Gingerbread Crinkle Cookies

Gingerbread crinkle cookies: a cozy blend of spices and sweetness, their soft, chewy center and powdered sugar coating capture the essence of the holidays. Infused with classic gingerbread flavors, they evoke nostalgic joy and festive warmth in every bite.

Ingredients:For 15 Cookies

• All-purpose Flour – 215g
• Brown Sugar – 65g
• Baking Soda – ½ tsp
• Ground Cinnamon – 01 tsp
• Ground Ginger – 01 tsp
• Salt – ¼ tsp
• Unsalted Butter – 85g
• Molasses – 108g
• Fresh Milk – 01 tbsp
• Icing Sugar – 30g

How to cook:

In a bowl, combine flour, sugar, ginger, cinnamon, baking soda and salt together.

Add room temperature butter, cut into cubes, and mix them with flour by using your hands until they become like breadcrumbs.

Then add milk and molasses. You can substitute molasses with honey.

When all ingredients are well combined you will get a perfect and smooth dough.

It needs to refrigerate this dough around 30-45 mins before making cookies. If you live in a hot climate you may need to refrigerate this around 1 – 1 ½ hours.

After that make small balls with this dough, roll them in icing sugar and place them on your prepared baking tray.

If you live in a hot climate, by the time you finish making all balls, the first made ones might absorb most of the icing sugar. In that case, roll them again in icing sugar.

When all balls are ready, bake these cookies around 14 mins under 180C in a pre-heated oven.

After baking, let them cool down completely and then store them in an air-tight container.

Enjoy…