It’s holiday baking time and these classic ginger crinkle cookies should definitely be on your to do list this holiday season. If you’re a ginger cookie fan you will LOVE these cookies – the texture is incredible and absolutely perfect. Soft and chewy ginger cookies with just the right amount of crispness around the edges. They are very simple to make, smell amazing and stay fresh for at least two weeks.
Every holiday cookie platter needs some variation on ginger cookies and while I have a few other ginger cookies I like to make over the holidays, this is always a favourite of family and friends. Just classic ginger flavour, with a cinnamon sugar sprinkle. These cookies really say welcome to the holiday season. They smell just as good as they taste. If you make these classic ginger cookies right before you are expecting company you will be the most popular host on the block. You could also make them the day you are trimming the tree to put everyone in the holiday spirit. Just make them – trust me. Probably make a double batch – they won’t last long if you have any little (or big) cookie monsters around your house! Your welcome.
- ¾ cup butter
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses
- 1tsp.vanilla
- 2 cups flour
- 2 tsp.baking soda
- 2 tsp. ginger
- 1tsp. cinnamon
- granulated sugar mixed with cinnamon for tops
- Pre-heat oven to 350 degrees F
- In electric mixer beat butter at hight speed until light and fluffy. Add brown sugar and beat until even fluffier.
- Add egg to batter along with molasses and vanilla, beat until smooth,
- Add flour, baking soda and spices to batter.
- With mixer speed on low or with a wooden spoon combine dry ingredients until no streaks remain.
- Shape dough into balls then gently press into sugar cinnamon mixture.
- Place on cookie sheet covered with parchment paper leaving a 2 inch space between cookies.
- Refrigerate cookies for about 30 minutes or longer.
- Bake cookies for about 12 minutes or util flattened, cracked and browned.
- Cookies should be slightly soft in centre but crisping around the edges.
- Let cookies cool for about 10 minutes on baking sheet before removing to a wire rack to cool completely.
