Gingerbread Crinkle Cookies (Print Version)
# Ingredients:
01 -
2 ¼ cup all purpose flour.
02 -
2 teaspoons ground ginger.
03 -
¾ teaspoon ground cloves.
04 -
1 teaspoon ground cinnamon.
05 -
1 tablespoon cocoa powder.
06 -
1 teaspoon baking powder.
07 -
¼ teaspoon baking soda.
08 -
½ teaspoon kosher salt.
09 -
1 ½ cups packed brown sugar.
10 -
2 eggs.
11 -
1 teaspoon vanilla extract.
12 -
¼ cup molasses.
13 -
4 tablespoons melted butter, unsalted.
14 -
½ cup granulated sugar.
15 -
½ cup powdered sugar.
# Instructions:
01 -
Preheat oven to 325ºF and line 2 cookie sheets with parchment paper.
02 -
Combine flour, spices, cocoa powder, baking powder, baking soda, and salt.
03 -
Whisk brown sugar, eggs, and vanilla until frothy. Add butter and molasses.
04 -
Combine wet and dry ingredients, let rest 15 minutes to thicken.
05 -
Place granulated sugar and powdered sugar on separate plates.
06 -
Scoop dough, roll in granulated sugar first, then powdered sugar.
07 -
Bake 12 minutes until crackled but still soft in cracks. Cool on sheet.
# Notes:
01 -
Dough will be sticky like brownie batter before resting.
02 -
Use spoon to transfer dough to sugar for easier handling.
03 -
Makes about 24 cookies, 12 per sheet.