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Gingerbread Crinkle Cookies
why make this recipe
Gingerbread Crinkle Cookies are a delightful treat, especially during the holiday season. They are soft, chewy, and full of warm spices that remind you of cozy winter days. The crinkle effect adds a lovely appearance, making them perfect for sharing or gifting. Plus, they’re easy to make and great for baking with family or friends.
how to make Gingerbread Crinkle Cookies
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Powdered sugar, for rolling
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix the flour, ginger, cinnamon, baking soda, and salt together. Set this aside.
- In another bowl, beat the softened butter and brown sugar until creamy. Add the molasses, egg, and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Scoop tablespoon-sized amounts of dough and roll them into balls. Then roll each ball in powdered sugar until completely coated.
- Place the balls on the prepared baking sheet, leaving space between each cookie.
- Bake for about 10-12 minutes until the edges are set but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
how to serve Gingerbread Crinkle Cookies
Gingerbread Crinkle Cookies can be served warm or at room temperature. They are perfect with a glass of milk or a cup of hot tea or coffee. For a festive touch, you could also plate them with seasonal decorations or sprinkle some extra powdered sugar on top before serving.
how to store Gingerbread Crinkle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, consider freezing them. Place the cookies in a freezer-safe container, separated by parchment paper, and freeze for up to three months.
tips to make Gingerbread Crinkle Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t skip rolling the dough in powdered sugar; this gives the crinkle effect.
- For extra spice, you can add some ground cloves or nutmeg to the mix.
- If the dough feels too sticky, chill it in the fridge for about 30 minutes before rolling.
variation
You can add chocolate chips or chopped nuts to the dough for a different twist. Another variation is to use cookie cutters to shape the cookies into festive designs before baking.
FAQs
1. Can I use brown sugar instead of white sugar?
Yes, brown sugar enhances the flavor and gives the cookies a moist texture.
2. What if I don’t have molasses?
You can substitute molasses with honey or maple syrup, but the flavor will be slightly different.
3. How can I make these cookies gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour for a gluten-free version of these cookies.
Gingerbread Crinkle Cookies
Soft and chewy Gingerbread Crinkle Cookies, adorned with powdered sugar and infused with warm spices, perfect for the holiday season.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup brown sugar, packed
- 0.25 cup molasses Can substitute with honey or maple syrup.
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- Powdered sugar For rolling the cookie dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, ginger, cinnamon, baking soda, and salt together. Set this aside.
- In another bowl, beat the softened butter and brown sugar until creamy. Add the molasses, egg, and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
Baking
- Scoop tablespoon-sized amounts of dough and roll them into balls. Then roll each ball in powdered sugar until completely coated.
- Place the balls on the prepared baking sheet, leaving space between each cookie.
- Bake for about 10-12 minutes until the edges are set but the centers are still soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
To keep your cookies fresh, store them in an airtight container at room temperature for about a week. For longer storage, freeze them in a freezer-safe container, separated by parchment paper, for up to three months. Make sure to roll the dough in powdered sugar for the signature crinkle effect.
