Gingerbread Crinkle Cookies
These Gingerbread Crinkle Cookies are soft, chewy, and bursting with warm spices. Their signature crinkled tops and rich molasses flavor make them the perfect holiday treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar, plus more for rolling
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl, cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the molasses, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and chill for at least 2 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls. Roll each ball in granulated sugar.
- Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the tops are crinkled.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a deeper molasses flavor, use dark molasses. Serve with a glass of cold milk or a warm cup of coffee.
Find it online: https://momsgate.com/gingerbread-crinkle-cookies/