Oatmeal Gingerbread Crinkle Cookies

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Soft and chewy oatmeal cookies filled with all of your favorite gingerbread flavors. And rolled in powdered sugar giving them a crinkle look. These oatmeal gingerbread crinkle cookies are perfect for baking during the holidays season. They are so soft and chewy, the perfect combination of a chewy oatmeal cookie, and a classic Christmas gingerbread cookie. They are rolled in powdered sugar before baking, giving them the traditional crinkle look when they are baked. These are perfect for sharing with friends and family during the Christmas holidays.

The dough for these cookies is made similar to a classic soft baked gingerbread cookie, except that quick oats are added to the dough. Before the cookies are baked, powdered sugar is placed into a shallow dish, and the cookies are rolled into balls, and then they are coated into the powdered sugar. Place them onto baking sheets, and bake until they are fully cooked through. Let them cool completely on cooling racks before serving.

Oatmeal Gingerbread Crinkle Cookies

freshlyhomecooked

Ingredients
  

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1 cup all-purpose flour
  • 2 cups quick oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar

Instructions
 

  • Preheat the oven to 350 F. In a medium bowl, whisk together flour, oats, salt, baking soda, cinnamon, ginger, and cloves. In a large bowl, combine butter, both sugars, and molasses. Mix until fluffy.
  • Add in egg and vanilla extract, and mix until smooth. Add in the flour mixture, and mix until fully combined. Place powdered sugar in a shallow dish.
  • Roll the cookie dough into balls, and roll each ball into the powdered sugar. Place the cookies at least 2-inches apart onto ungreased baking sheets. Bake for 10-12 minutes.

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