why make this recipe
Gingerbread Crinkle Cookies are not just delicious; they bring the warmth of spices into your home, especially during the holiday season. The combination of ginger, cinnamon, and molasses creates a festive flavor that everyone loves. Plus, their crinkly tops dusted with powdered sugar make them visually appealing and perfect for sharing.
how to make Gingerbread Crinkle Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, ginger, cinnamon, baking soda, and salt.
- In another large bowl, cream the butter and brown sugar until fluffy. Add molasses, egg, and vanilla, and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough for about 30 minutes.
- Roll the dough into small balls and then roll each ball in powdered sugar until well coated.
- Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges look set but the centers are soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Gingerbread Crinkle Cookies
Serve Gingerbread Crinkle Cookies on a festive platter. They go well with a cup of hot cocoa or a warm glass of milk. You can also add them to holiday gift boxes or bags.
how to store Gingerbread Crinkle Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for about a week. You can also freeze them for longer storage. Just make sure to place parchment paper between layers of cookies to prevent sticking.
tips to make Gingerbread Crinkle Cookies
- Don’t skip the chilling step. It helps the cookies maintain their shape and enhances the flavors.
- Use a cookie scoop for uniform sizes, which helps in even baking.
- Adjust the amount of spices to suit your taste. You can add nutmeg or allspice for an extra kick.
Serving Ideas
These cookies are great for holiday parties, cookie exchanges, or simply to enjoy at home. You can serve them alongside other baked goods for a delightful spread.
Final Thoughts
Gingerbread Crinkle Cookies are not only simple to make, but they also bring a festive spirit into your kitchen. With their spicy flavor and inviting appearance, they are sure to be a hit among family and friends.
FAQs
Can I use brown sugar instead of white sugar?
Yes, the recipe already calls for brown sugar, which adds to the flavor and moisture of the cookies.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 3 days before baking.
What spices can I add to change the flavor?
You can add nutmeg, allspice, or even clove for a different twist on the traditional gingerbread flavor.
Gingerbread Crinkle Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For Dusting
- 1/2 cup powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the flour, ginger, cinnamon, baking soda, and salt.
- In another large bowl, cream the butter and brown sugar until fluffy. Add molasses, egg, and vanilla, and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough for about 30 minutes.
Baking
- Roll the dough into small balls and then roll each ball in powdered sugar until well coated.
- Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges look set but the centers are soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.