Ingredients and Weight:
- Unsalted butter: 1 cup (2 sticks; 226g)
- Light brown sugar: 1 cup (200g)
- Granulated sugar: 1 cup (200g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- All-purpose flour: 3 cups (360g)
- Ginger powder: 2 tablespoons
- Cinnamon: 2 teaspoons
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Powdered sugar: for coating
Preparation Time:
Preparation Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ginger powder, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and refrigerate for at least 30 minutes. This will help the flavors to blend and the dough to become less sticky.
- Preheat oven to 350°F (175°C).
- Roll the dough into 1-inch balls.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are just beginning to brown.
- Remove from the oven and let cool for a few minutes before rolling in powdered sugar.
Nutritional Information:
- Per cookie (approx. 20g):
- Calories: 120
- Fat: 7g (saturated 4g)
- Carbohydrates: 15g (sugar 10g)
- Protein: 2g
Dish Characteristics:
- Soft and chewy
- Warm and spicy flavor
- Crispy edges
- Perfect for the holidays
User Comments:
- "These ginger crinkles are absolutely delicious! They have the perfect balance of sweetness and spice."
- "I love the crispy edges and chewy center. They're so addictive!"
- "These are the best ginger crinkles I've ever had. They're so festive and perfect for the holidays."
Special Precautions and Tips:
- Do not overmix the dough, or the cookies will be tough.
- If the dough is too sticky, add a little more flour.
- Let the cookies cool for a few minutes before rolling them in powdered sugar, or the sugar will melt.
