Cookie Swap: Ginger Molasses Crinkles

I LOVE cookies but honestly I’m not patient enough to make them most of the time.  I know, I know, they don’t take a lot of time and don’t have to be complicated but for some reason I get it in my head that I’m going to be all day making them, and I’m going to get distracted and let them bake too long or not long enough.  Ugh, I’ll just go to the store and buy some!

BUT Christmas is coming up and Santa needs cookies!  So, I present to you, my favorite Christmas cookie recipe.  It’s quick, easy, and practically fool proof.  Pour yourself a big glass of milk, grab a few cookies, and curl up and watch a Christmas movie!

Ginger Molasses Crinkles

1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
1 stick unsalted butter, softened
½ cup brown sugar
½ cup molasses
1 egg
1 teaspoon vanilla extract
½ cup granulated sugar for rolling

In a medium mixing bowl, combine flour and next 6 ingredients (through nutmeg). Set aside.

In a large mixing bowl, cream butter, brown sugar, and molasses with a hand mixer until fluffy. Add egg and vanilla and mix. Gradually add flour mixture and stir and mix until all dry ingredients are incorporated. Cover the bowl and chill in the refrigerator for 30 minutes.

Preheat oven to 325°.

Roll a big spoonful (about 2 Tablespoons) of dough into balls. Roll balls in sugar and place on cookie sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned. Remove from oven and let cool for a minute. Remove from cookie sheet and cool completely on a rack.

Makes about 20 cookies.

Source: Ruth’s Table, 2017

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