Description
Indulge in the festive warmth of these soft and chewy Gingerbread Crinkle Cookies, dusted with powdered sugar for a delightful holiday treat.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 cup molasses
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/4 cup powdered sugar (for rolling)
- 1/2 cup unsalted butter, softened
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, ground ginger, cinnamon, baking soda, and a pinch of salt until well combined. Set aside.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy.
- Mix in molasses and egg until fully incorporated.
- Gradually add the dry mixture to the wet mixture until just combined; avoid overmixing.
- Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball in powdered sugar. Place on ungreased baking sheets about two inches apart. Bake for about 10 minutes or until edges are set and centers look soft.
- Transfer cookies to wire racks for cooling before enjoying.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: For added flavor, try incorporating nuts or chocolate chips. Chill the dough for at least one hour before baking to prevent spreading. Store cookies in an airtight container at room temperature for up to one week.