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These honey crinkle cookies are chewy and soft, sweet but yet not too sweet. They are so good ,you won't stop making them!
Ingredients
- 1/2 cup oil
- 1/3 cup honey
- ½ cup light brown sugar
- 2 tablespoons Maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/8 tsp nutmeg (optional)
- 1 large egg
- 2½ cups Extra White Gold All Purpose Flour
- 1/2 cup Powdered sugar, for coating
- (approximately) ½ cup powdered sugar, for coating
Instructions
- In the large mixing bowl mix oil, honey, sugar, maple syrup, egg. In a second bowl mix flour, baking soda and spices. Blend the dry and wet ingredients until combined and creamy.
- Refrigerate the dough for about 1-2 hours, up to overnight, until the dough is firm enough to roll.
- Once dough has chilled, Preheat oven to 350 and line a baking sheet with parchment paper.
- Scoop out dough using a small cookie scoop, then roll in powdered sugar. Place on baking sheet, leave about half an inch gap between each cookie. Repeat with remaining dough.
- Bake at 350 for about 10 -12 minutes, until the tops are set.
- Store cooled cookies in an air tight container.
Comments
2 comments
EINAT
But this IS gluten-free certified and allergen-free certified flour…
Leah Bergman
Honey crinkle cookies look delicious & say gf & df but normal flour is used . Could it be made with gf flour successfully