As a small child, I have fond memories of coming in from a long afternoon of sled riding to one of my mom’s warm ginger snap cookies. She’d make us a cup of decadent milk tea, and we’d warm our tummies up with their sweet and spicy flavor.
If you love good old-fashion ginger snaps, you’ll love these Amish Ginger Crinkle cookies. With a fair amount of ginger and a pinch of cayenne pepper, these are sure to bring a flood of memories back to those long cold winters of your childhood.
Ginger Crinkles
A crispy gingersnap
Servings: 24 cookies
Ingredients
- 3/4 cup unsalted butter (room temperature)
- 1 cup sugar
- 1/4 cup brown sugar
- 1/3 cup molasses
- 1 large egg
- 1/2 tsp salt
- 2 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1 pinch cayenne pepper
- 2 1/4 cups flour
- 1/2 cup sugar for rolling
Instructions
- Preheat oven to 350 degrees. Line cookie pans with parchment paper.Cream butter, 1 cup of sugar, and brown sugaruntil creamy. Add molasses and egg until combined. Add salt, baking soda,ginger, cinnamon, cloves, and cayenne pepper. Mix thoroughly. Add flour untilcombined. Using a cookie scoop, measure out balls androll in ½ cup of sugar. These cookies spread out, so leave plenty of room onthe sheet. (I only put 6 balls per sheet, and it gave them plenty of room tobake.) Bake for 15 minutes. Leave on the sheet pan for about 5 minutes beforemoving to a wire rack. Makes 24 cookies.
