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.

 

Gingersnap Crinkle-Cookies

 

Ingredients

  • 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

Instructions

  • 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.

Notes

*Chill dough between baking batches. Dough should remain fairly soft.
view full recipe at bakedbyrchel

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