Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are the perfect way to get into the holiday spirit! They're soft and chewy, with a classic gingerbread flavor that's sure to please. Plus, they're so easy to make that you'll be able to whip up a batch in no time!
Servings: 3 dozen cookies
Ingredients
- 2-⅓ cups all-purpose flour 280 grams
- 1-¾ teaspoons ground ginger
- 1-½ teaspoons cinnamon
- 1-½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon baking soda
- 10 tablespoons butter softened (141 grams)
- ½ cup brown sugar 105 grams
- ⅓ cup granulated sugar 67 grams
- 1 egg
- ½ cup unsulphured molasses 170 grams
- 1 teaspoon vanilla extract
- 1-½ cups powdered sugar to coat the cookies
Instructions
- Combine the four, ginger, cinnamon, nutmeg, and cloves, salt, and baking soda in a large bowl. Whisk to sift the ingredients well and get out any lumps.
- In a separate mixing bowl, add the butter, brown sugar, and granulated sugar. Beat with an electric mixer until light and fluffy, about 4 to 5 minutes.
- Add the egg and beat until thoroughly incorporated. Add the molasses and vanilla and beat well.
- Gradually add the flour mixture in three additions, scraping the bottom of the bowl between additions. Mix until well combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least one hour.
- Place the powdered sugar in a shallow bowl or a pie dish.
- Preheat the oven to 375°F and line a baking sheet with parchment paper
- Use a small cookie scoop (1 tablespoon) to scoop balls of dough.
- Roll the balls of dough in the powdered sugar to coat them thoroughly. Place the balls of dough on the baking sheet about 2-inches apart.
- Bake for 10 to 12 minutes. They should look slightly puffy and cracked. The edges will look set and the middle of the cookie should still look moist and soft.
- Let the cookies cool on the baking sheet for 5 to 10 minutes then
Notes
- Use a small cookie scoop that holds about 1 tablespoon of dough. A #70 or #60 cookie scoop are the right size.
- You do not need to roll the dough in your hands if you use a cookie scoop. The balls of dough will form smoother balls when you roll them in the powdered sugar.
- Some of the powdered sugar will dissolve and fade as the cookies bake. Roll a thick layer of powdered sugar on the balls of cookie dough and don’t shake the excess powdered sugar off. That way you will have a more striking contrast when the cookies finish baking.
Nutrition
Serving: 1 | Calories: 124kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 95mg | Sugar: 14g
