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Gingerbread Crinkle Cookies

These soft, spiced cookies are rolled in powdered sugar for a beautiful cracked finish, perfect for the holiday season.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
For Dusting
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  3. In another bowl, cream together the butter and brown sugar until light and fluffy.
  4. Add molasses, egg, and vanilla extract to the butter mixture and mix well.
  5. Gradually add in the dry ingredients until combined.
  6. Chill the dough for about 30 minutes in the refrigerator.
Baking
  1. Scoop out dough and roll into balls, then roll in powdered sugar.
  2. Place on a baking sheet lined with parchment paper, spacing them apart.
  3. Bake for 10-12 minutes until the edges are set and the tops are cracked.
  4. Allow to cool on the baking sheet for a few minutes before transferring to wire racks.

Notes

Serve warm or at room temperature. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Chilling the dough is crucial for best results.