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- 2 ½ cups all-purpose flour - 2 teaspoons baking soda - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground cloves - ¼ teaspoon salt - ½ cup unsalted butter - 1 cup brown sugar - 1 large egg - ¼ cup molasses - 1 teaspoon vanilla extract - ½ cup powdered sugar Let’s talk about the ingredients. First, the dry ingredients create the base for our cookies. The flour gives structure. Baking soda makes them rise. The spices add warmth and comfort. You can smell the ginger and cinnamon as you mix. Next, we have our wet ingredients. Butter makes the cookies rich. Brown sugar adds sweetness and moisture. The egg binds everything together. Molasses brings a deep flavor, while vanilla adds a lovely aroma. Finally, we coat the cookies in powdered sugar. This step is key! It gives the cookies their signature crinkle look. The sugar also adds a sweet crunch that contrasts the soft center. Each ingredient plays its part in creating the perfect Gingerbread Crinkle Cookie. You will taste the care in every bite! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a bowl, combine 2 ½ cups of all-purpose flour, 2 teaspoons of baking soda, and spices: - 1 tablespoon of ground ginger - 1 tablespoon of ground cinnamon - ½ teaspoon of ground nutmeg - ½ teaspoon of ground cloves - ¼ teaspoon of salt. - Whisk them together until blended. Set this mixture aside. - In a large bowl, cream ½ cup of softened unsalted butter with 1 cup of brown sugar. - Beat it until fluffy, about 2-3 minutes. - Add 1 large egg, ¼ cup of molasses, and 1 teaspoon of vanilla extract. - Mix on low speed until smooth. - Gradually add the dry mixture to the wet mixture. - Mix on low speed just until combined. - It’s okay if a few flour streaks remain. - Cover the dough with plastic wrap. Chill it in the fridge for 30 minutes. - After chilling, scoop portions of the dough using a tablespoon. - Roll each portion into a ball and coat it in ½ cup of powdered sugar. - Place the sugar-coated dough balls on the prepared baking sheet, spacing them 2 inches apart. - Bake in the preheated oven for 10-12 minutes. - The edges should look set, and the tops will have a crinkly texture. - After baking, let the cookies cool on the baking sheet for 5 minutes. - Gently transfer them to a wire rack to cool completely. The key to those lovely crinkles lies in the powdered sugar. Roll each dough ball well, coating it generously. This sugar helps create that classic crinkle effect during baking. Avoid overmixing your dough. Mix just until combined. A few flour streaks are fine. Overmixing can change the cookie’s texture and ruin the crinkle. To check for doneness, look for set edges. The tops should have a crinkled look. If they look too soft, bake a minute longer. For even baking, space the dough balls about two inches apart. This helps the cookies spread without merging. Using parchment paper also aids in even browning. Serve your cookies on a festive platter. Dust them with extra powdered sugar for a snowy effect. This adds to their charm and makes them look special. Pair these cookies with hot cocoa or spiced tea. The warm drinks enhance the cozy feeling of the season. Enjoy these delightful treats with family and friends! Pro Tips Chill the Dough: Chilling the dough for at least 30 minutes is essential for achieving the perfect texture and preventing the cookies from spreading too much while baking. Use Fresh Spices: For the best flavor, ensure your spices are fresh. Ground spices lose their potency over time, so consider using whole spices and grinding them yourself if possible. Don't Overbake: Keep an eye on the cookies as they bake; they should be soft in the center and just set around the edges. Overbaking can result in dry cookies. Extra Powdered Sugar: For an extra festive touch, roll the cookies in powdered sugar again after they have cooled for a beautiful snow-like effect. {{image_4}} You can change the spice mix to make new flavors. Try using cardamom or allspice for a unique taste. Adding citrus zest, like orange or lemon, gives a fresh twist. This bright flavor contrasts well with the warm spices. Want to make these cookies even more fun? Toss in chocolate chips for a sweet bite. Chopped nuts add a nice crunch, while dried fruit brings a chewy texture. Each mix-in creates a new cookie experience. If you need gluten-free cookies, you can swap the flour. Use almond flour or a gluten-free flour blend. Make sure to check the blend has xantham gum for the right texture. These swaps keep the cookies tasty and enjoyable for everyone. To keep your Gingerbread Crinkle Cookies fresh, let them cool completely. Once cooled, store them in an airtight container. This keeps them soft and tasty. You can stack them in layers with parchment paper in between. This method prevents sticking. The cookies stay fresh for about a week at room temperature. For longer storage, keep them in the fridge. Just remember to seal them well. The best containers for cookies are glass or plastic. Choose a container with a tight lid. This helps keep moisture out. If you have a cookie jar, that works too! Just make sure it seals well. You can freeze the cookie dough or the baked cookies. To freeze the dough, scoop it into balls. Place the balls on a baking sheet and freeze them for about two hours. After they are firm, transfer them to a freezer bag. Label the bag with the date and type of cookie. The dough lasts up to three months in the freezer. To freeze baked cookies, let them cool completely. Then, stack them with parchment paper in between. Place them in a freezer-safe container. They can stay in the freezer for three months as well. When you want to enjoy cookies, thaw dough or cookies in the fridge overnight. If you need them fast, let the cookies sit at room temperature for about an hour. For baked cookies, you can also reheat them. Just pop them in a 300°F (150°C) oven for a few minutes. Enjoy them warm! Gingerbread Crinkle Cookies stand out because of their unique texture. They have a soft, chewy center, with a crinkled surface. This crinkling happens when you roll the dough in powdered sugar. The sugar crust creates a delightful contrast to the soft cookie inside. It gives each bite a burst of sweetness that pairs perfectly with the warm spices. These cookies feel festive and fun, making them a great treat. Yes, you can use substitutes for molasses. Some good options include: - Honey - Maple syrup - Dark corn syrup These alternatives may change the flavor slightly. Honey adds a floral note, while maple syrup gives a touch of woodiness. Always choose a thick liquid for the best results. Use the same amount as the recipe calls for molasses. To keep your cookies from spreading too much, follow these tips: - Chill the dough for 30 minutes. This firms up the butter. - Space the dough balls at least 2 inches apart on the baking sheet. - Use a preheated oven set at 350°F (175°C). These steps help the cookies hold their shape. Avoid overmixing the dough, as this can create excess warmth and lead to spreading. We covered how to make gingerbread crinkle cookies, from ingredients to baking tips. You learned about the perfect spice blend, the right mixing method, and how to store your cookies. Don’t forget the fun variations you can try. These tips will help you enjoy baking while creating delicious treats. Follow these steps, and make your kitchen smell wonderful. Happy baking!

