Gingerbread Crinkle Cookies are a delightful treat that brings warmth and cheer to any holiday gathering. I remember baking these with my daughter, Lily, who insisted on adding extra sprinkles because, in her words, ‘more is always better!’ These cookies are soft, chewy, and have that classic gingerbread flavor that makes them a festive favorite.
Table of Contents
Why You’ll Love It
- They’re easy to make and perfect for cookie exchanges.
- The crinkle effect adds a fun touch to your holiday cookie platter.
- They fill your kitchen with the warm aroma of spices.
- Everyone loves the combination of ginger and sweetness.
Pure Comfort
These cookies are pure comfort, perfect for cozy evenings with family or friends. Just imagine biting into a soft, spiced cookie while sipping hot cocoa. It’s like a warm hug on a chilly day!
What You Need
- 1 cup 1 cup all-purpose flour (120 g) – Sifted for a lighter texture.
- 1 tsp 1 tsp baking soda – Helps the cookies rise.
- 1 tsp 1 tsp ground ginger – Adds that classic ginger flavor.
- 1 tsp 1 tsp ground cinnamon – For warmth and spice.
- 1/2 tsp 1/2 tsp ground cloves – A little goes a long way.
- 1/2 tsp 1/2 tsp salt – Balances the sweetness.
- 1/4 cup 1/4 cup unsalted butter, softened (60 g) – Bring to room temperature for easy mixing.
- 1/2 cup 1/2 cup brown sugar, packed (100 g) – For that rich flavor.
- 1/4 cup 1/4 cup molasses (60 ml) – Gives the cookies their signature taste.
- 1 1 large egg – Bind the ingredients together.
- 1/2 cup 1/2 cup powdered sugar (60 g) – For rolling the cookies before baking.
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the dough a day in advance.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). This step is crucial as it ensures your cookies bake evenly and come out perfectly crinkled.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. This helps to evenly distribute the spices, giving every bite that warm, festive flavor.
- In another bowl, cream the softened butter and brown sugar until light and fluffy. You’ll know it’s ready when it looks pale and airy, which usually takes about 2-3 minutes.
- Add the molasses and egg to the butter mixture, mixing until well combined. The mixture should be smooth and glossy, making it a delight to work with.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; you want those cookies to stay soft and chewy.
- Chill the dough in the refrigerator for about 30 minutes. This helps the flavors meld and makes it easier to handle.
- Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in powdered sugar until well coated. This gives them that classic crinkle look when baked.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. They’ll spread as they bake, so give them room to grow.
- Bake for 10-12 minutes or until the edges are set and the tops are crinkled. They should look slightly soft in the center; they will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them maintain their shape and prevents them from breaking.
Make It Perfect
- For a spicier kick, feel free to add an extra teaspoon of ground ginger.
- Make sure your butter is softened to room temperature for easy mixing.
- If you want a little crunch, try adding chopped nuts or chocolate chips.
- Store cookies in an airtight container to keep them fresh.
Mix It Up
- Substitute honey for molasses for a different flavor profile.
- Try adding a teaspoon of vanilla extract for added sweetness.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
Perfect Partners
- Serve with a warm cup of tea or coffee.
- Pair with a scoop of vanilla ice cream for a delightful dessert.
- Great for cookie exchanges or holiday parties.
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FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it.
How do I store leftover cookies?
Store them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Absolutely! Freeze the baked cookies in a single layer, then transfer to a bag for up to three months.
What can I substitute for molasses?
You can use honey or maple syrup as a substitute.
Why are my cookies flat?
They might be flat if the butter was too warm or if the dough wasn’t chilled long enough.
Conclusion
These Gingerbread Crinkle Cookies are sure to be a hit this holiday season. With their festive spice and delightful crinkle, they make the perfect addition to any cookie platter. So gather your loved ones, bake a batch, and enjoy the warmth of the season together!
Gingerbread Crinkle Cookies Festive Spice Drop Treats
Ingredients
Equipment
Method
- Preheat your oven to 350 °F (175 °C).
- Whisk together flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
- Cream the softened butter and brown sugar until light and fluffy.
- Add molasses and egg to the butter mixture and mix until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each dough ball in powdered sugar until well coated.
- Place dough balls on a parchment-lined baking sheet about 2 inches apart.
- Bake for 10-12 minutes until edges are set and tops look crinkled but centers are soft.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.