Gingerbread Crinkle Cookies

Gingerbread Crinkle Cookies

from insanelygoodrecipes.com
32 min

Sweet and warmly spiced, these gingerbread crinkle cookies are soft, chewy, and totally gorgeous. They're the perfect festive treat for the holiday season!

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup dark brown sugar, packed
  • 2/3 cup unsulphured molasses
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Directions

  1. 1

    In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

  2. 2

    In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape the bottom and sides of the bowl, add the molasses, and beat until smooth.

  3. 3

    Reduce the mixer to low and blend in the egg yolk and vanilla, scraping down the sides of the bowl as needed.

  4. 4

    Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. It should be soft and slightly sticky.

  5. 5

    Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour.

  6. 6

    Preheat the oven to 375°F and line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.

  7. 7

    Portion the cookie dough into 2 tablespoon-sized balls and roll evenly in the powdered sugar. Then, arrange them on the baking sheets, spaced about 2 inches apart.

  8. 8

    Bake for 10-12 minutes, until the cookies are cracked and slightly set around the edges.

  9. 9

    Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!