Gingerbread Crinkle Cookies
These soft and sweet Gingerbread Crinkle Cookies are perfect for sharing. Their delightful spiced aroma and beautiful powdered sugar coating make them a holiday favorite.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure the butter is softened for easy mixing.
- 1 cup brown sugar, packed
- 1/4 cup molasses Honey can be used as a substitute.
- 1 large egg Can be substituted with applesauce or a flax egg for vegan version.
- 1 teaspoon vanilla extract
Coating
- 1/2 cup powdered sugar For coating the cookie balls.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses, egg, and vanilla.
- Gradually add dry ingredients to the wet ingredients, mixing until well combined.
- Scoop out dough and roll into balls, then roll each ball in powdered sugar to coat.
- Place on a baking sheet lined with parchment paper and bake for 10-12 minutes.
- Allow to cool before serving.
Notes
To keep cookies fresh, store them in an airtight container at room temperature for up to a week. Dough can be frozen before baking.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g
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