These Gingerbread Crinkle Cookies are a must have cookie during the holidays. Chewy, soft and coated in powdered sugar, with beautiful crackly tops. They are perfect for holiday parties and cookie exchanges.
♡ 12 DAYS OF SUGAR. . .DAY 8 ♡
Gingerbread Crinkles Cookies just sound like Christmas, don’t you think? These cookies are absolutely as delicious, sweet and festive as they sound.
A good crinkle cookie is so easy to spot, right? Crackly tops with lots of powdered sugar.
I love chocolate crinkle cookies and I love gingersnaps . . so pairing the two together is a match made in heaven. These Gingerbread Crinkles are perfect! They puff up in the oven, those crackly tops form and I swear the powdered sugar turns magical when it’s baked.
Anything gingerbread is a must have at Christmas. Whether it’s cake, cookies, cupcakes, or whatever, there is something magical about that flavor. It’s a delicious, spicy warm flavor that just makes you happy. And when it’s baking, oh heaven help me! I want my house to smell like that year round.
Like the Cranberry Bliss Bars, I also took these gingerbread crinkles to my niece’s homecoming open house. They might have lasted five minutes longer than the cranberry bars. You guys, these are so good!
The brown sugar and molasses help make these cookies chewy, but chilling the dough is a really important step to help with the chewiness factor. I know some people hate this step, but it’s important to not skip it. Chilling the dough also makes these much easier to roll into balls and helps the powdered sugar adhere better.
These crinkle cookies are really a perfect cookie for the holidays. Like I said before, gingerbread anything just screams Christmas. They not only taste amazing, but I think they are so pretty to look at and will be the perfect addition to your holiday cookie platters.
TIPS FOR MAKING GINGERBREAD CRINKLES:
- Chilling the dough will help the cookies stay thick while they bake in the oven. It will also make your job easier when you roll the balls of dough in sugar.
- I make my dough balls about the size of a ping pong ball.
- I like to rolls my dough balls twice in the powdered sugar, a good double coating. Roll them once until they’re covered really well in the powdered sugar and then roll them again a second time, this makes a nice thick coat of powdered sugar and it seems to stick much better while they’re baking.
- Don’t over mix the dough. Once the flour is added, mix the dough until just combined.
- You don’t want to overbake these cookies.
Gingerbread Crinkles
- Total Time: 0 hours
- Yield: 18 to 20 cookies 1x
Description
These Gingerbread Crinkle Cookies are a must have cookie during the holidays. Chewy, soft and coated in powdered sugar, with beautiful crackly tops. They are perfect for holiday parties and cookie exchanges.
Ingredients
- 3/4 cup of Butter (softened)
- 1 cup Brown Sugar
- 1 egg
- 1/4 cup Molasses
- 2 teaspoons baking soda
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 1/2 cups Flour
- Powdered Sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until well combined (you can also use a hand mixer. Scrape down the sides of the bowl with a spatula as necessary. Add in eggs and molasses and mix until the dough is fluffy.
- Add in the baking soda, nutmeg, ground ginger, cinnamon and mix until just combined.
- Finally, mix in the flour on low speed, a third at a time.
- Refrigerate the dough for 2 hours.
- Roll the cookie dough ball in the powdered sugar until completely covered and then give it a second roll to coat it even more.
- Bake at 350 degrees for 9-10 minutes.
- Remove from oven and let sit on the cookie sheet for a couple minutes then transfer to a cooling rack.
- Prep Time: 10 minutes plus 2 hours chill time
- Cook Time: 10 minutes
- Category: Cookies
Recipe Source: Adapted slightly from Two Sisters
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