Gingersnap Crinkle Cookies
These Ginger Crinkle Cookies are oh so splendid! They are loaded with spicy goodness that is complemented by way of the molasses giving them a super depth of flavor! Then sugary coating adds simply the proper quantity of sweetness which balances all of it out perfectly! Crinkle cookies are so versatile.
- 1/2 C unsalted butter softened
- 1/4 C vegetable shortening
- 1/2 C granulated sugar
- 1/2 C light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 C molasses
- 1 tsp ginger
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 2 tsp baking soda
- 1/4 tsp salt
- 2 C all purpose flour
- 1/2 C turbinado sugar
In the bowl of a stand mixer, cream together butter, shortening, brown sugar and granulated sugar. Add egg, vanilla and molasses. Scrape sides of bowl as needed. Add 1 cup of flour along with spices, salt and baking soda. Mix until just combined, followed by remaining 1 cup flour. Increase speed as needed to pull dough together. Cover and chill for minimum of 2-4 hours.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
Using a medium cookie scoop, scoop dough and shape into smooth balls. Coat in turbinado sugar. Space 8-9 cookies 2-inches apart on prepared baking sheet. Bake for 12-14 minutes. Allow cookies to rest for 1 minute on baking sheet prior to transferring to a wire rack to cool completely.
Store in an airtight container.
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