Gingerbread Crinkle Cookies Delightfully Festive Treat

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Are you ready to fill your kitchen with the warm, cozy scent of gingerbread? My Gingerbread Crinkle Cookies are not just tasty; they’re a delightfully festive treat perfect for any holiday gathering. With their rich spices and soft centers, these cookies are an instant crowd-pleaser. Follow my simple steps and tips, and you’ll create a batch that brings joy to both your taste buds and your home. Let’s dive in!

Why I Love This Recipe

1. Festive Flavor: The combination of spices like ginger, cinnamon, and nutmeg creates a warm, cozy flavor that embodies the holiday spirit.
2. Beautiful Presentation: The powdered sugar coating gives these cookies a stunning crinkle effect, making them perfect for holiday gatherings.
3. Chewy Texture: These cookies have a delightful chewy center that contrasts beautifully with the slightly crisp edges.
4. Easy to Make: This recipe is straightforward and requires minimal ingredients, making it accessible for bakers of all skill levels.

Ingredients

Dry Ingredients

– 2 ½ cups all-purpose flour

– 2 teaspoons ground ginger

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon ground cloves

– 1 teaspoon baking soda

– ½ teaspoon salt

To start, you need to gather your dry ingredients. All-purpose flour forms the base of the cookies. The ground spices bring warmth and flavor. Ginger adds a kick, while cinnamon, nutmeg, and cloves complement it perfectly. Baking soda helps the cookies rise, and salt enhances the taste.

Wet Ingredients

– ¾ cup unsalted butter, softened to room temperature

– 1 cup brown sugar, packed firmly

– 1 large egg

– ¼ cup unsulfured molasses

– 1 teaspoon pure vanilla extract

Next, we move on to the wet ingredients. Softened unsalted butter makes the cookies rich and tender. Brown sugar gives them a deep sweetness. The egg binds everything together. Unsulfured molasses adds a strong, sweet flavor, while vanilla extract rounds it out with warmth.

Additional Ingredients

– Powdered sugar, for dusting

Finally, we have our additional ingredient: powdered sugar. This creates that lovely crinkle effect and adds a sweet touch. Dusting the cookies after baking makes them look festive and inviting.

Step-by-Step Instructions

Prepping the Oven and Baking Sheets

– Preheat the oven to 350°F (175°C).

– Line baking sheets with parchment paper.

Start by preheating your oven. This ensures even baking. Next, prepare your baking sheets. Lining them with parchment paper helps your cookies come off easily after baking.

Mixing the Dry Ingredients

– Combine and whisk all dry ingredients.

In a bowl, mix the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Use a whisk to blend everything well. This step adds flavor to your cookies.

Creaming Butter and Sugar

– Beat softened butter with brown sugar until fluffy.

In a large bowl, beat together the softened butter and brown sugar. Use an electric mixer on medium speed for about 2-3 minutes. You want a light and fluffy mix. This step gives your cookies a nice texture.

Incorporating Wet Ingredients

– Mix in the egg, molasses, and vanilla extract.

Add the egg to the butter and sugar mixture. Blend until combined. Then, pour in the molasses and vanilla extract. Mix until everything is smooth. This will make your dough rich and flavorful.

Combining Dry and Wet Mixtures

– Gradually add dry mixture to wet, careful not to over-mix.

Slowly add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to stir gently. Mix just until combined. Don’t over-mix, or the cookies may become tough.

Chilling the Dough

– Cover and refrigerate dough for 30 minutes.

Once mixed, cover the dough with plastic wrap. Refrigerate it for at least 30 minutes. Chilling helps the cookies keep their shape while baking. It also blends the flavors together beautifully.

Shaping and Baking the Cookies

– Scoop and roll dough into balls, coat in powdered sugar.

– Place on baking sheets and bake for 10-12 minutes.

After chilling, scoop dough with a tablespoon. Roll each portion into a ball. Next, roll each ball in powdered sugar until fully coated. Place the balls on your baking sheets with space in between. Bake for 10-12 minutes. The edges should set, but the centers remain soft.

Cooling

– Cool on baking sheets before transferring to a wire rack.

Let the cookies cool on the baking sheets for about 5 minutes. Then, gently move them to a wire rack. This allows them to cool completely. Enjoy the process as your kitchen fills with warm gingerbread smells!

Tips & Tricks

Achieving the Perfect Crinkle

Chilling the dough is key. This step helps your cookies keep their shape. If you skip it, they may spread too much. I always chill the dough for at least 30 minutes. This also boosts the flavors.

When baking, timing is everything. For soft cookies, aim for 10 to 12 minutes. Watch closely; the edges should be set, but the center stays soft. If you want firmer cookies, add a minute or two. Just be careful not to overbake them.

Enhancing Flavor

Want to spice things up? Consider adding a pinch of ground cardamom or allspice. These flavors pair well with ginger. You can also use dark brown sugar for a richer taste. It adds depth to your cookie.

