Spiced Ginger Crinkle Cookies Recipe

About this recipe

These soft and chewy spiced cookies are perfect for a cozy dinner dessert. Infused with warm spices and a hint of molasses, they are a delightful vegetarian treat.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g The Select Aisle Baking Soda
• 500 g Honeyman Multi Flower Honey
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 Unit Cj Korean Pancake Flour Mix
• 40 g On1Y Ginger Powder
• 45 g On1Y Cinnamon Powder
• 1 kg Akar Powder Salt
• 1 pack (25 g) Snapin Nutmeg Powder
• 100 g Pasteurised Butter
• 6 pcs White Eggs

Instructions

1. 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2. In a large mixing bowl, cream together 3/4 cup butter and 1 cup sugar until light and fluffy.
3. 3. Add 1 egg and 1/4 cup honey to the butter mixture, and mix until well combined.
4. 4. In a separate bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/8 tsp salt, and 1/4 tsp nutmeg powder.
5. 5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. 6. Using a teaspoon, scoop small portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
7. 7. Bake in the preheated oven for about 12-15 minutes, or until the edges are set and the tops are slightly cracked.
8. 8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.