
If you’re searching for a quick and delicious holiday treat, look no further! These easy gingerbread crinkle cookies are perfect for any festive occasion. With their light, fluffy interior and a crispy exterior, they make a sweet addition to your Christmas dessert table.
Ingredients:
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Powdered sugar (for rolling)
Instructions:
- Cream butter and sugar: In a large bowl, beat together the softened butter and brown sugar with a hand mixer for about 3 minutes until the mixture is smooth and airy.
- Add molasses and egg: Stir in the molasses and egg until fully incorporated.
- Mix dry ingredients: In a separate bowl, sift together the flour, baking soda, and spices (nutmeg, ginger, cinnamon). Gradually add this dry mixture to the wet ingredients, mixing until the dough is well combined and no flour is visible.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate it for at least 2 hours. This step helps the dough firm up and prevents it from being too sticky.
- Preheat oven: While the dough is chilling, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape the cookies: Once the dough is chilled, roll it into 18-20 tablespoon-sized balls. Roll each ball in powdered sugar, ensuring they are fully coated.
- Bake: Place the dough balls about 3 inches apart on the prepared baking sheet. Bake for about 10 minutes, until the cookies form a golden shell with a slightly soft center.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
Baking Tips:
- Don’t overwork the dough: Be careful not to overmix, as it can lead to dense cookies.
- Chill the dough: Chilling the dough for at least 2 hours makes it easier to handle and creates a more consistent cookie texture.
- Coat generously in powdered sugar: This helps create the signature crinkled effect when the cookies bake.
Storage:
To store leftover cookies, place them in an airtight container or resealable bag. They will stay fresh at room temperature for up to 5 days. You can also refrigerate them for up to 2 weeks or freeze them for up to 2 months.
Nutrition (per cookie):
- Calories: 101 kcal
- Carbohydrates: 26g
- Protein: 2g
- Fat: 4g
- Cholesterol: 15mg
- Sodium: 140mg
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