Gingerbread Crinkle Cookies
Ingredients
Dry Ingredients
-
2 ⅔
cups
all-purpose flour
-
2
teaspoons
baking soda
-
4
teaspoons
ground ginger
-
2
teaspoons
ground cinnamon
-
½
teaspoon
kosher salt
Wet Ingredients
-
1 ½
cups
white granulated sugar
-
1
cup
neutral oil
-
⅓
cup
unsulphered molasses
-
1
teaspoon
pure vanilla extract
-
2
large
eggs
Coating
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
- In a stand mixer, beat the sugar and oil until light and fluffy, then add molasses and vanilla, mixing in eggs one at a time.
- Combine the wet and dry ingredients until no flour speckles remain.
- Chill the dough in the refrigerator for 1 hour.
- Sift the powdered sugar into a bowl.
- Scoop dough balls, roll them in powdered sugar, and place them on the baking sheets, spaced apart.
- Bake for 10 to 12 minutes until puffed and crackly, then cool on the baking sheets.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
134
Total fat
1g
Total carbohydrates
32g
Total protein
1g
Sodium
142mg
Cholesterol
0mg
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