Gingerbread Crinkle Cookies (Print-Friendly Version)
Whip up these mouthwatering gingerbread crinkles loaded with ginger, cinnamon and rich molasses. They're super soft and make fantastic winter treats. Grab the recipe now.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
2 1/4 cups plain flour
02 -
2 teaspoons ginger powder
03 -
1 teaspoon ground cinnamon
04 -
1 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1/2 teaspoon ground cloves
07 -
1/2 teaspoon ground nutmeg
→ Wet Ingredients
08 -
3/4 cup soft unsalted butter
09 -
1 cup packed brown sugar
10 -
1 large egg
11 -
1/4 cup molasses
12 -
2 teaspoons vanilla extract
→ For Coating
13 -
1/2 cup confectioners' sugar
# How to Make It:
01 -
Heat your oven to 350°F. Put parchment paper on your baking sheet.
02 -
Grab a medium bowl and mix plain flour, ginger powder, ground cinnamon, baking soda, salt, ground cloves, and ground nutmeg until they're all blended together.
03 -
Take a large bowl and use your electric mixer to beat the soft butter and brown sugar together until the mix looks fluffy and pale.
04 -
Add in the egg, molasses, and vanilla. Mix everything until you've got a smooth blend with no lumps.
05 -
Slowly add your dry stuff to the wet mix. Keep your mixer on low speed and blend until you end up with a nice soft dough.
06 -
Wrap the dough in plastic and stick it in the fridge for at least 30 minutes so it gets firm.
07 -
Scoop out tablespoon-sized bits of dough and roll them into balls. Dunk each ball into confectioners' sugar, making sure they're well covered.
08 -
Put your sugar-coated dough balls about 2 inches apart on your prepared baking sheet. Bake them for 10 to 12 minutes. You'll know they're done when they've spread out and have deep cracks on top. The edges should be set but the middle still soft.
09 -
Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack until they're completely cool.
# Extra Suggestions:
01 -
For the best crinkly look, don't skimp on the confectioners' sugar coating before you bake.