GINGER­BREAD CRIN­KLE COOK­IES

Style at Home - - Food -

MAKES 4 DOZEN COOK­IES

½ cup un­salted but­ter, at room tem­per­a­ture

1 cup packed light brown sugar

1 large egg, at room tem­per­a­ture

½ cup fancy mo­lasses

2½ cups all-pur­pose flour

2 tsp ground gin­ger

1½ tsp cin­na­mon

½ tsp bak­ing soda

¼ tsp fine sea salt

¼ tsp each: ground cloves and ground nut­meg

½ cup gran­u­lated sugar Ic­ing sugar, for rolling

Pre­heat the oven to 325°F and line two bak­ing trays with parch­ment pa­per; set aside.

Cream the but­ter and brown sugar in a large mix­ing bowl by hand for about 1 minute, un­til lighter in colour and smooth. Beat in the egg, then the mo­lasses.

In a sep­a­rate bowl, sift to­gether the flour, gin­ger, cin­na­mon, bak­ing soda, salt, cloves and nut­meg. Add all at once to the but­ter mix­ture, stir­ring un­til thor­oughly blended, then stir in the gran­u­lated sugar just un­til com­bined.

Use a small ice cream scoop or two tea­spoons to shape the bat­ter into balls. Roll the balls in the ic­ing sugar to coat and place them on the pre­pared bak­ing trays, 2 inches apart. Gen­tly press down on the cook­ies with the palm of your hand to flat­ten.

Bake un­til the cook­ies have puffed up and ap­pear set at the edges, 10 to 12 min­utes. Care­fully smack the trays down on the coun­ter­top to de­flate the cook­ies (and get the crackle ef­fect). Let cool on the trays for about 5 min­utes, then trans­fer to a wire rack to cool com­pletely.

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