Gingerbread Crinkle Cookies (Print-Friendly Version)
Whip up traditional gingerbread crinkle cookies loaded with ginger, cinnamon, and sweet molasses. They're amazing for holiday snacking or winter treats. Wonderfully soft and chewy. Tap to save.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
2 1/4 cups plain flour
02 -
2 teaspoons ginger powder
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
→ Wet Ingredients
08 -
3/4 cup softened unsalted butter
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1 cup packed brown sugar
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1 large egg
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1/4 cup molasses
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2 teaspoons vanilla extract
→ For Coating
13 -
1/2 cup confectioners' sugar
# How to Make It:
01 -
Get your oven hot at 350°F. Put some 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 together until they're well combined.
03 -
Take a large bowl and beat the soft unsalted butter with brown sugar using an electric mixer until they're fluffy and pale.
04 -
Add the egg, molasses, and vanilla extract to your butter mix. Beat everything until you've got a smooth blend.
05 -
Slowly add your flour mixture to the butter mixture. Mix on low speed until you've made a nice soft dough.
06 -
Wrap your dough in plastic and stick it in the fridge for at least half an hour so it gets firm.
07 -
Take tablespoons of dough and roll them into balls. Then roll each ball in confectioners' sugar until they're totally covered.
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Put your sugar-coated dough balls on the baking sheet, keeping them about 2 inches apart. Bake them for 10-12 minutes until you see deep cracks form on top and the edges set while middles stay soft.
09 -
Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool all the way.
# Extra Suggestions:
01 -
For the best crinkle look, don't skimp on the confectioners' sugar coating before you bake.