Gingerbread Crinkle Cookies
Delicious festive cookies with a crinkly top, dusted in powdered sugar, combining the warm spices of ginger, cinnamon, and cloves.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For Dusting
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- In another bowl, beat together brown sugar, molasses, and butter until smooth. Add the egg and vanilla extract, mixing until well combined.
- Gradually add the dry mixture to the wet ingredients, stirring until combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in powdered sugar.
- Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are firm.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve these cookies warm or at room temperature. They pair wonderfully with hot chocolate, coffee, or tea. Store in an airtight container at room temperature for up to a week or freeze for up to three months. For softer cookies, bake slightly less. Experiment with different spices and textures.