I’ve caught up on all my past posts and found myself with very little to add to the blog and a handful of extra time just sitting around. Unfortunately, Cortland is a very small town with very few places to eat that make me excited to write about. Diners and chains are fun but not always noteworthy. So I’ve decided to bring back baking to fill my time and give me some fodder. Hope you guys are ready for it.

First up are some Gingerbread Crinkle Cookies. I’ve never made crinkle cookies before so this was a fun experiment and actually really simple. The dough is made and formed into balls and rolled in powdered sugar and when they bake, they crinkle open and flatten out to make these really cute cracks. Mine didn’t quite flatten out which seems to be a regular problem I’m having with cookies in general but they still taste good and crack open a little and with some help after they come out of the oven I can manually flatten slightly. They are pretty dense and flavorful with molasses, ginger, cinnamon, and clove all working together. I’m really glad I portioned them out into small cookies because they’re heavy but they’re still good.

The best part of these is they smell so good, making my apartment warm and ginger-y. They do require 2 hours to chill in the refrigerator before baking so that time needs to be accounted for but it’s a nice recipe that’s easy to follow and yields acceptable results and warm fall/winter smells.