Gingerbread Crinkle Cookies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
22 mins
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Servings
24 cookies
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Calories
192 kcal
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Course
Baked Goods
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Cuisine
American
Gingerbread Crinkle Cookies
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These soft Gingerbread Crinkle Cookies are a great from-scratch recipe for the holiday season. They have the signature flavor of molasses and warm spices and are then coated in powdered sugar for an adorable crinkled look.
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Ingredients
- 3 Cups flour
- 3/4 Cup dark brown sugar packed
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter (3/4 cup) softened, but still cool, cut into 1/2-inch cubes
- 3/4 Cup molasses
- 2 Tablespoons whole milk
- 1/2 Cup sugar in a bowl
- 1/2 Cup powdered sugar in a bowl
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Instructions
- Using an electric mixer on low-speed stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined.
- Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal.
- Reduce the speed to low. With the mixer running, gradually add the molasses and milk.
- Mix until the dough is evenly moistened
- Increase the speed to medium and mix until thoroughly combined.
- Transfer the dough onto a work surface. Divide the dough in half.
- Shape each half of the dough into two balls.
- Wrap each dough ball the in plastic wrap and freeze until firm.
- Or your second option is that you can refrigerate the dough for 2 hours or overnight.
- Preheat the oven to 350 degrees.
- Line the baking sheets with parchment paper.
- Remove the cookie dough from the fridge.
- Begin rolling the dough into individual 2- inch balls in diameter. Do not overwork the dough as it will get too warm. (If the dough becomes warm rewrap it in the plastic wrap and return it to the refrigerator until it is chilled.)
- Roll each dough ball in the sugar until coated. Now transfer the ball to the confectioners’ sugar and roll again until coated evenly.
- Put the coated dough balls 1-inch apart on the parchment lined baking sheet.
- Bake the cookies at 350 degrees for 12 minutes or until they are set in the centers. Be sure to not over bake them.
- Remove the cookies from the oven. Allow them to cool on the sheets for 2 minutes.
- Transfer the cookies to a wire rack to cool completely (to room temperature).
Notes
- Store gingerbread crinkle cookies in an airtight container at room temperature. The cookies can be stored for up to a week.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
90mg
(4%)
Potassium
186mg
(5%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
178IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 90mg | 4% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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