These Gingerbread Crinkle Cookies are the perfect combination of chewy, spicy, and sweet. With warm flavors of ginger, cinnamon, and molasses, they are a holiday favorite that’s sure to impress your family and friends. The crinkle effect on the cookies comes from rolling them in powdered sugar before baking, giving them a festive and beautiful appearance. These cookies are soft on the inside and slightly crisp on the outside – the ideal treat for the holidays!
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
- Add the molasses, egg, and vanilla extract, and beat until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Chill the Dough:
- Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies hold their shape while baking.
- Form the Cookies:
- In a small bowl, combine the granulated sugar and powdered sugar. Roll the dough into 1-inch balls, then roll each ball in the sugar mixture until fully coated.
- Bake the Cookies:
- Place the cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft. The cookies will continue to set as they cool.
- Cool and Serve:
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition (Approximate per cookie, based on 24 cookies):
- Calories: 120
- Protein: 1g
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 11g
- Sodium: 70mg
Leave a Comment