Gingerbread Crinkle Cookies

Nothing brings the spirit of the holidays like the smell of spices coming from the kitchen. It's a cool damp day here so I thought I would pop these in the oven. I made mine a little different than most recipes I've seen. I rolled my cookies into balls and then chilled them an hour instead of chilling the whole dough for a longer time and then rolling them into balls. If you want your cookies to be really soft and yummy I would make them a day ahead and when they are totally cool place them in a zip lock bag, flat not stacked, to save or on a plate with handi wrap. Sooo good! 

INGREDIENTS:

3/4 cup butter (softened)
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
powdered sugar

DIRECTIONS:

Cream the butter and brown sugar until completely combined.

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

Whisk in a separate bowl the flour and spices. Add a third cup of flour mixture at a time and mix together.

Roll dough into balls and refrigerate for one hour. A heaping tablespoon is good. You should get 24.

Take the chilled balls out of the fridge and roll the balls into the powdered sugar until fully covered. Place on parchment paper on cookie sheet 2 inches apart.

Bake the cookies in a 375 degree oven for 12 minutes. Even though they may look under baked they are done. You do not want them too dry or they will not be soft. They will still be a little domed but will flatten a little after you take them out of the oven.


Makes 24 cookies