Celebrate the festive season with these delightful Gingerbread Crinkle Cookies. Combining the warm spices of traditional gingerbread with a soft, chewy texture, these cookies are perfect for holiday gatherings and cozy winter nights. The beautiful crinkle effect, created by rolling the dough in powdered sugar, makes them as visually appealing as they are delicious.
Why You’ll Love This Recipe
You’ll love Gingerbread Crinkle Cookies for their perfect blend of spices and molasses, creating a rich, warm flavor that’s quintessentially holiday. The crinkled appearance adds a touch of elegance, making them ideal for gifting or serving at festive gatherings. Plus, these cookies are easy to make and stay soft and chewy for days.
Expert Tips and Tricks
- Chill the Dough: Chilling the dough for at least an hour helps to enhance the flavors and makes the dough easier to handle.
- Roll in Sugar: Rolling the dough balls in granulated sugar before powdered sugar prevents the powdered sugar from soaking into the dough.
- Don’t Overbake: Remove the cookies from the oven when they are set around the edges but still soft in the center to keep them chewy.
- Use Fresh Spices: For the best flavor, use fresh, high-quality spices.
- Even Sized Cookies: Use a cookie scoop to ensure all cookies are the same size and bake evenly.
Recipe Variations and Possible Substitutions
- Extra Spicy: Add a pinch of cayenne pepper for a slight kick.
- Citrus Twist: Add the zest of one orange or lemon to the dough for a citrusy note.
- Chocolate Gingerbread: Mix in mini chocolate chips or chunks for a chocolatey twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Serving and Pairing Suggestions
Serve Gingerbread Crinkle Cookies with a glass of milk, a cup of hot cocoa, or a warm mug of spiced cider. These cookies also pair wonderfully with coffee or tea, making them a great addition to any holiday dessert platter.
Storage and Reheating Tips
- Refrigeration: Store any leftover cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookie dough balls on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: Enjoy cookies at room temperature or warm them slightly in the microwave for a few seconds.
Recipe FAQs
Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 3 days before baking.
Why did my cookies not crinkle? Make sure to roll the dough balls generously in powdered sugar and avoid overmixing the dough.
Can I use blackstrap molasses? Blackstrap molasses has a stronger, more bitter flavor. Regular molasses or light molasses is preferred for a milder taste.
How do I prevent the powdered sugar from melting? Rolling the dough balls in granulated sugar before the powdered sugar helps keep the powdered sugar from melting into the dough.
Can I add other spices? Feel free to add spices like cardamom or cloves for a different flavor profile.
Gingerbread Crinkle Cookies
Experience the taste of the holidays with these Gingerbread Crinkle Cookies. Perfectly spiced, soft, and chewy, they’re an ideal treat for cozy winter gatherings and festive celebrations.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Molasses, Egg, and Vanilla: Beat in the molasses, egg, and vanilla extract until well combined.
- Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll Dough into Balls: Scoop out rounded tablespoons of dough and roll into balls. Roll each ball first in granulated sugar, then in powdered sugar, ensuring they are well coated.
- Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 80mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g
