Gingerbread Crinkle Cookies
These festive cookies are a delightful blend of chewy gingerbread spice and a soft, sugary exterior. As they bake, the dough "crinkles," revealing a beautiful contrast between the dark, spicy cookie and the sweet powdered sugar coating. A Christmas classic with a fun, inviting texture! Gingerbread is synonymous with Christmas, crinkle cookies are popular, easy to make, and great for holiday cookie platters.
Ingrédients
Method
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- Wet Ingredients: In a large bowl, cream together softened butter and brown sugar until light and fluffy. Beat in the egg, then stir in molasses and vanilla extract.
- Combine & Chill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft. Cover the bowl and chill the dough for at least 1-2 hours (or up to 24 hours) to firm up.
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
- Roll & Coat: Scoop dough by rounded tablespoons. Roll each portion into a ball, then generously roll each ball in powdered sugar, ensuring it’s completely coated.
- Bake: Place coated dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft, allowing the crinkles to form.
- Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
