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Gingerbread Drop Cookies

Yield: 16 large 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.

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Chocolate Crinkle Cookies with Gelt

Yield: 20-30

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
• 25/30 pieces of small chocolate gelt, about 3/4" or 1" in diameter

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 salt. 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.

Shape and bake

1. Preheat oven to 350F and line two large baking pans or cookie sheets with parchment paper.Portion cookies into balls, about 1 1/2 tablespoons of dough. Roll each ball first in granulated sugar and then in powdered sugar, making sure to get a generous coating. Place on cookie sheet, leaving 2-3 inches of space.After you've filled a tray, press a piece of chocolate gelt (or just a disc of chocolate) into the top, center of the cookie.Bake for 11-12 minutes. 

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