Description
Gingerbread Crinkle Cookies make a festive and flavorful treat. These cookies feature warm spices and a beautiful cracked sugar coating, perfect for any holiday gathering.
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ¼ cup (60ml) molasses
- 2 teaspoons vanilla extract
- ½ cup (60g) powdered sugar, for coating
Instructions
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully combined.
- In a separate large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg, molasses, and vanilla extract. Beat again until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients just until combined.
- Cover the dough tightly and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll each portion into a ball.
- Roll each dough ball generously in powdered sugar until fully coated.
- Place the coated dough balls about 2 inches apart on a baking sheet.
- Bake for 10 to 12 minutes, or until the cookies have spread and the tops have deep cracks.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Chilling the dough is essential for a deep crackle effect.
- Use a generous powdered sugar coating for better contrast.
- Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American