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Tuesday, December 20, 2016

Gingerbread Crinkle Cookies

These have all the great flavor of gingerbread without all the rolling, cutting into shapes and decorating.

  • 3 cups unbleached all-purpose flour
  • 3/4 cup dark brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
  • 3/4 cup molasses
  • 2 tablespoons milk
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners' sugar
In a mixer bowl combine butter, flour and all spices.  Mix on low until crumbly.  Slowly add in the molasses and milk.  Mix until the dough come together.  Wrap in plastic wrap and put in the freezer for 20 minutes.  Take out an roll into balls.  Roll the balls first in granualted sugar and then confectioner's sugar.  Bake at 350 degrees for 10 minutes.

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