Soft Gingerbread Crinkle Cookies
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Cook time: 
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Yields: 32 cookies
 
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon cloves
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened and cubed
  • 1 cup light brown sugar (not packed)
  • 1 egg
  • ¾ cup molasses (rich taste or robust)
  • 2 tablespoons milk
  • ½ cup granulated sugar
  • ½ cup powdered sugar
Directions
  1. In a large bowl, whisk flour, cinnamon, ginger, baking soda, cloves and salt to combine. In a separate large bowl using electric hand mixer or in bowl of a stand mixer with paddle attachment, beat butter and brown sugar on high speed 2 minutes until smooth and light. On low speed, stir in egg, then molasses, then milk. Mixture will be slightly lumpy; this is OK.
  2. Slowly stir dry ingredients into wet ingredients until just combined. Cover bowl and refrigerate dough 1 hour up to overnight.
  3. Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Shape dough into 1-inch balls; roll each ball in granulated sugar, then in powdered sugar, until well-coated. Transfer to prepared baking sheet, spacing dough at least 2 inches apart.
  4. Bake 9 to 11 minutes until edges of cookies are just set. Cool cookies 5 minutes on baking sheets, then transfer to cooling rack to cool completely.
Recipe by Girl Versus Dough at http://www.girlversusdough.com/2018/12/10/ridiculously-soft-gingerbread-crinkle-cookies/