Imagine biting into a cookie that offers a delightful balance of warm spices and sweetness. These gingerbread crinkle cookies are not just any cookies – they’re a holiday classic that fills your kitchen with the comforting aroma of ginger and cinnamon. With their chewy texture and beautiful crinkly tops, they’re sure to impress your friends and family.
These cookies are perfect for sharing during festive gatherings or enjoying with a cup of hot cocoa. The combination of soft, moist gingerbread and a sprinkle of powdered sugar on top makes for a visually appealing treat that tastes as good as it looks.
Deliciously Spiced Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are packed with rich flavors of molasses and spices, creating a soft and chewy treat. The powdered sugar coating adds a sweet touch that contrasts beautifully with the spiced dough, making each bite an absolute delight.
Ingredients
- 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 brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for coating
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- Cream Butter and Sugar: In another large bowl, beat the softened butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla, mixing until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
- Form Cookies: Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated.
- Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 24 cookies
- Calories: 120kcal
- Fat: 5g
- Protein: 1g
- Carbohydrates: 18g
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