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Gingerbread Crinkle Cookies

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These Gingerbread Crinkle Cookies are soft, chewy, and bursting with warm spices. Coated in powdered sugar, they create a beautiful cracked appearance as they bake, making them perfect for the holidays.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup molasses
  • 1 large egg
  • 2 tablespoons milk
  • 1 cup powdered sugar, for rolling

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the molasses and egg, then stir in the milk.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Cover the dough and chill for at least 2 hours, or preferably overnight.
  5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  6. Place the powdered sugar in a shallow bowl.
  7. Roll the dough into 1-inch balls and roll each ball in the powdered sugar, coating completely.
  8. Place the coated dough balls on the prepared baking sheets, about 2 inches apart.
  9. Bake for 8-10 minutes, or until the edges are set and the tops are cracked.
  10. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra chewy cookies, don’t overbake them. They should still be slightly soft in the center when you remove them from the oven. Serve warm with a glass of milk or hot cocoa.

Find it online: https://cubaqueen.com/gingerbread-crinkle-cookies/