Gingerbread Crinkles
It's practically impossible to think of the holidays and not think of gingerbread! There's something about the spicy-sweet combo that begs you to curl up in front of a fire to wait for Santa, which is probably why chewy, soft molasses cookies are always a big hit.
Yield: 4 to 5 dozen cookies
Ingredients
- 14 tablespoons (1 3/4 sticks) butter, softened
- 1 cup granulated sugar
- 1/3 cup molasses
- 1 large egg
- 1 1/4 teaspoons powdered ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- Sanding sugar or granulated sugar
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, combine butter and 1 cup sugar and beat until fluffy.
- Beat in molasses and the egg until mixture is combined.
- Mix in ginger, cinnamon, salt and baking soda.
- Gradually beat in flour, working one cup at a time.
- Shape dough into 1 inch balls by rolling small clumps between your palms.
- For mini cookies, make balls about half that size.
- Pour sanding sugar or granulated sugar into a small bowl.
- Roll each ball in the sugar until it is well-coated and place on a cookie sheet.
- Bake for 8-10 minutes, slightly less for mini cookies.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin
Recipe contributed by the bloggers at Haute Apple Pie.