Description
Festive winter magic sparkles in this gingerbread crinkle cookies recipe, where warm spices dance with sweet powdered sugar. Crisp exterior and tender interior invite hungry bakers to savor classic holiday comfort in one delightful bite.
Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups (280 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (60 ml) molasses
- 1 large egg
- 1 teaspoon vanilla extract
Rolling Ingredients:
- ½ cup (60 g) powdered sugar
- ¼ cup (50 g) granulated sugar
Instructions
- In a spacious mixing vessel, thoroughly blend the dry ingredients, creating a fragrant spice mixture that will infuse the cookies with warmth. Whisk the flour with aromatic ground ginger, rich cinnamon, pungent cloves, earthy nutmeg, leavening agent, and a pinch of salt until perfectly combined.
- Using an electric mixer, cream the softened butter with deep brown sugar until the mixture becomes light and voluminous. Incorporate the robust molasses, a single egg, and pure vanilla extract, mixing until the ingredients meld into a harmonious batter.
- Gently fold the dry spice mixture into the wet ingredients, stirring until just incorporated. The resulting dough will have a slightly tacky texture. Encase the bowl in plastic wrap and allow the mixture to rest and solidify in the refrigerator for a minimum of two hours, allowing the flavors to develop and intensify.
- Preheat the oven to 350F, creating a warm environment for baking. Prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Extract tablespoon-sized portions of the chilled dough and roll them into perfect spheres. Create a two-stage coating process: first roll each ball in granulated sugar, then generously dust with powdered sugar, ensuring a complete and even coverage.
- Arrange the sugar-coated dough balls on the prepared baking sheets, positioning them with ample space between each cookie. Bake for 10-12 minutes, watching for the characteristic crackled surface and set edges while maintaining a slightly soft center.
- After removing from the oven, allow the cookies to rest on the baking sheet for five minutes. This brief cooling period helps them stabilize. Carefully transfer the delicate cookies to a wire rack, letting them cool completely and develop their final texture.
Notes
- Chill the dough thoroughly to prevent spreading and ensure a perfectly crackled texture, allowing the spices to meld and intensify their warm, rich flavors.
- Use freshly ground spices for an extra punch of flavor that will make these cookies truly memorable and aromatic.
- Swap out some flour with almond flour for a gluten-free version that maintains the cookie’s signature soft, chewy interior and crackled exterior.
- Store cookies in an airtight container with a slice of bread to keep them soft and prevent them from drying out, maintaining their delightful texture for several days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg