You want to taste the best thing about fall? Try making these deliciously chewy Ginger Crinkles!
It is impossible to eat just one of these.
I made a batch of them and just ate close to 10.
They are dangerously delicious.
Here is the recipe for your enjoyment!
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1/2 teaspoon cloves (I add a little extra, cloves are just too yummy!)
1/2 cup coconut oil (or use butter)
1/4 cup butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup raw sugar
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, nutmeg and cloves.
Add the coconut oil, butter and the brown and granulated sugars to the bowl of a standing mixer. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the raw sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes. Cool on the baking sheets for a few minutes, then continue cooling on wire racks.
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, nutmeg and cloves.
Add the coconut oil, butter and the brown and granulated sugars to the bowl of a standing mixer. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.
Add the raw sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes. Cool on the baking sheets for a few minutes, then continue cooling on wire racks.
*If you want to make these crispy, add an extra 1/4 cup butter and replace the brown sugar with granulated sugar.
It's a close call between this cookie recipe and my apple pie, but the cookies come out on top right now.
What is your favorite Holiday recipe?