Gingerbread Crinkle Cookies

These cookies are a must try in the winter! they are goergously chewy and warm, perfect with a cup of hot-chocolate.

I loved them, i hope you will too!

Ingredients

• 3 cups (375 g) unbleached all-purpose flour

• 3/4 cup (150 g) dark brown sugar, packed

• 3/4 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 1 tablespoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon salt

• 170g soft unsalted butter

• 3/4 cup golden syrup

• 2 tablespoons milk

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (60 g) confectioners' sugar

Instructions

1. Stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt together in a large bowl. Add the butter pieces and rub it into the flour mixture. It should resemble fine bread crumbs. Gradually add the molasses and milk; stirring constantly. Mix until the dough is evenly moistened and thoroughly combined.

2. Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes.

3. Preheat the oven to 175° C. Line the two baking sheets with parchment paper.

4. Take the cookie dough out of the fridge and begin rolling the dough into balls, about 5cm in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 2cm apart from each other on the prepared baking sheet.

5. Bake the cookies until set in the centers, 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week.

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