Gingerbread Crinkle Cookies
Gingerbread Crinkle Cookies are soft, chewy cookies that fill your home with the comforting aroma of ginger, molasses, and warm spices, making them perfect for holiday baking.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Offers a tender base
- 2 teaspoons ground ginger Adds that signature warmth
- 1 teaspoon ground cinnamon Provides aromatic spice
- 1/2 teaspoon ground nutmeg Contributes a rich depth of flavor
- 1/2 teaspoon baking soda Ensures the cookies rise beautifully
- 1/4 teaspoon salt Enhances the overall taste
Wet Ingredients
- 3/4 cup unsalted butter Softened to creamy perfection
- 1 cup packed brown sugar Lends rich sweetness
- 1/4 cup molasses Infuses a deep caramel flavor
- 1 large egg Binds the ingredients together
- 1 teaspoon vanilla extract Adds a touch of warmth
For Dusting
- to taste powdered sugar Lends a beautiful snowy finish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
- In a bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt.
- In another bowl, cream together the softened unsalted butter and packed brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Roll the dough into small balls and coat them generously in powdered sugar.
- Place the rolled dough on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are set and the tops look crinkled.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room-temperature butter, measure flour accurately, and avoid overmixing. These cookies pair well with hot cocoa or ice cream and make great gifts during the holiday season.