Gingerbread Crinkle Cookies are the perfect sweet snack for your Perfect Thanksgiving, and Chef Anna Olson is here to show you how to bake these delectable holiday treats! Follow along with the recipe below!

More Thanksgiving Recipes:

Oven Baked Ham: http://y2u.be/khF85lmhNik
Veggie Platter and Dip: http://y2u.be/fL5QUuzXeDA
Roasted Applesauce: http://y2u.be/17nCD-CiCy0

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Ingredients

1/2 cup (115 g) unsalted butter, at room temperature
1 cup (200 g) packed light brown sugar
1 large egg, at room temperature
1/2 cup (130 g) fancy molasses
2 1/2 cups (375 g) all-purpose flour
2 tsp (6 g) ground ginger
1 1/2 tsp (4 g) ground cinnamon
1/2 tsp (2 g) baking soda
1/4 tsp (1 g) fine sea salt
1/4 tsp (1 g) ground cloves
1/4 tsp (1 g) ground nutmeg
1/2 cup (100 g) granulated sugar
Icing sugar, for rolling

Directions

1. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper.

2. Cream the butter and brown sugar in a large mixing bowl by hand for 1 minute, until lighter in colour and smooth. Beat in the egg, then the molasses.

3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.

4. Use a small ice cream scoop or 2 teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, 2 inches (5 cm) apart. Press down on the cookies with the palm of your hand to flatten slightly.

5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018

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