Gingerbread Crinkle Cookies
Festive Gingerbread Crinkle Cookies with a warm spice flavor, soft center, and a delightful crinkled sugar-coated finish.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp ground ginger Add more for a stronger ginger flavor.
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup powdered sugar For coating the cookies.
Wet Ingredients
- 3/4 cup unsalted butter Softened.
- 1/2 cup brown sugar Packed.
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg Room temperature.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the dry ingredients: flour, ginger, cinnamon, baking soda and salt.
- In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the molasses and egg. Mix until well combined.
- Gradually add the dry mixture into the wet mixture, mixing until just combined.
- Chill the dough for about 30 minutes.
Baking
- Scoop dough into tablespoon-sized balls and roll in powdered sugar.
- Place them on the prepared baking sheet with enough space between each cookie.
- Bake in preheated oven for about 10-12 minutes, or until the edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store leftover cookies in an airtight container at room temperature. For longer storage, freeze them in a freezer-safe container. Ensure to thaw frozen cookies before serving for the best texture.