These Gingerbread Crinkle Cookies are the perfect holiday treat, offering a festive and cozy mix of warm spices like cinnamon, ginger, and nutmeg, paired with the rich sweetness of molasses. The crinkly powdered sugar coating adds a delightful contrast to the slightly chewy texture inside, making them as beautiful as they are delicious. Whether you’re baking for a cookie exchange or just indulging in seasonal flavors, these cookies will fill your kitchen with the aroma of gingerbread goodness.
Ingredients:
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp cinnamon
- Powdered sugar (for rolling)
Instructions:
1. Cream the Butter and Sugar:
In a large mixing bowl, using a hand mixer on medium speed, cream together the softened butter and brown sugar until the mixture becomes light and fluffy, about 3 minutes. This step is essential to create a smooth, soft cookie dough base.
2. Add the Egg and Molasses:
Once the butter and sugar are well-combined, mix in the egg and molasses. Beat until the ingredients are fully incorporated, ensuring the molasses adds that signature deep, rich flavor to the dough.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, nutmeg, ginger, and cinnamon. The combination of spices is what gives these cookies their characteristic gingerbread warmth.
4. Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, mixing until no traces of flour are visible. Be careful not to overmix—just combine until everything is evenly incorporated.
5. Chill the Dough:
Cover the cookie dough with plastic wrap and refrigerate for 2 hours. Chilling the dough not only makes it easier to handle but also helps the cookies retain their shape while baking, resulting in the perfect crinkle effect.
6. Form and Roll:
Once chilled, remove the dough from the fridge and form it into 18-20 cookie dough balls. Roll each ball in powdered sugar, ensuring they are fully coated. This powdered sugar layer will create that signature crinkled appearance as the cookies bake.
7. Bake:
Preheat the oven to 375°F. Place the cookie dough balls on a baking sheet lined with parchment paper, leaving about 3 inches of space between each ball. Bake for 10 minutes, or until the cookies have cracked and the edges are set but the centers still look slightly underbaked. This will give the cookies a chewy texture.
8. Cool:
Allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a wire cooling rack to cool completely. This step ensures the cookies finish baking through without becoming too firm.
Tips for Success:
- Don’t Skip Chilling the Dough:
Chilling the dough is crucial for getting that perfect crinkle effect. It also helps enhance the flavor by allowing the spices to meld with the dough. - Generously Coat with Powdered Sugar:
Be sure to fully coat the cookie dough balls in powdered sugar before baking. This ensures the cracks are visible and creates that iconic “snow-dusted” look. - Underbake Slightly:
Taking the cookies out when they still look slightly underbaked in the center is key to achieving a soft, chewy texture. They will continue to set as they cool on the baking sheet. - Spice It Up:
If you prefer more intense gingerbread flavor, feel free to increase the amount of ginger or cinnamon. You can even add a pinch of allspice or cloves for a deeper spice profile.
These Gingerbread Crinkle Cookies are a delightful balance of festive spice and sweetness. Perfect for holiday gatherings, these cookies are a crowd-pleaser with their soft, chewy centers and crisp, sugar-coated edges.
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