I hope I am still in time for you to bake these delicious gingerbread cookies for the holidays. They absolutely shout Christmas with their pungent ginger, cinnamon and molasses flavors. I like that they are soft and chewy, but if you want them crisper, you can bake them a little longer. A dual coat of granulated and powdered sugar helps the slightly sticky dough balls hold their shape and get that crinkled texture.
Note that you need to refrigerate the dough at least 2 hours (2 days in the fridge works too) before rolling into balls and baking. Make sure to give the cookies room to spread on the baking sheet by spacing them 2-inches apart. I can only get 12 to 14 on a half sheet pan.
Here’s a helpful tip: When you pour molasses (or honey) out of a measuring cup, first spray the cup with non-stick spray. The sticky liquid will slip right out.
Thanks to all of you for your wonderful emails and support. I wish you and your families wonderful holidays.
MOLASSES CRINKLE COOKIES
2 cups all-purpose flour
1 cup whole-wheat flour (about 1 cup)
3/4 cup packed brown sugar
4 teaspoons ground ginger
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter, softened
3/4 cup molasses
1 tablespoon whole milk
1/4 cup granulated sugar
1/4 cup powdered sugar
1. Place first 7 ingredients in the bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat just until combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill 2 hours or until firm.
2. Preheat oven to 350°F.
3. Line 3 baking sheets with parchment paper. Shape dough into 36 balls (1 tablespoon each). Place granulated sugar in a small dish. Place powdered sugar in a small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets.
4. Bake at 350°F for 12 minutes or until set but slightly soft in the center. Cool 5 minutes on wire racks before serving, or cool completely before packaging.
To make ahead: They can be stored several days at room temperature or frozen.
Makes 36 cookies.
Adapted from Cook’s Illustrated Magazine
