why make this recipe

Gingerbread Crinkle Cookies are a delightful blend of rich cocoa and warm spices. They not only look amazing with their cracked tops dusted in powdered sugar, but they also taste like the holidays in every bite. These cookies are perfect for any festive occasion, offering a cozy flavor that makes you feel right at home. Plus, they’re fun to make and share with friends and family!

how to make Gingerbread Crinkle Cookies

Ingredients :

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/4 cup molasses
Powdered sugar for dusting

Directions :

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves.
In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and molasses until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill the dough in the refrigerator for about 30 minutes.
Roll the dough into balls and then roll each ball in powdered sugar.
Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers look slightly crinkled.
Allow to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

how to serve Gingerbread Crinkle Cookies

These cookies are best served warm or at room temperature. You can enjoy them on their own or pair them with a glass of milk or hot cocoa. They make a wonderful treat to share at holiday gatherings or as gifts for friends.

how to store Gingerbread Crinkle Cookies

Store your Gingerbread Crinkle Cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Just place the cookies in a freezer bag or container and store them in the freezer for up to three months.

tips to make Gingerbread Crinkle Cookies

Make sure your butter is soft but not melted for the best texture.
Chill the dough before baking to help the cookies maintain their shape.
Feel free to adjust the spices to suit your taste. You can add more ginger or cinnamon if you love those flavors!
Roll the dough balls more generously in powdered sugar for an extra snowy look.

Serving Ideas

These cookies can be served on a festive platter or placed in decorative bags as gifts. They also go great with a scoop of vanilla ice cream on the side for a more indulgent treat!

Final Thoughts

Gingerbread Crinkle Cookies are a delightful addition to any cookie platter. With their rich flavors and inviting appearance, they are sure to impress your family and friends. Making them is easy, and you’ll love the delicious aroma that fills your kitchen as they bake.

FAQs

Can I use different types of sugar?
Yes, you can experiment with different types of sugar, but using brown sugar gives the cookies a nice depth of flavor.

What if I don’t have molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup, though the taste will differ slightly.

Can I add chocolate chips?
Absolutely! Adding chocolate chips can enhance the cookie’s flavor and make them even more decadent. Just be sure not to overload them to maintain the cookies’ intended shape and texture.

Gingerbread Crinkle Cookies

Gingerbread Crinkle Cookies are a delightful blend of rich cocoa and warm spices, perfect for festive occasions with their cozy flavors.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Total Time 42

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves

Wet Ingredients

1/2 cup unsalted butter, softened Make sure it's soft but not melted.
1 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/4 cup molasses Can be substituted with honey or maple syrup.

For Dusting

to taste Powdered sugar For dusting the cookies before serving.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves.
In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and molasses until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill the dough in the refrigerator for about 30 minutes.
Roll the dough into balls and then roll each ball in powdered sugar.
Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Baking

Bake for 10-12 minutes, or until the edges are set and the centers look slightly crinkled.
Allow to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best served warm or at room temperature. Store in an airtight container at room temperature for up to a week. They can be frozen for up to three months.