Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are warm, spicy, and soft with a crackled powdered sugar top. They are perfect for the holiday season and are easy to make.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For Dusting
- 1 cup powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough into balls and roll in powdered sugar to coat.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the cookies are crinkled and set.
- Let cool on a wire rack before serving.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to keep the powdered sugar from rubbing off. For longer storage, freeze baked cookies in a sealed container for up to 3 months; thaw at room temperature before serving. Chill the dough 15–30 minutes if it feels too soft; it makes rolling easier.