Gingerbread Crinkle Cookies
Gingerbread treats are a holiday staple, but I’m down to enjoy these cookies any time of year. I subbed in plant-based milk and butter to make them dairy- and egg-free for my boys. Perfectly soft, chewy and sweet. You won’t be able to eat just one.
Ingredients
3 cups all-purpose flour
¾ cup dark brown sugar, packed
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 1/2 sticks unsalted plant-based butter, softened, but still cool, cut into 1/2-inch cubes
¾ cup molasses
2 tablespoons oat milk
½ cup granulated sugar
½ cup confectioners’ sugar
Directions
With a stand mixer paddle attachment, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is like a fine sand. Reduce speed to low and gradually add molasses and oat milk. Mix until the dough is evenly moistened. Increase the speed to medium and mix until thoroughly combined.
Remove dough and shape into two equal, round discs. Wrap in plastic wrap and freeze until firm, 20 to 30 minutes.
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Remove cookie dough from the freezer and scoop a heaping tablespoon full of dough. Roll it into a ball and be careful not to overwork the dough as it will get warm and sticky. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls one inch apart on the prepared baking sheet.
Bake until set in the centers, about 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then transfer to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week.
This recipe made about 32 cookies! We definitely put some on Santa’s plate on Christmas Eve!
recipe adapted from If You Give A Blonde A Kitchen
