Description
These gingerbread crinkle cookies are warm, soft, and full of holiday spices, featuring a light crackle on the outside and a tender inside.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, mix melted butter, brown sugar, molasses, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in powdered sugar to coat.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
For a different cookie texture, compare with other methods or tips provided in the article. Can also be served with cream cheese frosting or dulce de leche.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg