why make this recipe
Gingerbread Crinkle Cookies are a festive treat that lights up the holiday season. Their rich flavor, combining warm spices with chocolate, makes them a delightful addition to your cookie platter. The crinkle pattern on top adds a beautiful touch, perfect for sharing with family and friends. Plus, making these cookies can be a fun activity to enjoy together during the holidays.
how to make Gingerbread Crinkle Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon molasses
- Powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and molasses.
- Gradually add the dry ingredients to the wet mixture until combined. Chill the dough for about 30 minutes.
- Scoop the dough into balls and roll them in powdered sugar.
- Place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are set.
- Let them cool slightly before transferring to a wire rack.
how to serve Gingerbread Crinkle Cookies
Serve these cookies warm or at room temperature. They are wonderful on their own, but you can also pair them with a glass of milk or a cup of hot cocoa for a cozy treat. These cookies also make great gifts when packaged in a festive box or jar.
how to store Gingerbread Crinkle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to let them cool completely before putting them in a freezer-safe container.
tips to make Gingerbread Crinkle Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Chilling the dough is important for the cookies to hold their shape as they bake.
- Roll the cookie dough balls generously in powdered sugar for a beautiful finish.
- Keep an eye on them while baking to avoid overbaking; you want them soft and chewy.
variation
If you want to change things up, you can add chocolate chips or nuts to the dough before chilling. For a more intense flavor, try using dark chocolate cocoa powder instead of regular cocoa powder.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be slightly denser.
What if I don’t have molasses?
If you don’t have molasses, you can substitute with honey or maple syrup, although the flavor will be slightly different.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for a bit before scooping and rolling.
Gingerbread Crinkle Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Festive Gingerbread Crinkle Cookies with a rich flavor of spices and chocolate, perfect for the holiday season.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 3/4 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon molasses
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and molasses.
- Gradually add the dry ingredients to the wet mixture until combined. Chill the dough for about 30 minutes.
- Scoop the dough into balls and roll them in powdered sugar.
- Place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are set.
- Let them cool slightly before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week. Freeze for up to three months for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: gingerbread, cookies, holiday baking, festive treats, dessert, crinkle cookies