Soft Gingerbread Crinkle Cookies
Discover the perfect holiday treat with our Soft Gingerbread Crinkle Cookies recipe. Easy to make and full of festive flavor!
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
For Rolling
- 1/4 cup granulated sugar
Instructions
Preparation
- In a large bowl, beat together softened butter and sugar until light and fluffy. Add the egg and molasses, mixing until well combined. In a separate bowl, whisk together the dry ingredients. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough into 1-inch balls and roll each one in granulated sugar until fully coated.
- Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving
- Enjoy these cookies fresh, paired with your favorite holiday beverage like hot cocoa or spiced cider.
Storage
- Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe bag for up to three months.
Notes
Pro Tips: Chill the dough for at least 2 hours to prevent spreading.
Ingredient Substitutions: Use plant-based butter and a flax egg for a vegan version.
How to Serve: Pair with hot cocoa or spiced cider.
Storage & Freshness: Store in an airtight container for up to a week.
Make-Ahead Tips: Freeze dough balls and bake fresh when needed.
Ingredient Substitutions: Use plant-based butter and a flax egg for a vegan version.
How to Serve: Pair with hot cocoa or spiced cider.
Storage & Freshness: Store in an airtight container for up to a week.
Make-Ahead Tips: Freeze dough balls and bake fresh when needed.