Ginger Crinkles
Prep Time: 40 minutes Start to Finish: 40 minutes
Makes: 3 dozen cookies Calories per cookie: 100
You know when you make a cookie or a meal and everyone that tries it asks you for the recipe because it is that good. Well this is one of those cookies. These are by far one of my favorite Christmas cookies. I stumbled upon them last year as I was baking my way through Betty Crocker's Big Book of Cookies. I must be honest...I am not a huge fan of gingerbread, so I didn't really have too many high hopes when it came to putting these at the top of my list. However, I was SOOOO wrong! These cookies are delicious! So much so in fact, that my husband baked a second batch the next day because he just needed more.
I would dub them Christmas "crack" cookies because you literally cannot stop eating them. Whenever I take a bite of one, I'm already on my way to pick up a second. And this is surprising to me because *spoiler alert* I am not a huge sweets person. GASP : "What!? But you bake all the time!"
I know I know...I'm usually a one and done girl when it comes to trying cookies and sweets. These ginger crinkles, however, are an exception. My Aunt made them the other night, and said, "OMG" as she proceeded to throw away her annual gingerbread recipe. "My kids are going to flip!"
So trust me on this one. This is a recipe you do NOT want to miss. They will definitely become a Christmas tradition in your house.
Ingredients
- 1 cup sugar
- 3/4 cup butter or margarine, softened
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 tablespoons sugar
Directions
- Heat over to 375 degrees. In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed until soft and fluffy, or mix with spoon. Beat in molasses and egg. Stir in remaining ingredients except 3 tablespoons sugar until well blended.
- In small bowl, place 3 tablespoons sugar. Shape dough by tablespoonfuls into balls; roll in sugar. On uncreased cookies sheets, place balls 2 inches apart.
- Bake 6 to 8 minutes or until golden brown. Remove from cookie sheets to cooling racks.
When coming out of the oven, the cookies will look fluffy, but they tend to flatten out once they are cooling. Don't worry they taste amazing, and look beautiful.
Let me know if you try them and what you think! Tag me in your pictures with @passionistasoul! Happy holidays!!
<3 P.S.
To soften butter, cut up into cubes and microwave in intervals of 10 seconds. Don't soften too much, you don't want the butter to be melted.