Description
These Gingerbread Crinkle Cookies are a festive treat, combining the warm spices of ginger, cinnamon, and cloves with a soft, chewy texture. Rolled in powdered sugar before baking, they form a beautiful crinkle pattern that gives each cookie a delightful crunch on the outside, while staying soft and flavorful inside. Perfect for holiday baking!
Ingredients
- Flour: 2 ¼ cups all-purpose flour
- Baking Soda: 1 teaspoon
- Spices: 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
- Salt: ½ teaspoon
- Butter: ¾ cup unsalted butter, softened
- Brown Sugar: 1 cup packed light brown sugar
- Molasses: ¼ cup unsulfured molasses
- Egg: 1 large egg
- Vanilla Extract: 1 teaspoon
- Granulated Sugar: ½ cup granulated sugar (for rolling)
- Powdered Sugar: ½ cup powdered sugar (for rolling)
Instructions
Start by whisking the dry ingredients. In a medium bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Whisk these ingredients together to ensure they are evenly distributed throughout the dough.
In a large mixing bowl, cream together the softened butter and brown sugar. Use an electric mixer or beat by hand until the mixture becomes light and fluffy. This should take about 3-4 minutes. The butter should be at room temperature to ensure a smooth creaming process.
Add the molasses, egg, and vanilla extract to the butter mixture. Beat on low speed until everything is well combined. The molasses gives the cookies their rich color and flavor, while the egg binds the dough.
Gradually add the dry ingredients to the wet ingredients, mixing in about ½ cup at a time. Be careful not to overmix, as this can make the cookies tough. Stir until the dough is fully combined and no dry flour remains.
Once the dough is mixed, cover the bowl with plastic wrap or transfer it to an airtight container. Place the dough in the refrigerator for at least 30 minutes. Chilling the dough allows the flavors to meld and helps prevent the cookies from spreading too much during baking.
After the dough has chilled, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Prepare two shallow bowls: one with granulated sugar and the other with powdered sugar. Take the chilled dough and roll it into 1-inch balls, either by hand or using a cookie scoop. Roll each dough ball first in the granulated sugar, then in the powdered sugar. The powdered sugar is key to creating the crinkled effect as the cookies bake.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly during baking, so be sure to leave enough space for them to expand.
Bake the cookies in the preheated oven for 10-12 minutes. The cookies should look puffed up with cracks forming on the surface. Don’t overbake them; the cookies will continue to firm up as they cool. When done, the edges should be set, and the center should still be soft.
Once the cookies are done, remove them from the oven and allow them to cool on the baking sheets for about 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely.
Once the Gingerbread Crinkle Cookies have cooled, they are ready to be served! These cookies are perfect for a holiday treat, whether you enjoy them with a cup of hot cocoa, share them with friends and family, or pack them up as a festive gift.
- Prep Time: 30 minutes
- Chilling Time: 30 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 120-150 kcal
- Fat: 6-8g
- Carbohydrates: 18-20g
- Protein: 1g