Gingerbread Crinkle Cookies
Soft, crackled gingerbread cookies with a blend of spices and cocoa, dusted in powdered sugar for a festive look.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsalted butter softened
- 1/4 cup molasses
- 1 large egg
For Coating
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and cocoa powder.
- In another large bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
- Beat in the molasses and egg until well combined.
- Gradually mix in the dry ingredients until just blended.
- Chill the dough in the refrigerator for about 30 minutes.
Baking
- Roll the dough into small balls and then roll each ball in powdered sugar to coat.
- Place the cookies on a lined baking sheet.
- Bake for 10–12 minutes, or until the edges are set but the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3–4 days. For longer storage, freeze baked cookies in a single layer for up to 2 months.