Gingerbread Crinkle Cookies
These soft and chewy Gingerbread Crinkle Cookies are perfect for the holiday season, boasting warm spices and a delightful crinkle appearance, making them great for sharing or gifting.
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 softened to room temperature for easier mixing.
- 1 cup brown sugar, packed Brown sugar enhances flavor and moisture.
- 0.25 cup molasses Can substitute with honey or maple syrup if necessary.
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling
- Powdered sugar For rolling the cookie balls.
Instructions
Preparation
- 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.
Baking
- 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
Gingerbread Crinkle Cookies can be served warm or at room temperature. They pair well with milk, tea, or coffee. For festive presentation, sprinkle with additional powdered sugar or decorate accordingly. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.