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Gingerbread Crinkle Cookies

Makes about 4 dozen cookies
Prep: 15 minutes
Cook: 12 minutes

Make ahead: You can store these baked cookies for up to 5 days in an airtight container at room temperature. Or scoop the dough and freeze the cookies on a baking tray without rolling them in sugar first. Once frozen, pack them into an airtight container and store for up to 3 months. To bake, let the frozen cookies thaw on ab baking tray for about 20 minutes before rolling them in sugar and putting them in the oven.

WHAT YOU NEED:

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup fancy molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons fine sea salt
  • 1/4 teaspoons ground cloves
  • 1/4 teaspoons ground nutmeg
  • 1/2 cup granulated sugar
  • Icing sugar, for rolling

WHAT YOU DO:

  1. Preheat the oven to 325°F and line 2 baking trays with parchment paper.
  2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
  3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
  4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls int the incing sugar to generously coat and place them on the baking trays, 2 inches apart. Press down on the cookies with the palm of your hand to flatten slightly.
  5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, the transfer to a wire rack to cool completely.

Lemon Twinkle Cookies

Makes about 2 1/2 dozen cookies
Prep: 15 minutes
Cook: 14 minutes

Make ahead: You can store these baked cookies for up to 5 days in an airtight container at room temperature. Or scoop the dough and freeze the cookies on a baking tray without rolling them in sugar first. Once frozen, pack them into an airtight container and store for up to 3 months. To bake, let the frozen cookies thaw on ab baking tray for about 20 minutes before rolling them in sugar and putting them in the oven.

WHAT YOU NEED:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup icing sugar, sifted
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • Finely grated zest of 1 lemon
  • 3 tablespoons lemon juice
  • 2 oz white couverture/baking chocolate, melted and cooled to room temperature
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • white decorator’s or sanding sugar, or granulated sugar, for rolling

WHAT YOU DO:

  1. Preheat the oven to 325°F and line 2 baking trays with parchment paper.
  2. In a large mixing bowl, cream the butter and both sugars by hand or using electric beaters on medium. Beat in the egg yolks, vanilla and lemon zest, then the lemon juice. If the mixture looks a little curdled, sift 1/2 cups of the flour into the mixture to smooth it out. Stir in the melted white chocolate.
  3. In a separate bowl, sift the flour, cornstarch, baking soda and baking powder together. Add all at once to the butter mixture and mix by hand or on low speed until combined (the dough will be soft but manageable for scooping).
  4. Use a small ice cream scoop or 2 teaspoons to shape the dough into balls. Roll the balls in the sugar to coat throughly and arrange them on the baking trays, 2 inches apart. Press down gently on them with the plan of your hand.
  5. Bake for 12 to 14 minutes, until a cookie can be gently lifted from the tray. Carefully smack the tray down on the counter to deflate the cookies (for the crinkle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Crinkle Cookies

Makes about 2 1/2 dozen cookies
Prep: 15 minutes
Cook: 12 minutes

Make ahead: You can store these baked cookies in an airtight container for up to 5 days at room temperature. Or scoop the dough and freeze the cookies on a baking tray without rolling them in sugar first. Once frozen, pack them into an airtight container and store for up to 3 months. To bake, let the frozen cookies thaw on ab baking tray for about 20 minutes before rolling them in sugar and putting them in the oven.

WHAT YOU NEED:

  • 6 oz dark couverture/baking chocolate, chopped
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon balsamic vinegar
  • 2 cups icing sugar, divided
  • 1/2 cup Dutch process cocoa powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon powder (certified gluten-free)
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips

WHAT YOU DO:

  1. Preheat the oven to 350°F and line 2 baking trays with parchment paper.
  2. Melt the couverture chocolate in a metal bowl set over a saucepan filled with 1-inch of barely simmering water, stirring gently. Set aside.
  3. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs with the granulated sugar, vanilla and balsamic vinegar until light and frothy, about 3 minutes (it doesn’t have to hold a “ribbon”). Whisk in the melted chocolate (still warm is OK).
  4. Sift in 1 cup of the icing sugar, the cocoa powder, cornstarch, baking powder and salt and stir by hand until well combined. Stir in the white chocolate chips. The batter may seem very soft at first, but just give it a minute—it will tighten up.
  5. Place some of the remaining icing sugar in a shallow dish. Use a small ice cream scoop or 2 teaspoons to drop spoonfuls of batter directly into the icing sugar, rolling to coat fully and evenly. Arrange the balls on the baking trays, 1 1/2 inches apart. Gently press each cookie flat slightly with the palm of your hand to flatten.
  6. Bake the cookies for 10 to 12 minutes, until fully puffed up. Carefully smack the track down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.