Gingerbread Crinkle Cookies
Combine two Christmas favorites into one with a batch of Gingerbread Crinkle Cookies. Made with molasses, ginger and cinnamon and rolled in powdered sugar, these cookies deliver all the cozy warmth of gingerbread with the soft chewy texture of classic crinkle cookies.
Makes: 32 cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- ¾ cup (1 ½ sticks) butter, room temperature
- ⅔ cup brown sugar
- 2 eggs
- ½ cup molasses
- 3 cups all-purpose flour
- 2 tablespoons ginger
- 1 tablespoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, use a hand or stand mixer to cream together the butter and brown sugar. Add eggs and continue mixing until combined. Stir in the molasses.
- In a separate large bowl, whisk together the flour, ginger, cinnamon, allspice, baking soda and salt until well combined.
- Add the dry ingredients to the wet ingredients about ½ cup at a time, mixing between each addition until just combined.
- Place powdered sugar in a small bowl. Roll cookie dough into about 32 1-inch balls, then roll each ball through the powdered sugar. Coat each ball thickly with powdered sugar to achieve the best crinkled look.
- Place dough balls on the prepared baking sheets. Bake each batch for 9 to 10 minutes, then set aside to cool. Cookies will be soft and chewy, and the tops should crack a bit during baking to create a crinkled effect on top. Serve immediately or store in an airtight container.
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