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Gingerbread Crinkle Cookies

Soft and Spiced Gingerbread Crinkle Cookies

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  • Author: Jake
  • Prep Time: Active: 20 minutes Inactive (chilling): 2 hours
  • Cook Time: 10-12 minutes per batch
  • Total Time: Approximately 2 hours 30 minutes
  • Yield: Approximately 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Gingerbread Crinkle Cookies are soft, chewy, and bursting with warm spices. Coated in powdered sugar, they develop a beautiful crinkle effect as they bake, making them as delightful to look at as they are to eat.

Ingredients

Units Scale
  • Dry Ingredients:
    • 2 1/4 cups (280g) all-purpose flour
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
  • Wet Ingredients:
    • 3/4 cup (170g) unsalted butter, melted and slightly cooled
    • 1 cup (200g) granulated sugar
    • 1/4 cup (60ml) unsulfured molasses
    • 1 large egg, at room temperature
    • 1 teaspoon pure vanilla extract
  • For Rolling:
    • 1/2 cup (100g) granulated sugar
    • 1/2 cup (60g) confectioners’ sugar

Instructions

  1. Prepare the Dough:
    1. In a medium bowl, whisk together the dry ingredients: flour, ground spices, baking soda, and salt.
    2. In a large bowl, combine the melted butter and 1 cup granulated sugar, mixing until smooth. Add the molasses, egg, and vanilla extract, and mix until fully incorporated.
    3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
  2. Chill the Dough:
    1. Cover the dough with plastic wrap and refrigerate for at least 2 hours or until firm. Chilling helps prevent excessive spreading and makes the dough easier to handle.
  3. Preheat the Oven:
    1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  4. Shape and Coat the Cookies:
    1. Scoop tablespoon-sized portions of dough and roll them into balls.
    2. Roll each dough ball first in granulated sugar, then in confectioners’ sugar, ensuring an even coating. This double coating enhances the crinkle appearance.
  5. Bake:
    1. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
    2. Bake for 10-12 minutes, or until the cookies have spread and the tops have formed crinkles. The centers should be soft and slightly undercooked.
  6. Cool:
    1. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to one week.
  • Freezing: The dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling and baking.
  • Spice Adjustments: Feel free to adjust the spice levels to suit your taste. Adding a pinch of black pepper can provide an extra kick.

Nutrition

  • Calories: 130
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 20g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://justworthi.com/soft-and-spiced-gingerbread-crinkle-cookies/