why make this recipe

Gingerbread Crinkle Cookies are a delightful treat that combines the warm spices of ginger, cinnamon, and cloves, creating a cozy flavor perfect for the holiday season or any time you crave something sweet. These cookies are a fun twist on traditional gingerbread, featuring a crinkled top and a soft, chewy center. They’re not only delicious but also easy to make, making them a great choice for both novice and experienced bakers. Plus, the powdered sugar dusting adds a beautiful touch, enhancing their appeal on any cookie platter.

how to make Gingerbread Crinkle Cookies

Ingredients :

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup molasses
1 large egg
1/4 cup powdered sugar for dusting

Directions :

Preheat the oven to 350°F (175°C).
In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
In another bowl, cream the butter and brown sugar until light and fluffy.
Beat in the molasses and egg until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Roll the dough into balls and then roll in powdered sugar.
Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are set and the tops are crackled.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

how to serve Gingerbread Crinkle Cookies

Gingerbread Crinkle Cookies can be served warm or at room temperature. They pair well with a glass of milk, a cup of tea, or coffee. For an extra special touch, consider dressing them up with festive holiday platters or gifting them in a mason jar tied with a ribbon. They also make a lovely addition to any dessert table or cookie exchange.

how to store Gingerbread Crinkle Cookies

To keep your Gingerbread Crinkle Cookies fresh, store them in an airtight container at room temperature. They can be kept for about one week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, separating layers with parchment paper, and they’ll last up to three months.

tips to make Gingerbread Crinkle Cookies

Make sure your butter is softened to room temperature for easier mixing.
Don’t skip the rolling in powdered sugar; this gives the cookies their classic crinkled look and adds sweetness.
For a spicier kick, feel free to adjust the amount of ground ginger or add a dash of cayenne pepper.
If dough is too sticky, refrigerate it for about 30 minutes before rolling into balls.

variation

You can try adding chocolate chips or chopped nuts to the dough for extra texture. Another variation is to use different types of sugars, such as white granulated sugar or coconut sugar, for different flavors.

FAQs

1. Can I use other types of flour?
Yes, you may substitute with whole wheat flour or gluten-free flour, but the texture may vary slightly.

2. What can I use instead of molasses?
If you don’t have molasses, you can use honey or maple syrup, but this will change the flavor.

3. How can I prevent the cookies from spreading too much?
Make sure to chill the dough for at least 30 minutes before baking, which can help them maintain their shape.

Gingerbread Crinkle Cookies

Print Recipe

Delightfully spiced Gingerbread Crinkle Cookies with a soft center and beautiful powdered sugar dusting, perfect for the holidays.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
In another bowl, cream the butter and brown sugar until light and fluffy.
Beat in the molasses and egg until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
Roll the dough into balls and then roll in powdered sugar.
Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are set and the tops are crackled.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 85mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg

Keywords: gingerbread, cookies, holiday baking, crinkle cookies