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.