Go Back

Gingerbread Crinkle Cookies

Delightfully spiced cookies with a crinkled top, perfect for the holiday season and a wonderful treat to share with family and friends.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Use a high-quality flour like King Arthur or Gold Medal for the best texture.
  • 2 teaspoons ground ginger Freshly ground ginger will elevate the flavor a notch.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened Ensure your butter is at room temperature for easy creaming.
  • 1 cup brown sugar, packed
  • 1/4 cup molasses Choose unsulfured molasses for a smoother taste.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for dusting Sift for a fluffy finish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. In another bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes with a hand mixer.
  4. Mix in the molasses, egg, and vanilla extract until well incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
  6. Chill the dough in the refrigerator for about 30 minutes.
  7. Roll the chilled dough into 1-inch balls and roll each ball in powdered sugar until coated.
  8. Place the balls spaced out on the prepared baking sheets.
  9. Bake for about 10-12 minutes or until the edges are set and the tops look crackled.
  10. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Cookies can be stored in an airtight container for up to a week. For freshness, refrigerate them or freeze for up to 3 months.