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{ Double Crude Oil }
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Cookie Ingredients:
| Cinnamon Sugar Coating: |
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Pre-Bake InstructionsPreheat your oven to 350 degrees Fahrenheit. Mince your candied ginger and set aside. |
Wet Ingredients InstructionsIn a bowl beat the powdered sugar and vanilla extract with the softened butter until creamy. Beat in your egg into the wet ingredients. (REALLY whisk it) |
Dry Ingredients InstructionsIn a separate bowl sift in your 2 cups of flour, salt and baking soda. Mix well. Toss your morsels and minced candied ginger with the dry ingredients to avoid clumping and sticking. 1/2 cup at a time add in your dry ingredients to your wet ingredients. Mix well. Once your dough is well mixed, portion them out and roll them into 1 inch balls. |
Cinnamon Sugar Coating InstructionsIn a bowl mix your white sugar and cinnamon together until homogeneous. Add 2 to 4 balls at a time to the bowl and toss your dough ball in the cinnamon sugar. Once coated place the dough balls onto a baking sheet coated with parchment paper. Once all balls are coated and placed onto the baking sheet flatten the dough with a glass coated with the excess cinnamon sugar. Sprinkle any excess cinnamon sugar onto of the flattened dough balls if desired. |
Baking InstructionsOnce the oven is heated place the cookies in the oven for 10 minutes or until light golden brown. Once done baking place onto a cooling sheet until room temperature and ready to be enjoyed. If you have any leftover cinnamon sugar from earlier, please add some on top. treat yourself! |
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If you read all that, thank you for delving into the madness of my brain. I HOPE it made SOME SENSE. if not, then oops? For your patience ive provided you with a proper back button :3 |
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