¾ cup unsalted butter - softened
1 cup Brown Sugar
½ cup unsulphured molasses
1 large egg
2 ½ cups Flour
2 teaspoons ground Saigon Cinnamon
1 teaspoon Ground Cloves
2 teaspoons Baking Soda
2 teaspoons Ground Ginger
¼ teaspoon Kosher Flake Sea Salt
Cardamom or Vanilla Bean Sugar for rolling dough in
In a bowl of a standing mixer, mix the butter and sugar for 2 minutes or until smooth, light in color and fluffy.
Add the molasses and beat until smooth. Add the egg and mix again until the egg is just incorporated.
In a medium bowl, whisk together the flour, cinnamon, ground cloves, baking soda, ground ginger and salt.
Add to the wet ingredients and beat the dough until everything is smooth. Scrape down the sides of the bowl and wrap the dough tightly with plastic wrap and refrigerate for at least two hours.
Heat the oven to 350° and line baking sheets with parchment paper or silpat liners.
Scoop rounded tablespoons into your hands and roll into balls and roll in sugar in a bowl and place on the baking sheet. Cover the baking sheet with saran wrap and chill while you complete the next pan. Place the bowl of dough in the fridge in between rolling and baking to help keep the dough chilled. When the next pan is finished, place the first in the oven to bake for 8-10 minutes, or until cracks just begin to appear.
Remove from the oven and gently place on the counter to cool for two minutes before removing to a cooling rack.
Repeat with remaining dough.
Are your crinkle cookies flat? Chilling the dough prevents the dough from spreading too much while the cookies are baking. Pop your dough back into the refrigerator to keep firm between batches.
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