Chewy Ginger Molasses Crinkle Cookies

Steps

Kid helper. A child can do steps 1, 2, 3, 4, 5, 7 and 8: no knife, no heat. Steps marked “Grown-up” use heat. Cooking with kids

1. In a medium bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, baking soda, ginger, cinnamon, cloves and salt.
   Kid step
2. In a large bowl,

   beat the butter and sugar (how to cream butter and sugar)

   Cream butter and sugar Beat soft butter with sugar until pale and fluffy, trapping air that helps cakes and cookies rise. 1. Let the butter soften to about 65°F: it dents when pressed but isn't greasy.2. Beat the butter alone for 30 seconds.3. Add the sugar and beat on medium speed.4. Scrape the bowl once or twice.5. Keep going for 2 to 4 minutes. Done when: The mixture is lighter in color, fluffy and has grown a little in the bowl. Safety: Don't taste raw cookie dough or batter; raw eggs and raw flour can carry germs.How to cream butter and sugar: mistakes to avoid

   on medium speed until fluffy.
   ⏱ Cream butter: 2 minKid step
3. Beat (how to beat)

   Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoid

   in the egg, then the molasses, until evenly brown.
   Kid step
4. Add the flour mixture and mix on low speed until no dry flour remains.
   Kid step
5. Cover and refrigerate the dough until firm enough to roll without sticking.
   ⏱ Chill dough: 1 hrKid step
6. Heat the oven to 350°F (175°C).

   Line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   two sheet pans with parchment.
   350°FGrown-up: heat
7. Roll the dough into 1 1/2-tablespoon balls and roll each one in the sugar.
   Kid step
8. Set the balls on the pans 2 1/2 inches apart. They spread.
   Kid step
9. Bake until the tops crackle and the edges are set while the centers still look soft.
   350°F⏱ Bake: 11 minGrown-up: heat
10. Let the cookies firm up on the pan, then move them to a rack. Bake the second pan.
    ⏱ Cool on pan: 5 minGrown-up: heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• Coat the measuring cup with a little oil before measuring the molasses and it will slide right out.
• Blackstrap molasses is bitter and will overpower these. Use a regular cooking molasses.

Storage

Airtight at room temperature up to 1 week.

Make ahead

The dough keeps 3 days in the fridge. Sugared dough balls freeze up to 3 months; bake from frozen, adding 1 to 2 minutes.

How long leftovers keep, and freezing and reheating: leftovers and storage.