Gingerbread Crinkle Cookies

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These Gingerbread Crinkle Cookies are chewy and soft, flavored with a festive blend of spices, and coated in pretty powdered sugar!

Prep Time15

Cook Time10

Chilling Time:1

Total Time1 25

Servings: cookies

Calories: 101kcal

Author: Naomi Andres

Equipment

baking sheet(s)
parchment paper
mixing bowls
measuring cups & spoons
electric handheld mixer
whisk

Ingredients

⅔ cup salted butter * softened to room temperature
1 cup packed brown sugar
1 egg
¼ cup unsulfered molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
⅓ cup granulated white sugar
½ cup powdered sugar (confectioners sugar)

Instructions

In a large bowl using an electric mixer, cream together the softened butter and brown sugar for 1 minute. Add the egg and molasses and continue mixing at high speed for 1 minute or until the mixture is fluffy.
⅔ cup salted butter, 1 cup packed brown sugar, 1 egg, ¼ cup unsulfered molasses
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and cardamom. Add to the butter mixture and mix at low speed just until no streaks of flour remain. Using a 1-tablespoon cookie dough scoop or an eating teaspoon, scoop all the dough onto a large pan lined with parchment paper. Cover and let the dough chill in the refrigerator for at least 1 hour.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground cardamom
Preheat the oven to 350℉. Line several large baking sheets with parchment paper. Using clean hands, roll each scoop of chilled cookie dough between your palms into a smooth ball. Roll in the granulated white sugar first, then roll in the powdered sugar until all the dough is covered and white with powdered sugar.
⅓ cup granulated white sugar, ½ cup powdered sugar
Arrange the coated dough balls on the prepared baking sheets, leaving at least 2 inches between each cookie for them to spread. Bake, one pan at a time, in the preheated oven for 10-12 minutes or until the cookies have spread and the tops are cracked and crinkled. Let cool on the baking pan for at least 10 minutes before transferring to a wire rack to finish cooling. Bake the remaining cookies. Enjoy!

Notes

Add ¼ teaspoon of salt to the dry ingredients if using unsalted butter.

Store fully cooled cookies in an airtight container at room temperature for up to 5 days of freeze for up to 4 weeks. Remove from the freezer and place on a serving tray to defrost at least 1 hour before serving.

Nutrition