December 23, 2019
Chewy gingersnap cookies coated in two types of sugar
It’s so close to the day!
The closer it comes to Christmas, the more gingerbread-themed desserts start popping up on both my Instagram feed and kitchen table.
These Gingerbread Crinkle Cookies are the perfect balance of sweet and spicy. Made with simple ingredients that you might already have on hand, they will surely not disappoint on your holiday table…
…or even make them year round 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Gingerbread Crinkle Cookies.
- 3 cups all-purpose flour
- 3/4 cup light, packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 12 tablespoons 1-1/2 sticks unsalted butter, softened to room temperature and cut into cubes
- 3/4 cup molasses
- 3 tablespoons milk
- 3/4 cup white, granulated sugar
- 3/4 cup confectioner’s sugar
- In a large bowl of a standing mixer, whisk together flour, brown sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Beat in butter until dough resembles coarse crumbs. Beat in molasses and milk until dough comes together. Form dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes or until dough is firm.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Take about 2 tablespoons of dough, and roll into a ball. Roll the ball first in the granulated sugar and then in the confectioner’s sugar. Place on the baking sheet. Repeat with all of dough. Bake cookies for 5-7 minutes or until they are soft to the touch. Enjoy with a glass of milk 🙂
