Gingerbread

CRINKLE COOKIES

– Unsalted butter – Granulated sugar – Dark brown sugar – Eggs – Vanilla extract – All-purpose flour – Ground ginger – Ground cinnamon – Ground nutmeg – Ground cloves – Baking powder – Salt – Molasses, unsulfured – Powdered sugar

INGREDIENTS

Combine the dry ingredients

01

In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, salt, and baking soda.

Make the butter mixture

02

Cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla until mixed well. Add the molasses and mix until well combined.

Chill Dough

03

After the dough is combined well and soft, tightly cover the bowl and refrigerate for 3 hours.

Preheat the oven

04

Preheat your oven to 350ºF and line cookie sheets with parchment and set aside.

Scoop the cookie dough

05

Use a #40 cookie scoop to scoop the dough into equal portions.  Roll the balls up quickly and roll the cookie dough into the granulated sugar

Roll in sugars

06

Roll the cookie dough into the granulated sugar. Then, roll the coated cookie dough into the powdered sugar making sure to coat thickly and evenly.

FOR THE FULL RECIPE

SWIPE UP