Ingredients for Double Ginger Crinkle Cookies
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How to Make Double Ginger Crinkle Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in ½ cup molasses and 1 large egg until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped candied ginger.
- Using a 1 tablespoon cookie scoop, shape the dough into balls.
- Roll each ball in ½ cup granulated sugar until coated.
- Place the cookies 2 inches apart on ungreased baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
91g
Fat
16g
Carbs
13g
