Gingerbread Crinkle Cookies
These classic gingerbread crinkle cookies are soft, chewy, and bursting with warm spices. The powdered sugar coating creates a beautiful "crackle" effect as they bake, making them perfect for holiday gatherings.
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.
Notes
For extra spice, add an additional 1/4 teaspoon of ground black pepper to the dry ingredients. Ensure your butter is truly softened for a smoother dough texture. Chilling the dough is crucial for preventing the cookies from spreading too much and helps develop their flavor. These cookies are best stored in an airtight container at room temperature for up to 5 days.