During the twelve days until Christmas break, the King Street Chronicle will again present staff favorites from the holiday season. This seventh edition will not include seven swans-a-swimming, but beloved Christmas songs, recipes, movies, crafts, and festive wear.

• Three cups of unbleached all-purpose flour
• Three-quarters cup of dark brown sugar, packed
• Three-quarters teaspoon of baking soda
• One tablespoon of ground cinnamon
• One tablespoon of ground ginger
• One-half teaspoon of ground cloves
• One-half teaspoon of salt
• Twelve tablespoons of unsalted butter softened,  but still cool, cut into one-half-inch cubes

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  Three-quarters cup of molasses
• Two tablespoons of milk
• One-half cup of granulated sugar
• One-half cup of confectioners’ sugar

Steps:

1. With an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at low speed until combined about 20 seconds.
2. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about One and a half minutes.
3. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about ten seconds.
4. Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough two hours or overnight.
5. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
6. Take the cookie dough out of the fridge and begin rolling the dough into balls, about two inches in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm.
7. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls one inch apart from each other on the prepared baking sheet.
8. Bake the cookies until set in the centers, about 12 minutes. Do not over bake.
9. Cool the cookies on the sheets for two minutes, then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week.