Gingerbread Crinkle Cookies
Delightful cookies infused with warm spices, perfect for holiday gatherings and cozy evenings.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
For Dusting
- 1 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- In a bowl, whisk together the all-purpose flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Roll the dough into balls and then roll them in powdered sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are set and the tops are beautifully crinkled.
- Let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Allow butter to soften adequately before creaming. Roll cookie balls thoroughly in powdered sugar for the signature crinkle effect.