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To make Gingerbread Crinkle Cookies, gather these ingredients: - 2 cups all-purpose flour - 1/4 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground ginger - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup unsalted butter, softened - 1 cup packed brown sugar - 1/4 cup molasses - 1 large egg - 1 teaspoon vanilla extract - 1 cup powdered sugar (for rolling) These ingredients come together to create warm, spiced flavors with a rich cocoa twist. You might want to change some ingredients. Here are some easy swaps: - Flour: Use gluten-free flour for a gluten-free option. - Butter: Coconut oil works well if you're dairy-free. - Molasses: Honey or maple syrup can replace molasses, but the taste will change slightly. - Egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) is a great vegan choice. These substitutions let you keep the spirit of the recipe while fitting your needs. Make sure you have these tools ready: - Mixing bowls (one large and one medium) - Electric mixer for creaming butter and sugar - Whisk for dry ingredients - Measuring cups and spoons for accuracy - Baking sheet lined with parchment paper - Plastic wrap to cover the dough These tools help make your baking process smooth and enjoyable, ensuring lovely cookies every time! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for perfect cookies. Line a baking sheet with parchment paper to prevent sticking and make cleanup easy. In a large bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 1/4 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Also, add 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. This mix gives the cookies their warm, spicy flavor. In another bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of packed brown sugar until it looks light and fluffy. Use an electric mixer for this; it makes things easier. Next, add 1/4 cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is well combined. Now, slowly add the dry mix to the wet mix. Do this on low speed to avoid a flour cloud. Keep mixing until you have a smooth dough. Make sure there are no bits of flour left. Cover the bowl with plastic wrap and chill it in the fridge for at least 30 minutes. This makes the dough easier to handle. After the dough has chilled, take it out of the fridge. Scoop tablespoons of dough and roll them into small balls with your hands. You should get about 24 balls from the dough. Next, roll each ball in 1 cup of powdered sugar until they are fully coated. This step gives them their signature crinkle look when baked. Place the sugar-coated balls on the prepared baking sheet. Make sure to space them about 2 inches apart. They need room to spread while baking. Bake the cookies in the preheated oven for 10-12 minutes. The edges should set, but the centers should still be soft. Remember, they will continue to cook a bit after you take them out. Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step helps them firm up and enhances their texture. For a festive touch, stack the cookies in a tin or arrange them on a platter with extra powdered sugar on top. You can even add a sprig of rosemary or a cinnamon stick for decoration. Enjoy the process and the delicious results! To get the best texture for your gingerbread crinkle cookies, start by chilling the dough. Chilling helps the cookies hold their shape while baking. Aim for a dough that is smooth and not too sticky. If your dough feels too soft, add a little more flour. Rolling the dough balls in powdered sugar gives them that lovely crinkle look as they bake. One common mistake is not measuring ingredients correctly. Use a kitchen scale for accuracy. Too much flour can make the cookies dry. Another mistake is skipping the chilling step. If you don’t chill the dough, the cookies may spread too much. Keep an eye on the baking time. Overbaking makes cookies hard and less tasty. To boost the flavor of your cookies, try adding a pinch of black pepper or a dash of cloves. These spices add warmth and depth. You can also mix in chocolate chips for extra sweetness. If you love nuts, consider adding chopped pecans or walnuts. They add a nice crunch and pair well with the ginger flavor. Pro Tips Chill the Dough: Refrigerating the dough for at least 30 minutes helps the cookies maintain their shape and enhances the flavors. Use Fresh Spices: For the best flavor, use fresh ground spices. They’ll make a noticeable difference in the taste of your cookies. Experiment with Toppings: Try rolling the cookies in crushed candy canes or sprinkles for a festive twist. Store Properly: Keep the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_2}} You can make gluten-free gingerbread crinkle cookies easily. Instead of all-purpose flour, use a gluten-free flour blend. Make sure the blend has xanthan gum, which helps bind the dough. Follow the same steps in the recipe. The cookies will still be soft and tasty. To make vegan gingerbread crinkle cookies, swap out a few ingredients. Replace the egg with 1/4 cup of unsweetened applesauce. Use vegan butter in place of the unsalted butter. Also, check that your molasses is vegan. The cookies will turn out just as delicious and crinkly! Get creative with flavor add-ins! Try adding chocolate chips or dried fruit, like cranberries or raisins. You can also mix in chopped nuts for crunch. For a spicy kick, add a dash of cayenne pepper or a pinch of ground cloves. These choices will give your cookies a fun twist! To keep your gingerbread crinkle cookies fresh, store them in an airtight container. This helps retain moisture and flavor. You can layer the cookies with parchment paper to prevent sticking. If you prefer, you can also wrap each cookie in plastic wrap. This extra layer keeps them moist longer. Remember to keep the cookies in a cool, dry place away from heat and sunlight. Freezing these cookies is easy. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about one hour until firm. Once frozen, transfer the cookies to a freezer-safe bag or container. Be sure to remove as much air as possible. Label the container with the date. These cookies can stay fresh for up to three months in the freezer. Gingerbread crinkle cookies have a good shelf life. At room temperature, they can last for about one week. If you refrigerate them, they can last up to two weeks. However, the best taste comes from eating them fresh. To enjoy their best flavor, eat them within the first few days. For maximum freshness, check for any signs of staleness before serving. Yes, you can use different flours. All-purpose flour works best for this recipe. If you want a gluten-free option, try using a gluten-free flour blend. Just ensure the blend is made for baking. This will help with texture and taste. Keep in mind that results may vary. If you lack molasses, you can use honey or maple syrup. These alternatives will keep the cookies sweet and moist. You may need to adjust the sugar slightly. Remember, molasses adds a unique flavor, so the taste will change a bit. Check your cookies after 10 minutes. The edges should look set. The centers may still seem soft, and that’s okay! They will firm up as they cool. If you see cracks on the surface, that’s a good sign too. Enjoy the aroma as they bake! This blog post covered how to make gingerbread crinkle cookies. We discussed the key ingredients and how to prepare them. I shared useful tips to get the right texture and flavor. You learned about gluten-free and vegan options, too. Remember, practice leads to better cookies. Keep these tips in mind for future baking. Enjoy creating your cookies and sharing them with friends and family!

Gingerbread Crinkle Cookies

Deliciously spiced gingerbread cookies with a crinkly powdered sugar coating, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cups unsalted butter, softened
  • 1 cups packed brown sugar
  • 0.25 cups molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cups powdered sugar (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a bowl, whisk together the flour, cocoa powder, baking soda, salt, ginger, cinnamon, and nutmeg until well combined.
  • In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy using an electric mixer on medium speed.
  • Beat in the molasses, egg, and vanilla extract until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until a smooth dough forms. Ensure there are no flour pockets left.
  • Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to firm it up.
  • Once chilled, scoop tablespoons of dough and roll them into balls. Then, roll each ball in powdered sugar until well coated.
  • Place the powdered sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to bake as they cool.
  • Take them out of the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Stack the cookies in a festive tin or arrange them on a platter dusted with extra powdered sugar for a snowy effect. Consider adding a sprig of rosemary or a cinnamon stick for decorative flair!
Keyword cookies, gingerbread, holiday