Gingerbread Crinkle Cookie Recipe
These gingerbread crinkle cookies are the perfect Christmas cookie. They are rolled in powdered sugar to mimic a snowflake. They have soft centers and chewy edges with lots of spice and molasses flavor. Perfect for a crowd.
Servings: 24 cookies
Cost: $9
Equipment
- 2 (half sheet) baking sheets
Ingredients
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking soda
- 4 teaspoons ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups white granulated sugar
- 1 cup neutral oil (avocado oil, vegetable oil or grape seed oil)
- 1/3 cup molasses (unsulphered)
- 1 teaspoon pure vanilla extract
- 2 large eggs (at room temperature)
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with a sheet or parchment and set aside.
- To the medium bowl, add the all-purpose flour, ground ginger, cinnamon, baking soda and salt. Whisk together until combined.
- To the bowl of a stand-up mixer with the paddle attachment (alternatively you could do this in a bowl with an electric mixer), add the sugar and oil. Beat until light and sort of fluffy, about 1 minute. Pour in the molasses and vanilla extract; then with the machine running on low, add one egg at a time. Mix until combined.
- Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute. Cover the cookie dough with a clean kitchen towel or plastic wrap and transfer to the fridge to chill for 1 hour.
- Sift the powdered sugar into a bowl. This will smooth out any pesky lumps.
- Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar. The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on!
- Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 4 inches a part. These spread a bit so give them some space. I baked about 6 cookies per sheet.
- Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good! Repeat with the cookie dough.
- Serve with milk or coffee.
Notes
Tips and Tricks:
- Unsulphered Molasses - I like the "Grandmas" brand of molasses. You can find it at most grocery stores.
- Powdered sugar - Really coat on the powdered sugar. It may be your instinct to coat them in powdered sugar and then dust off the excess but don't do that! Simply coat them heavily in the powdered sugar and transfer them to the baking sheet. If some falls off along the way, no biggie.
- Make the cookie dough, chill for 1 hour.
- Then scoop out and place on a baking sheet.
- Transfer to the freezer to chill for 1 hour. And then place them in a freezer-safe container.
- Let them thaw on the kitchen counter (on a plate or baking sheet) and then coat them in the powdered sugar and proceed with baking.
Nutrition
Calories: 134kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Calcium: 13mg | Iron: 1mg