Description
Gingerbread Crinkle Cookies are a delightful holiday treat that combines the warm spices of gingerbread with a soft, chewy texture and a beautiful crinkled appearance.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
- Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in powdered sugar until fully coated.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are crinkled.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a spicier cookie, increase the amount of ginger and cinnamon.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American