Description
These Gingerbread Crinkle Cookies bring the warm flavors of ginger and spices together in a delightful treat. With simple ingredients like molasses and butter, they are easy to make and perfect for sharing. Enjoy the soft, chewy texture and the sweet powdered sugar coating that will have everyone asking for the recipe!
Ingredients
Scale
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup unsulfured molasses
- 1 large egg
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ cup powdered sugar, for rolling
Instructions
- In a large bowl, cream the butter and sugar together using an electric mixer on medium-high speed for about 2 to 3 minutes until light and smooth.
- Add the egg and mix until fully combined. Then, incorporate the molasses until well combined.
- In a different bowl, whisk the flour, baking powder, baking soda, and ground ginger together.
- Combine the dry ingredients into the wet mixture and mix until just combined.
- Cover the dough and refrigerate for 45 to 60 minutes until it is firm enough to scoop.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper if desired.
- Scoop balls of dough approximately 2 tablespoons in size and roll each ball in powdered sugar.
- Place the sugar-coated dough balls on the prepared baking sheet with about 2½ inches of space between them.
- Bake for 11 to 12 minutes or until the edges are set and the tops are cracked, keeping the centers soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to chill the dough long enough for the best texture after baking.
These cookies can be stored in an airtight container for up to a week.
For a different flavor, consider adding a pinch of nutmeg.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg