Gingerbread Crinkle Cookies
Delicious, chewy gingerbread cookies coated in powdered sugar, perfect for the holiday season.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spoon and level for best results. Can use gluten-free blend.
- 2 teaspoons ground ginger Use high-quality, fresh spice.
- 1 teaspoon ground cinnamon Ceylon cinnamon is recommended for unique flavor.
- 1/2 teaspoon ground cloves Provides warm, aromatic flavor.
- 1/2 teaspoon baking soda Ensure freshness for best rise.
- 1/4 teaspoon salt Enhances overall flavors.
Wet Ingredients
- 3/4 cup unsalted butter, softened Let sit at room temperature for 30 minutes.
- 1 cup brown sugar Light or dark will work; dark provides more flavor.
- 1/2 cup molasses Use unsulfured for rich taste.
- 1 large egg Bring to room temperature.
- 1 teaspoon vanilla extract Pure extract enhances flavor.
For Dusting
- to taste powdered sugar For an attractive finishing touch.
Instructions
Preparation
- 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, cream the softened butter and brown sugar until smooth and fluffy.
- Add the molasses, egg, and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Roll the dough into balls approximately 1 inch in diameter and coat each ball in powdered sugar.
Baking
- Place the cookie balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Finishing Touch
- Dust with additional powdered sugar before serving.
Notes
Store in an airtight container at room temperature for up to a week. This dough can be made ahead and stored in the fridge or freezer for later use. Consider customizing with different spices or additions like chocolate chips.