Chewy Ginger Molasses Crinkles
Cookie dough you roll into balls that spread and crack in the oven are perhaps the easiest to make; you could turn these into chocolate gingerbread cookies by swapping 1/2 cup cocoa for 1/2 cup of the flour. As with drop cookies, the key is to not overbake them—they should be set around the edges, but still soft in the middle. Remember that they’ll firm up as they cool.
Servings 2 dozen
Ingredients
- 1/2 cup butter Room Temperature
- 1 cup sugar
- 1/2 cup brown sugar
- 1/4 cup dark molasses
- 1 large egg
- 2 cups All-Purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp salt
Instructions
- Preheat the oven to 350 F. In a large bowl, beat the butter, sugar, and brown sugar until smooth. Beat in the egg and molasses.
- Add the flour, baking soda, cinnamon, ginger and salt. Stir by hand or beat on low speed just until well blended and smooth.
- Roll into 1-inch balls, and roll each in a shallow dish of sugar to coat. Transfer to a wire rack to cool.
- Place the balls a couple inches apart on a parchment-lined sheet and bake for 12 minutes, or until spread, cracked on top and slightly darker around the edge.
- Remove from pan to a wire rack to cool. Makes 2-3 dozen cookies.