Gingerbread Crinkle Cookies

Classic gingerbread flavors in soft, crinkly cookies perfect for the season.

Ingredients:

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar (for the dough)

• 1/4 cup molasses

• 1 large egg

• 2 cups all-purpose flour

• 1 1/2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 3-4 tbsp milk

• 1/4 cup granulated sugar (for rolling)

• 1/4 cup powdered sugar (for rolling)

  
  

Directions:

1. In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.

2. Add the molasses, milk and egg, and mix until fully combined.

3. In another bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Chill the dough in the fridge for 30 minutes to make it easier to handle.

6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Once chilled, roll the dough into balls.

8. Roll each dough ball first in the granulated sugar, then in the powdered sugar and coat it thoroughly.

9. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

10. Bake for 12-15 minutes, or until the edges are set and the tops are cracked.

11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

12. Enjoy!🫶🏽