GINGERBREAD CRINKLE COOKIES

Updated at: Mon, 11 Dec 2023 03:07:13 GMT

Step 1

Cream the butter and brown sugar until completely combined.

Step 2

Add in eggs and molasses and mix until the dough is fluffy.

Step 3

Add in the Baking Soda and spices.

Step 4

Finally, mix in the flour, a third at a time.

Step 5

Refrigerate the dough for 2 hours.

Step 6

Roll the cookie dough ball in the powdered sugar until it is covered.

Step 7

Bake the cookies in a 375 degree oven for 9-10 minutes.

Step 8

Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much-needed air to the dough. We recommend creaming the butter and sugar for 2 minutes at medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour at low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.

Step 9

Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier. For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up. The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted. If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up. We have a whole post about How to Soften Butter, click here if you need more information on how to do that.

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