Gingerbread Crinkle Cookies
A delightful combination of warm spices and rich chocolate, these Gingerbread Crinkle Cookies are perfect for holiday gatherings and cozy evenings.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1 large egg
For Dusting
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, ground ginger, cinnamon, ground cloves, baking soda, salt, and cocoa powder until well combined.
- In another bowl, cream the softened butter and brown sugar together until light and fluffy.
- Add molasses, vanilla extract, and the egg to the butter mixture, blending well.
- Gradually incorporate the dry ingredients into the wet mixture until everything is fully combined.
- Chill the dough in the fridge for 30 minutes for the best texture.
Baking
- Once chilled, scoop out the dough and roll it into balls.
- Roll each ball in powdered sugar for that snowy finish.
- Place the dough balls on the prepared baking sheet and bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To ensure your cookies stay fresh, store them in an airtight container at room temperature. They can last up to a week. For longer storage, consider freezing the dough or baked cookies.