Why Make This Recipe
Gingerbread Crinkle Cookies are a festive treat that blends the warm spices of ginger, cinnamon, and cloves into a delicious cookie. They are soft, chewy, and have a beautiful crinkled appearance that makes them visually appealing. Perfect for holiday gatherings, these cookies bring a delightful flavor and aroma to your kitchen, filling it with the cozy scents of the season. Whether you are making them for a party, as a gift, or just to enjoy at home, this recipe is simple and rewarding.
How to Make Gingerbread Crinkle Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture and blend until a dough forms.
- Chill the dough in the refrigerator for about 30 minutes.
- Roll the dough into balls, then roll each ball in powdered sugar to coat.
- Place the balls on the prepared baking sheet, spaced a few inches apart.
- Bake for 10-12 minutes or until the edges are set and the centers look slightly soft.
- Allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Gingerbread Crinkle Cookies
Serve Gingerbread Crinkle Cookies warm or at room temperature. They go great with a cup of hot chocolate or tea. You can also sprinkle extra powdered sugar on top for an added touch. These cookies are perfect for sharing during the holidays or enjoying as a sweet treat anytime.
How to Store Gingerbread Crinkle Cookies
To keep your Gingerbread Crinkle Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just be sure to layer them with parchment paper to prevent sticking.
Tips to Make Gingerbread Crinkle Cookies
- Make sure your butter is softened to room temperature for easier creaming with the sugar.
- Don’t skip chilling the dough; it helps the cookies maintain their shape.
- If you want a stronger spice flavor, feel free to adjust the amount of ginger and cinnamon.
- Use a cookie scoop to ensure all the cookies are the same size for even baking.
Variation
You can add chocolate chips or white chocolate chips to the dough for a sweet twist. Try adding chopped nuts like pecans or walnuts for extra texture.
FAQs
1. Can I use different spices in this recipe?
Yes, you can experiment with spices like nutmeg or allspice to customize the flavor to your liking.
2. Can I make the dough ahead of time?
Absolutely! You can make the dough a day ahead and refrigerate it until you are ready to bake.
3. How can I make these cookies gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend. Make sure it is suitable for baking to get the right texture.
Gingerbread Crinkle Cookies
Equipment
- medium bowl
- whisk
- large bowl
- electric mixer
- measuring cups and spoons
- parchment paper
- baking sheet
- wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For Rolling
- 1 cup powdered sugar
Instructions
Preparation
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, then stir in the molasses and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Cover the bowl and chill the dough for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough, roll them into balls, and then generously roll each ball in powdered sugar until fully coated.
- Arrange the coated dough balls about 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.