Gingerbread Crinkles
Think crinkly gingerbread cookies, rolled in tiny, glistening crystals of sugar and full of holiday spices. Baked just until they’re lightly crisp on the outside with a puffed, slightly chewy bite with all the flavors of the holidays dancing in your mouth!
Equipment
- small saucepan
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 6 tablespoons butter
- ¼ cup molasses
- 1 teaspoon pure vanilla extract
- 1 extra-large egg
- 2 cups flour
- 1 cup sugar, plus ½ cup extra for rolling
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
Instructions
- Melt the butter in a small saucepan over medium-low heat. Whisk in the molasses and the vanilla extract.
- Allow the mixture to cool slightly, about 5 minutes, then whisk in the egg.
- In a large mixing bowl combine the flour with 1 cup of the sugar along with the baking soda, ginger, cinnamon, cloves, nutmeg, and kosher salt.
- Pour the molasses mixture into the dry ingredients and stir on low speed to blend together, about 2 minutes.
- Gather the dough together and shape into a disc. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375-degrees. Place the remaining ½ cup sugar in a small bowl. Using a small ice cream scoop or small spoon, measure out 1” balls of dough.
- Roll the cookie dough into round balls, then roll in the sugar, covering all sides.
- Place the cookies on baking sheets lined with a Silpat liner or parchment paper, leaving about 2” to 3” between the cookies.
- Bake in a 375-degree oven for 10 minutes.
- Allow the cookies to cool slightly on the baking sheets then transfer to wire racks to cool completely.