Gingerbread Crinkle Cookies
These festive gingerbread crinkle cookies are soft, chewy, and dusted with powdered sugar. Perfect for cozy nights or holiday gatherings, they deliver spiced sweetness in every bite!
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Spoon and level for accuracy
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsweetened cocoa powder
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter, softened
- 0.5 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Powdered sugar for rolling Adjust based on preference
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, salt, and cocoa powder. Set aside.
- In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Don’t overmix!
- Cover the dough and chill in the refrigerator for at least 1 hour.
Baking
- Once chilled, take tablespoons of dough, roll them into balls, and then roll each ball in powdered sugar to coat.
- Place the rolled dough balls on the prepared baking sheets, leaving space between them.
- Bake for 10-12 minutes, or until the edges look set but the centers are soft.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Reheat in the microwave for a few seconds before enjoying.