Name: Gingerbread Crinkle Cookies
Ingredients: 1 and ½ cups of all-purpose flour (187.5 g); ¾ cup of light brown sugar (150 g); ½ teaspoon of baking soda; 2 teaspoons of ground cinnamon; 1 teaspoons of ground ginger; ¼ teaspoon of ground cloves; 1 teaspoon of salt; 6 tablespoons of unsalted butter (85 g); 6 tablespoons of molasses (90 ml); 1 tablespoon of almond milk (15 ml); ¼ cup of powdered sugar (30 g)

Classic gingerbread crinkle cookies with molasses, warm spices, and a signature crackled powdered sugar coating. An easy holiday cookie recipe that uses.

In a stand mixer, Start by adding in the flour, brown sugar, baking soda, gingerbread spices, molasses, and milk. Mix this on low speed for about a minute. Then Add in the butter and let this mix on medium speed for another minute. After letting this combine in the stand mixer, Put on a hand glove and kneaded the cookie dough for about a minute to make sure the dough came together well.

Then, Portion each cookie out by 6 ounces and balled up the cookie dough. Pour my powdered sugar into a small bowl and rolled each cookie dough ball into the powdered sugar. Make sure each cookie was heavily coated. Then Place my cookie dough on a parchment lined baking sheet and let this cool in the fridge for about 15 minutes.

Once they were chilled, Bake these at 350ºF/180º for 10-12 minutes.

Gingerbread Crinkle Cookies

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