Description
These gingerbread crinkle cookies are soft, chewy, and perfectly spiced. Their distinctive crinkled appearance makes them a festive addition to any holiday cookie plate.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsulfured molasses
- 1/2 cup powdered sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Stir in the molasses until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 2 hours, or until firm.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl.
- Roll tablespoonfuls of dough into balls.
- Roll each ball generously in the powdered sugar, ensuring it’s fully coated.
- Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger gingerbread flavor, you can increase the amount of ginger slightly.
- Ensure the dough is well chilled before rolling for easier handling.
- Do not overbake, as these cookies should remain soft and chewy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American