Description
Deliciously spiced Gingerbread Crinkle Cookies that are perfect for the holiday cookie swap. These chewy cookies are rolled in powdered sugar, creating a stunning crinkle effect that is as delightful as their flavor.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add in the molasses, egg, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in powdered sugar until well coated.
- Place the cookie balls on the prepared baking sheet about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are crinkled.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a spicier cookie, increase the amount of ground ginger.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months; just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg