Monday, December 16, 2013

Ginger Crinkle Cookies

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!

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

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?

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