Gingerbread Crinkle Cookies

Ingredients

Cookie Dough:

¾ cup softened butter (181 grams)

¾ cup brown sugar (130 grams)

I egg

2 teaspoons vanilla

¼ cup molasses (72 grams)

2 ¾ cups freshly milled soft white wheat flour, finely milled (317 grams)

I teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

2 teaspoons ginger

½ teaspoon nutmeg

½ teaspoon cloves

⅔ cup powdered sugar, for coating (66 grams)

Directions

Makes 34 Cookies

Preheat the oven to 350 degrees F.

In the bowl of a stand mixer, cream the butter and sugar.

Add the egg and vanilla and mix.

Add the molasses and mix.

Add the remaining ingredients and mix until combined.

Scoop the cookie dough using a 1-tablespoon cookie scoop and form them into balls with your hands.

Roll them in the powdered sugar until evenly coated.

Place them on a baking sheet lined with parchment paper and place them in the freezer for 20 minutes.

Remove from the freezer and bake for 10-12 minutes.

If some of the powdered sugar has melted off after baking, allow them to cool for about 10 minutes, then dip the tops back into the powdered sugar to recoat them.