Description
Soft and spiced, Gingerbread Crinkle Cookies are a festive holiday treat with a crackled, sugar-dusted exterior and a tender, chewy interior. Perfect for parties, cookie exchanges, or gifting.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup molasses
1 large egg
1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar: In a large bowl, cream butter and granulated sugar until light and fluffy. Add molasses and egg, mixing until fully combined.
- Combine: Gradually mix dry ingredients into wet ingredients to form a dough. Chill for 1 hour.
- Shape Cookies: Roll tablespoons of dough into balls. Coat each ball generously in powdered sugar.
- Bake: Place balls 2 inches apart on prepared baking sheets. Bake for 10–12 minutes until puffed and crackled but soft in the center.
- Cool: Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough ensures the cookies maintain their shape while baking.
For a citrus twist, add orange zest to the dough.
These cookies freeze well as unbaked dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal (per cookie, based on 24 cookies)
