Gingerbread Sprinkle Cookies
This beautifully dark, molasses, ginger-and-spice flavored cookie is the perfect holiday cookie. Gingerbread Sprinkle Cookies are chewy, with a slight crunch from the sprinkles. A fave at our house!
Desserts and Sweets
christmas cookies, cookie recipes, gingerbread cookies, sprinkle cookies
[1 cup Dixie Crystals light brown sugar
[¼ cup Sweets & Treats Sweet Sprinkles Mix: Sock Monkey]
Preheat oven to 350 degrees F. Prepare two cookie sheets with parchment paper or cooking spray.
In a large bowl, sift the flour, baking soda, cinnamon, cloves, nutmeg, ginger and the salt together.
In another bowl, beat the brown sugar with the oil and molasses for about 3 minutes.
Add the egg and continue beating about 1 minute, scraping sides several times to make sure everything is well blended.
Add the dry ingredients to the wet, mixing on a medium speed for about 2 minutes, a little at a time.
Place dough in the fridge to chill for about a half hour or so to make it easier to work with.
Roll dough into balls. Roll each ball through sprinkles and place about an inch and a half apart on your cookie sheet.
Bake for 10-12 minutes. They should still be very soft. Allow to rest on cookie sheet for about 5 minutes or so. Transfer to wire racks to cool completely.
Store in airtight container with a piece of bread on the bottom for about 5 days. *they don't usually last even 1 or 2, everyone loves them.