Try mixing in some maple sugar for a twist. It gives a unique flavor that complements the gingerbread. The sweetness balances the spices perfectly.

Decorating Suggestions

Dust your cookies with powdered sugar before serving. This adds a snowy look that screams festive. I love doing this right before my guests arrive.

For presentation, use a pretty platter. Arrange the cookies in a circle or stack them high. You can also add some holiday-themed decorations. Think small pinecones or sprigs of holly. This adds charm to your holiday table.

Variations

Gluten-Free Gingerbread Crinkle Cookies

You can easily make these cookies gluten-free. Just use a gluten-free flour blend instead of all-purpose flour. Many blends work well, so choose one that you like. Look for one that has xanthan gum included. This helps with texture. When you bake, keep an eye on the cookies. They may need a minute less or more.

Vegan Version

Want to make a vegan version? You can replace the egg with applesauce or a flaxseed meal. For each egg, use 1/4 cup of applesauce or mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. Also, swap out the butter for coconut oil or vegan butter. These swaps keep the flavor rich and tasty.

Flavor Variations

Spice up your cookies with fun flavors! Add a bit of orange zest to the dough for a bright twist. It gives a nice contrast to the spices. If you love chocolate, mix in some chocolate chips. This addition makes the cookies even more indulgent. Enjoy these variations to make your gingerbread crinkle cookies unique!

Storage Info

Best Storage Practices

For fresh cookies, store them in an airtight container. This keeps them soft and chewy. You can use a cookie tin or a plastic container. Make sure the lid seals tightly to keep air out. If you like, you can add a slice of bread in the container. This helps keep the cookies moist.

Freezing Instructions

You can freeze both dough and baked cookies. To freeze the dough, scoop it into balls. Place the balls on a baking sheet and freeze until firm. Then, transfer them to a freezer bag. For baked cookies, let them cool completely first. Then, layer them in a container with parchment paper. Seal tightly and store in the freezer.

Shelf Life

When stored properly, these cookies last about one week at room temperature. If you freeze them, they can stay fresh for up to three months. Just remember to thaw them in the fridge before enjoying. This helps keep their taste and texture.

FAQs

How to make Gingerbread Crinkle Cookies chewier?

To make your cookies chewier, you can add an extra egg yolk. This will help create a softer texture. Another tip is to avoid over-baking them. Pull them out of the oven while they are still soft in the center. They will firm up as they cool.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time! Simply prepare the dough and wrap it in plastic wrap. Store it in the fridge for up to three days. When you are ready to bake, just roll it into balls and coat with powdered sugar.

What can I use instead of unsulfured molasses?

If you don’t have unsulfured molasses, you can use honey or maple syrup. Both options will give your cookies a sweet flavor. Keep in mind that the color and taste may change slightly, but they will still be delicious.

Can I substitute the butter with margarine or coconut oil?

You can substitute butter with margarine or coconut oil. If you use margarine, the cookies will taste similar. If using coconut oil, melt it first and let it cool a bit. This change may give your cookies a light coconut flavor.

What’s the best way to warm up leftover cookies?

To warm up leftover cookies, place them on a microwave-safe plate. Heat them for about 10-15 seconds. You can also use the oven. Preheat it to 350°F (175°C) and warm the cookies for about 5 minutes. Enjoy them soft and warm!

In this blog post, we explored how to make delicious gingerbread crinkle cookies. We covered ingredients, step-by-step instructions, and useful tips. Remember, chilling the dough and using high-quality spices are essential for great flavor. You can even make gluten-free or vegan versions to suit your needs. Enjoy these cookies fresh or stored properly for later. Baking should be fun, so don’t hesitate to experiment with flavors or decorations. These cookies are perfect for sharing at festive gatherings, making memories, and enjoying every bit

Gingerbread Crinkle Cookies

Deliciously spiced cookies with a crinkled appearance, perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

  

• 2.5 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened to room temperature
• 1 cup brown sugar, packed firmly
• 1 large egg
• 0.25 cup unsulfured molasses
• 1 teaspoon pure vanilla extract
• to taste powdered sugar, for dusting

Instructions

 

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a medium-sized bowl, combine the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt. Whisk until evenly mixed and set aside.
• In a large mixing bowl, cream together the softened butter and packed brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
• Add the large egg and mix until combined, then pour in the molasses and vanilla extract, mixing until uniform.
• Gradually introduce the dry ingredient mixture into the wet mixture, stirring gently with a spatula or wooden spoon until just incorporated.
• Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
• Once chilled, scoop portions of the dough with a tablespoon, roll into balls, and coat each ball in powdered sugar.
• Transfer the dough balls to the prepared baking sheets, leaving space for spreading, and bake for 10-12 minutes until the edges are set and centers are soft.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies pair wonderfully with hot cocoa or spiced tea.

Keyword cookies, gingerbread, holiday

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