Ginger Crinkle Cookies
Ginger Crinkle Cookies are a delightful blend of warm spices and soft, chewy centers, perfect for any occasion. With just 28 minutes from start to finish, these cookies are a quick treat that fills your kitchen with the cozy aroma of ginger and molasses.
Ingredients
- 3 cups all-purpose flour 15oz/426g
- 3/4 cup brown sugar 4 ½oz/128g
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1/2 teaspoon salt
- 3/4 cup butter at room temperature, 6oz/170g
- 3/4 cup molasses 7½ oz/213g
- 2 tablespoons milk
- 1/2 cup powdered sugar for rolling, 2oz /57g
Instructions
- In a large bowl mix the flour, sugar, baking soda, cinnamon, ginger, and salt.
- Add in the room temperature butter and rub in until you've reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.
- Next add in the milk and the molasses. Mix until you form a dough.
- Refrigerate the dough for a minimum of 2 hours. Chilling the dough before baking stops your cookies from spreading.
- When ready to bake pre-heat the oven to 350°F (180°C) then line 2 GoodCook 15 x10 inch cookie sheets with parchment paper.
- Remove the cookie dough from the fridge. Using a small cookie scoop or a tablespoon measure, spoon a leveled ball of dough.
- Roll each ball in powdered sugar, making sure they are generously and evenly coated.
- Arrange the cookies about 2 inches apart on the cookie sheets.
- Bake the cookies for 14 minutes exactly. You want to bake these just right so they are still chewy in the center.
- Allow to cool slightly before transferring to a wire rack to fully cool.
- Once cooled cover and store at room temperature in an airtight container for up to 3 days.
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