Gingerbread Crinkle Cookies

These soft, chewy, and perfectly spiced gingerbread crinkle cookies are a holiday favorite. Follow our tips for perfect gingerbread crinkle cookies every time, ensuring a beautiful crackled top and a melt-in-your-mouth center.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

0.75 cup unsalted butter softened
0.5 cup brown sugar packed
0.5 cup granulated sugar
0.25 cup molasses
1 large egg
2 teaspoons vanilla extract
2.25 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
0.5 teaspoon ground cloves
1 teaspoon baking soda
0.25 teaspoon salt
0.5 cup powdered sugar for rolling

Instructions

Preparation Steps

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the molasses, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop the chilled dough and roll into 1-inch balls, then generously coat each ball in powdered sugar.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10 minutes, or until the edges are set and the tops are beautifully crinkled. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes