Soft, chewy, and full of warm holiday spices, these Gingerbread Crinkle Cookies are a festive treat that’s as beautiful as they are delicious. Perfect for holiday gatherings or cozy evenings by the fire!
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ⅓ cup molasses
- 1 large egg
- ½ cup granulated sugar (for rolling)
- ½ cup powdered sugar (for rolling)
Instructions:
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Cream butter and sugar: In a large bowl, beat butter and brown sugar until fluffy. Add molasses and egg, mixing until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill the dough in the refrigerator for 1 hour.
- Roll the dough: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll chilled dough into 1-inch balls, then roll each ball in granulated sugar followed by powdered sugar.
- Bake: Place balls on the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until cookies are set and the crinkle pattern forms. Cool on a wire rack.
- Serve: Enjoy fresh or store in an airtight container for up to a week.
Nutrition (Per Cookie):
- Calories: 110
- Carbohydrates: 17g
- Protein: 1g
- Fat: 4g
- Saturated Fat: 2g
- Fiber: 0.5g
- Sugar: 12g
- Sodium: 60mg
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