite literally must be awesome. What I do find very funny is that with the exception of pepper, your parts list(just a little funny) of spices is really quite similar to my spicing for pumpkin bread. Ever so slight variations away from Ginger, but extremely close. Not able to taste your cookies, but judging from my pumpkin bread these spice cookies must be truly spectacular

[Smokeysmomm]

and where are mine? I love the way they came out Carol, they look fab as usual

[sue211]

Wow...picture perfect cookie...I bet they do taste good! You just want to take a bite out of that one cookie.

Are they hard or on the soft side?

Thank you for sharing Carol.

[Jerryanne]

They're crispy on the outside, chewy in the center, Sue......I always take them out at the 7-8 minute mark since they continue to cook a little out of the oven. If you want them crispy all the way through-just leave them in the oven a little longer.

[Smokeysmomm]

I think they' come out perfect using the time you used Carol

[Jerryanne]

They did for us, Cyndy-we like the crispy/chewy combo and that time fit the bill just right............

[Jerryanne]

Originally Posted by Chef-Dougie

Those cookies quite literally must be awesome. What I do find very funny is that with the exception of pepper, your parts list(just a little funny) of spices is really quite similar to my spicing for pumpkin bread. Ever so slight variations away from Ginger, but extremely close. Not able to taste your cookies, but judging from my pumpkin bread these spice cookies must be truly spectacular

I think this spice blend is pretty safe to use any recipe that you want the nice "fall feel" in.......I use the cinnamon-ginger-cloves in a lot of recipes....nutmeg and allspice are a new addition along with the pepper....and they were a very nice addition in these, believe me!

[sue211]

Carol...

That is what I like! I am not into crispy cookies, I like a chewy kinda cookie! I will be printing this recipe!

Thanks Again!

[Jerryanne]

You betcha, Sue.....that chewy kinda cookie gets me every time......YUMMMMMMM