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Gingerbread is a classic Christmas flavor, and gingerbread cookies are one of my favorite Christmas cookies. But instead of rolling the cookie dough out, with these gingerbread crinkle cookies no rolling is required. They are so much easier to make then classic gingerbread cookies. They are rolled in powdered sugar before baking, giving them that crinkle look. Make these cookies this holiday season for a delicious and easy gingerbread cookie. You can even make the cookie dough ahead of time and freeze them until you are ready to bake.
The cookie dough is made with spices like cinnamon, ginger, nutmeg and cloves to give them a gingerbread flavor. Butter, sugar and molasses are beat together in another bowl, molasses will give the cookies the traditional gingerbread look and flavor. After the cookie dough is prepared, refrigerate it for at least one hour to help keep the cookies from spreading out too much in the oven. After the cookie dough has chilled roll the cookie dough into balls, and at this point you can place them into freezer bags and place the cookie dough into the freezer. Or if baking right away, roll the cookie dough into powdered sugar and place 2-inches apart onto ungreased baking sheets. Bake for 10-12 minutes.
Gingerbread Crinkle Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- In a medium bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg and cloves. In a large bowl, beat softened butter with both sugar and molasses until fluffy.
- Add in egg and vanilla extract, beat until smooth. Add the flour mixture in three separate additions, beating after each until fully incorporated. Cover and refrigerate for at least one hour.
- Preheat oven to 350 F. Place powdered sugar in a shallow bowl. Roll cookie dough into balls and roll into the powdered sugar. Place onto ungreased baking sheets 2-inches apart. Bake for 10-12 minutes.