There’s something magical about the aroma of gingerbread filling your kitchen during the holiday season. These spiced gingerbread crinkle cookies are a delightful treat that will evoke warm memories and create new ones. With their chewy texture and hint of molasses, every bite is like a taste of festive cheer. Perfect for sharing or enjoying with a cup of hot cocoa!
These cookies bring together the warm spices of ginger, cinnamon, and nutmeg, creating a flavor profile that’s both comforting and festive. The crinkly tops give them a charming appearance, making them a delightful addition to any holiday cookie platter.
Deliciously Chewy Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are soft, chewy, and packed with the flavors of ginger and spices. The outside is slightly crisp, while the inside remains tender, making each cookie a perfect balance of textures.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for coating
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar until fluffy. Add the egg, molasses, and vanilla extract, and mix until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape Cookies: Using a tablespoon or cookie scoop, form balls of dough and roll them in powdered sugar until fully coated.
- Bake: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: 150kcal
- Fat: 6g
- Protein: 1g
- Carbohydrates: 22g