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Gingerbread Crinkle Cookies

Delightful gingerbread cookies with a crinkly top, dusted in powdered sugar, perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 2 tsps ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened Use room temperature butter for best results.
  • 1 cup brown sugar
  • 1/2 cup molasses Can substitute with dark corn syrup or honey.
  • 1 large egg
  • 1 tsp vanilla extract
  • Powdered sugar for dusting For the final touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt until well combined.
  3. In another bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Stir in the molasses, egg, and vanilla until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Chill the dough for at least 30 minutes.
Baking
  1. Once chilled, form tablespoon-sized balls of dough, roll them in powdered sugar, and place them on a baking sheet lined with parchment paper.
  2. Bake for 10-12 minutes until the cookies are beautifully cracked and just set.
  3. Let them cool on a wire rack before serving.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months, separated by parchment paper.