Gingerbread Crinkle Cookies (Print Version)
# Ingredients:
01 -
2 ½ cups plain flour (all-purpose flour) (325g / 11 ½oz)
02 -
1 tablespoon ground ginger (4 tsp)
03 -
2 teaspoons ground cinnamon
04 -
1 ¼ teaspoons baking soda
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½ teaspoon ground cloves
06 -
½ teaspoon salt
07 -
1 cup brown sugar (200g / 7oz)
08 -
⅓ cup molasses or treacle (80ml)
09 -
115 g unsalted butter, melted (4oz / 1 stick / ½ cup)
10 -
1 large egg, room temperature
11 -
1 egg yolk, room temperature
12 -
1 teaspoon vanilla extract
13 -
1 cup icing sugar (powdered sugar) (130g / 4 ½ oz)
# Instructions:
01 -
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, ground cloves, and salt. Set aside.
02 -
In the bowl of a stand mixer with a paddle attachment, or in a large bowl using a wooden spoon, mix together the sugar, molasses, melted butter, egg, egg yolk, and vanilla until well combined.
03 -
Gradually add the dry ingredients to the wet ingredients and mix until just combined into a thick dough.
04 -
Cover the dough and chill in the refrigerator for 1 hour or overnight.
05 -
Preheat the oven to 180°C (160°C fan-forced) / 350°F. Line two large baking sheets with baking paper.
06 -
Roll balls of cookie dough, about 2 tablespoons each, then generously roll them in icing sugar.
07 -
Place the cookie dough balls on the prepared baking sheets, spacing about 2 inches apart. Bake one tray at a time for 10-12 minutes.
08 -
Allow cookies to cool for a couple of minutes on the trays, then transfer them carefully to a wire cooling rack to cool completely.
# Notes:
01 -
For best results, weigh your ingredients where measurements in grams are provided.
02 -
Treacle is a lighter form of molasses with a less intense flavor.
03 -
Nutrition details are approximate and may vary slightly.