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Aunt Emma’s Crinkle Top Ginger Cookies
At a Glance
- Prep
- 30 minutes
- Cook
- 27 minutes
- Total
- 16 min
- Yield
- 4.00 dozen, serving(s)
Categories
- cookie
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 48. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Aunt Emma's Crinkle Top Ginger Cookies brings together 4 cups all-purpose flour, 1/2 teaspoon salt, 2 teaspoons baking soda in a practical dish for home cooking. It takes about 16 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 cup shortening (this is what the recipe calls for I use 1/2 butter, 1/2 shortening)
- 2 cups brown sugar
- 1 egg
- 1 cup dark molasses
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
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Instructions
Cream together shortening, sugar until light and fluffy. Add molasses and egg, mixing well, then add both vanilla and lemon extracts. Sift together dry ingredients and then add in two or three batches to molasses mixture. Mix until combined then chill dough for at least 4 hours. Shape dough into 1 " balls and dip tops into granulated sugar. Place on an ungreased cookie sheet and do not flatten. Make sure cookies are at least 2" apart on the pans. Bake at 350F for 12-15 minutes. allow to sit cool on the pan for at least 5 minutes before removing to wire racks to cool.
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