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Gingerbread Crinkle Cookies

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These Gingerbread Crinkle Cookies are soft, chewy, and bursting with warm holiday spices. The crackled tops dusted with powdered sugar make them a festive treat perfect for sharing.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 tablespoons milk
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar, for coating

Instructions

  1. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses and egg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk.
  3. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.
  4. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  5. Roll the dough into 1-inch balls. Roll each ball first in granulated sugar, then in powdered sugar.
  6. Place the coated dough balls on the prepared baking sheets, leaving some space between each cookie.
  7. Bake for 8-10 minutes, or until the edges are set and the tops are cracked.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a richer flavor, add 1/4 teaspoon of freshly grated nutmeg to the dough. Serve with a warm glass of milk or a mug of spiced cider.

Find it online: https://mommiesmore.com/gingerbread-crinkle-cookies/