Holiday Baking: Ginger Crinkles

Now that we’re {mostly} unpacked in our new place, I’ve started menu planning again and am gearing up for the holiday season with some Christmas baking.  I’ve got a cookie exchange on Thursday with my Mom & Tots group, so I decided to do something pretty basic but {hopefully!} unique.

This can be one of those recipes that turns out differently in every kitchen.  Mine always end up with little cracks all over the top, and with a nice crust over a chewy centre, but I know my mom is never able to get ginger cookies to crackle with most recipes.

Enjoy!

 

Ginger Crinkles

¾ cup butter, softened

1 cup granulated sugar

1 t baking powder

1 t baking soda

1 T grated fresh ginger*

½ t ground cinnamon

½ t ground cloves

¼ t salt

1 egg

¼ cup molasses

2 2/3 cups all-purpose flour

½ cup coarse sugar

¼ cup finely chopped crystallized ginger (optional)

**If you choose to use crystallized ginger in the sugar mixture, decrease the grated fresh ginger in the dough to 2 teaspoons**

Preheat oven to 375. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated, sugar, baking powder, baking soda, fresh ginger, cinnamon, cloves, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and molasses. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 1-inch round balls. In a small bowl, combine the coarse sugar and, if desired, the crystallized ginger. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes or until edges are set and tops are crackled. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes 48 cookies.

If you want to make these cookies ahead of time, prepare, bake and cool cookies as directed. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.