Crystallized Ginger Crinkle Cookies
from ButterYum
makes about 4 dozen cookies (#50 scoop)
Ingredients
2 1/4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons unsalted butter, room temperature
1 cup light brown sugar, packed
1 large egg
2 tablespoons molasses
2 tablespoons Lyle’s golden syrup (see notes below)
1/2 cup finely minced crystallized ginger
sanding sugar for coating
Directions
In a medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, cloves, and allspice; set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together on medium-high speed until light and fluffy (1-2 minutes).
Add the egg, golden syrup, and molasses until fully incorporated.
Stir in the minced crystallized ginger.
Using a #50 scoop, portion all the cookie dough and place on a silpat-lined half sheet pan.
Roll each portion into a ball, then coat with sanding sugar; return to half sheet pan and chill for at least 10 minutes.
Preheat oven to 400F and place rack in center position.
Place 12 chilled balls of cookie dough evenly on a cool, silpat-lined half sheet pan; bake one sheet at a time for 10-12 minutes.
Remove cookie from oven and rest on cookie sheet for 10 minutes before transferring to a rack to cool completely. Store in an airtight container for up to a week.
Notes:
You can substitute more molasses if you don’t have any Lyle’s Golden Syrup (but why wouldn’t you? It’s the tastiest stuff ever!!).
Be sure cookie sheets are completely cool before placing chilled dough balls on them.
For best results, bake just one tray at a time.
You can make and freeze the dough balls ahead of time (before coating with sanding sugar). Thaw dough balls in fridge overnight, then roll in sanding sugar and proceed as directed.
adapted from King Arthur