why make this recipe
Gingerbread crinkle cookies are warm, soft, and full of spice. They bake fast and use simple pantry ingredients. These cookies are great for holidays, gift boxes, or a cozy treat with tea or milk.
introduction
This recipe makes soft, crackled gingerbread cookies with a sweet powdered sugar finish. The dough is easy to mix and the cookies spread and crack as they bake. You will get a batch of classic, spicy cookies that look pretty and taste rich.
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
Serve warm or at room temperature. They go well with hot tea, coffee, or a glass of milk. Stack them in a tin for gifts or lay them on a plate for a party.
how to store Gingerbread Crinkle Cookies
Let cookies cool fully. Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving.
tips to make Gingerbread Crinkle Cookies
- Measure flour by spooning into the cup and leveling off.
- Use room temperature butter and egg for easy mixing.
- Chill dough 15 minutes if it feels too soft to roll.
- Roll cookies well in powdered sugar so they get bright cracks.
- Do not overbake; remove when edges are set and centers still soft.
variation (if any)
- Add 1/2 teaspoon ground nutmeg for extra warmth.
- Replace half the molasses with honey for a milder flavor.
- Use a mix of white and brown sugar for a lighter texture.
- Make mini cookies for bite-size treats and bake 8-10 minutes.
FAQs
Q: Can I use margarine instead of butter?
A: Margarine can work, but butter gives better flavor and texture.
Q: Why do my cookies not crack?
A: If the dough is too warm or not rolled well in powdered sugar, cracks may not appear. Chill the dough and roll thickly in sugar.
Q: Can I make the dough ahead?
A: Yes. You can refrigerate the dough up to 2 days or freeze for 1 month. Let thaw and warm slightly before rolling.
Q: Can I make them gluten-free?
A: You can try a 1-to-1 gluten-free flour blend, but texture may change.
Q: How do I keep cookies soft?
A: Store with a slice of bread in the container or use an airtight container to keep moisture.
Conclusion
For a similar take and more tips, see Gingerbread Crinkle Cookies – If You Give a Blonde a Kitchen.
Print
Gingerbread Crinkle Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Warm and soft gingerbread cookies with a sweet powdered sugar finish, perfect for the holidays or cozy treats.
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
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
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Gingerbread, Cookies, Holiday Treats, Dessert, Baking