Gingerbread Crinkle Cookies (Recipe for Printing)
Bake classic gingerbread crinkle cookies spiced with ginger, cinnamon, and molasses. Perfect as holiday treats or winter desserts. Deliciously soft and chewy. Save & click.
# What You Need:
→ Dry Ingredients
01 -
2 1/4 cups all-purpose flour
02 -
2 teaspoons ground ginger
03 -
1 teaspoon ground cinnamon
04 -
1 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1/2 teaspoon ground cloves
07 -
1/2 teaspoon ground nutmeg
→ Wet Ingredients
08 -
3/4 cup unsalted butter, softened
09 -
1 cup brown sugar, packed
10 -
1 large egg
11 -
1/4 cup molasses
12 -
2 teaspoons vanilla extract
→ For Coating
13 -
1/2 cup powdered sugar
# How to Make It:
01 -
Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, baking soda, salt, ground cloves, and ground nutmeg until evenly combined.
03 -
In a large bowl, use an electric mixer to cream together the softened unsalted butter and brown sugar until light and fluffy.
04 -
Beat in the egg, molasses, and vanilla extract until the mixture is smooth and well blended.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.
06 -
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
07 -
Scoop tablespoon portions of dough and roll into balls. Roll each ball generously in powdered sugar to coat.
08 -
Arrange powdered sugar-coated dough balls about 2 inches apart on the prepared baking sheet. Bake in preheated oven for 10 to 12 minutes, until cookies have spread and tops show deep cracks. Edges should be set while centers remain soft.
09 -
Leave cookies on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
# Extra Tips:
01 -
For pronounced crinkle effect, coat each dough ball generously in powdered sugar before baking.