Gingerbread Crinkle Cookies for the Holiday Season
These Gingerbread Crinkle Cookies are soft, chewy, and coated in powdered sugar, making them a festive treat perfect for holiday celebrations. They are ideal for cookie swaps and sharing with friends and family.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup packed brown sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for coating
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla to the butter-sugar mixture and blend until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Cover the dough and refrigerate for at least 30 minutes.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each ball in powdered sugar until fully coated and place on the baking sheet.
- Bake for 10-12 minutes until edges are set and tops are crinkled.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for easier handling and a better texture.