Gingerbread Crinkle Cookies
Soft and chewy spiced gingerbread crinkle cookies, perfect for your Christmas cookie box or Santa plate.
Servings: 36 cookies
Calories: 110kcal
Ingredients
- ¾ cup unsalted butter
- ¾ cup granulated white sugar
- 1 large large egg
- ½ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 1 tsp baking soda
- ½ tsp salt
- ¼ teaspoon black pepper
- ½ cup granulated white sugar for rolling
- ½ cup powdered sugar for rolling
Instructions
- Cream the butter and sugar together in a large mixing bowl or the bowl of a stand mixer.
- Add the egg, molasses, and vanilla. Mix well.
- Combine the dry ingredients in a separate bowl (flour, baking soda, spices, salt, pepper.) Mix well until you have a thick cookie dough.
- Flatten the cookie dough into a disc. Wrap in plastic wrap, and refrigerate for at least an hour.
- Preheat the oven to 350℉ (200℃).
- Portion the dough using a 1 ½ tablespoon cookie scoop. Roll into balls. You'll get about 36 cookies.
- Place the white sugar in one bowl and the sifted powdered sugar in another bowl. Place a cookie dough into the white sugar and toss to coat well. Next, coat the sugar coated cookie dough ball in the powdered sugar.
- Lay the cookies out on a baking sheet, 12 per sheet, evenly spaced.
- Back for 12 minutes or until done. They will flatten, turn darker around the edges, but be soft and chewy inside, and have a crackled appearance on the top.
Video
Notes
Don't skip chilling the dough! Chilling for at least 1 hour is essential to prevent the cookies from spreading too much while baking.
Using two layers of sugar achieves the best crinkle effect.
Bake just until the edges are set and the centers are slightly soft for a chewy texture.
These cookies stay fresh for up to 5 days in an airtight container.
To store the baked cookies for longer flash freeze them by laying them on a sheet tray and freezing for about 2 hours. Transfer the cookies to an airtight container or zip top bag and store for about 3 months.
TIP: Most of the cookies will be fine when you bring them out of the freezer, but some of the ones that had a thinner coating of powdered sugar may not be as coated anymore. You can sprinkle more sugar on them using a fine mesh sieve.
Nutrition
Calories: 110kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Fiber: 0.4g | Sugar: 10g | Calcium: 20mg | Iron: 1mg
https://www.pipercooks.com/gingerbread-crinkle-cookies/
Or visit the QR code below.