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

• - Silver Spoon Granulated Sugar
• 200G All Things Butter Unsalted Butter
• Pack Tray Of 30 Medium Free Range Eggs
• 350G Meridian Organic Molasses
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 100G Borwicks Bicarbonate Of Soda, 100G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Natco Ground Cinnamon 100g
• - Tata Salt
• 50G Niharti Clove Laving Powder 50g

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 molasses 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 ground cloves.
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.