Gingerbread Crinkles
Gingerbread Crinkles have all the warm flavours of gingerbread packed into a soft, fluffy cookie that is perfect for the holidays. And the best part is that these cookies are easier than traditional gingerbreads that need to be rolled and cut into shapes.
Servings: 36 cookies
Ingredients
- ¾ cup melted butter, cooled
- 1¼ cups brown sugar
- 1 egg
- ¼ cup molasses
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground allspice
- 1 cup powdered sugar, for rolling the cookie dough in
Instructions
- In a large bowl, mix the butter and sugar together until smooth.
- Beat in the egg, molasses, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and allspice.
- Add the dry ingredients to the wet and mix until well blended.
- Cover and refrigerate 3 hours, up to 24 hours.
- Preheat oven to 325℉ and line baking sheets with parchment paper.
- Scoop the cookie dough and roll into 1-inch balls.
- Roll the cookie dough balls in the powdered sugar, coating the entire ball.
- Place the cookie dough balls on the prepared pans, about 2 inches apart.
- Bake 8-10 minutes, until the edges of the cookies are baked, but the centres are still slightly underbaked.
- Allow cookies to cool on the pan for 1-2 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container as soon as the cookies are cooled.