Gingerbread Crinkle Cookies Recipe

In a medium size bowl, toss together the flour, ginger, cinnamon, salt, and baking soda. Set aside.
2 cups (240g) all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon baking soda
In a large bowl, whisk together the melted butter and molasses until fully incorporated. Add the brown sugar and whisk again until combined. Whisk in the egg, then scrape down the sides of the bowl with a spatula as needed.
½ cup (113g) unsalted butter, ⅓ cup (80mL) unsulphured molasses, ¾ cup (150g) firmly packed light brown sugar, 1 large egg
Slowly add the flour mixture, stirring with a spatula until just combined. Cover the bowl and chill in the refrigerator for at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Pour the powdered sugar onto a medium size plate or medium size bowl. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop scoops of dough into the powdered sugar. Roll the ball of dough generously in the powdered sugar, then place on the prepared baking sheet (no more than 8 balls of dough on a baking sheet at one time).
½ cup (60g) powdered sugar
Bake the cookies for 15-16 minutes or until cookies look mostly matte (not wet or shiny). Remove from the oven and cool on the baking sheet for 5 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 1 week. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.

Gingerbread Crinkle Cookies Recipe

Ingredients

Instructions

Nutrition Disclosure