Gingerbread Crinkle Cookies

Deliciously spiced cookies with a crinkly sugar coating, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup brown sugar, tightly packed
  • 1 large egg, at room temperature
  • 0.25 cup molasses
  • 1 teaspoon vanilla extract
  • 0.5 cup powdered sugar (for rolling the cookies)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
  • In a medium-sized bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisk them together until well blended, then set this mixture aside.
  • In a large mixing bowl, using an electric mixer, cream the softened butter and brown sugar on medium speed until the mixture is light and fluffy, taking about 2-3 minutes.
  • Add the large egg, molasses, and vanilla extract to the creamed mixture. Beat on low speed until all the ingredients are well incorporated and the mixture is smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; a few flour streaks are okay.
  • Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes. This step helps firm up the dough, making it easier to handle.
  • Once chilled, use a tablespoon to scoop portions of the dough and roll them into balls between your palms.
  • Generously roll each ball in powdered sugar until well-coated. This step is crucial for achieving the signature crinkle effect.
  • Arrange the sugar-coated dough balls on your prepared baking sheet, ensuring to space them about 2 inches apart for even baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges appear set and the tops have created a delightful crinkly texture.
  • After baking, allow the cookies to cool on the baking sheet for 5 minutes. Then gently transfer them to a wire rack to cool completely.

Notes

Serve the cooled cookies on a festive platter and dust with a bit of extra powdered sugar for a snow-covered look.
Keyword cookies, gingerbread, holiday