wintery ginger crinkles.

he got hit pretty hard. the reverb of his helmet caused an even bigger blow. the very next day while resting, he asked me if i could make him some gingerbread cookies. my heart did that thing that all mom hearts do when their kids ask for cookies — it melted. and i said yes.



only — it was far too early for gingerbread men per say. we still had a good three months until christmas. so i came up with a recipe for ginger crinkles instead. crinkles are the best. covered in sugar of different sorts. . . .sugar that seeps into the giant ravines, splitting through the tops of the cookies down into the middle where they’re soft & warm.


wintery ginger crinkles

2 ¾ C. all-purpose flour [i started with 2 ½ C. of flour but wound up using extra because we are at high-altitude. I think you could easily get away with using 2 ½ C. of flour if you are at a lower altitude.]

¼ tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 C. butter, softened and cut into cubes

¾ C. brown sugar, packed

¼ C. granulated sugar

1 large egg

1 tsp. pure vanilla extract

¼ C. molasses

1 ½ tsp. ground ginger

1 ½ tsp. ground cinnamon

½ tsp. ground cloves

additional granulated sugar, for dusting the tops

chill dough in the freezer for at least one hour prior to baking. i like to scoop my cookies out before freezing as it makes it simpler once the cookies are ready to be put into the oven. but you can do it either way. pre-heat oven to 375°. line a cookie sheet with unbleached parchment paper. using a large cookie/ice cream scooper, scoop out large balls of dough [all as evenly sized as you can muster] onto an unbleached parchment paper-lined cookie sheet. dip the tops of each scoop/ball into the granulated sugar. bake for 15-17 minutes. allow cookies to cool on a cooling rack – but eat a few while they’re warm.