The Sensitive Kitchen

Wednesday, December 24, 2014

Ginger Spice Crinkles

These soft, chewy little cookies have a slightly more spicy and complex flavor than the traditional gingersnap. I like to prepare them to the "ball rolled in sugar stage" and stick them back in the refrigerator, then pop a baking sheet in the oven at dinnertime for fresh-baked cookies after we eat. 

2 1/4 c unbleached all-purpose flour

1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ancho chile powder
1/4 tsp cayenne1 c Sucanat
3/4 c unsalted butter, melted
1/4 c unsulfured molasses
1 large egg
parchment paper
1/4 c granulated sugar

Stir together half of flour, baking soda, spices and Sucanat. Add melted butter, molasses and egg; mix until well integrated. Stir in remaining flour to make a soft dough. Remove dough to a container; refrigerate at least 1 hour, up to 2 days.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Place 1/4 c sugar in a small bowl. Roll level tablespoons of dough into balls; roll balls in granulated sugar to coat. Arrange balls 2" apart on baking sheets. Bake in batches on middle rack until flattened and a shade darker, 8 to 10 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes, then transfer with a spatula to racks to cool completely. Store in an airtight container at room temperature.

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