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Gingerbread Crinkle Cookies

Delightful soft and chewy cookies packed with spicy ginger and molasses, dusted in powdered sugar, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • 2 tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp baking soda
  • ½ tsp salt
Wet Ingredients
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/3 cup molasses
  • 1 large egg
Coating
  • as needed cup powdered sugar for rolling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt until well combined.
  3. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2-3 minutes on medium speed.
  4. Add the molasses and egg to the butter-sugar mixture, beating until smooth and well incorporated.
  5. Gradually add the dry ingredients to the wet mixture, mixing until combined, but don't overmix.
  6. Cover the dough and refrigerate for about 15 minutes.
Baking
  1. Once chilled, scoop about a tablespoon of dough, roll it into a ball, and roll it in powdered sugar.
  2. Place the cookies on the prepared baking sheet, giving them space to expand.
  3. Bake for 8-10 minutes, or until they start to crack on top.
  4. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For best results, chill the dough and do not overbake. Store in an airtight container at room temperature or freeze for longer storage. Excellent when paired with spiced chai or eggnog.