Description
Delightful and chewy gingerbread crinkle cookies with a crackled appearance, perfect for the holiday season or cozy gatherings.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop tablespoon-sized balls of dough, rolling each in powdered sugar.
- Place the balls on a parchment-lined baking sheet with space between them.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg