Amish Ginger Crinkles

As a small child, I have fond memories of coming in from a long afternoon of sled riding to one of my mom’s warm ginger snap cookies. She’d make us a cup of decadent milk tea, and we’d warm our tummies up with their sweet and spicy flavor.

If you love good old-fashion ginger snaps, you’ll love these Amish Ginger Crinkle cookies. With a fair amount of ginger and a pinch of cayenne pepper, these are sure to bring a flood of memories back to those long cold winters of your childhood.

PrintGinger CrinklesA crispy gingersnapCourse DessertPrep Time 10 minutesCook Time 15 minutesServings 24 cookiesIngredients3/4 cup unsalted butter (room temperature)1 cup sugar1/4 cup brown sugar1/3 cup molasses1 large egg1/2 tsp salt2 tsp baking soda1 tbsp ground ginger1 tsp cinnamon1/4 tsp ground cloves1 pinch cayenne pepper2 1/4 cups flour1/2 cup sugar for rollingInstructionsPreheat oven to 350 degrees. Line cookie pans with parchment paper.Cream butter, 1 cup of sugar, and brown sugaruntil creamy. Add molasses and egg until combined. Add salt, baking soda,ginger, cinnamon, cloves, and cayenne pepper. Mix thoroughly. Add flour untilcombined. Using a cookie scoop, measure out balls androll in ½ cup of sugar. These cookies spread out, so leave plenty of room onthe sheet. (I only put 6 balls per sheet, and it gave them plenty of room tobake.) Bake for 15 minutes. Leave on the sheet pan for about 5 minutes beforemoving to a wire rack. Makes 24 cookies.

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