❄️🍪 Gingerbread Crinkle Cookies

Here’s a cozy, spiced twist on a holiday favorite: Gingerbread Crinkle Cookies! ❄️🍪 With their soft, chewy centers, crisp edges, and a snowy powdered sugar coating, they’re perfect for Christmas cookie trays or anytime you crave warm spice flavors.

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❄️🍪 Gingerbread Crinkle Cookies

These cookies combine the bold molasses-ginger flavor of gingerbread with the crinkled look of classic crinkle cookies. A festive treat that’s easy to make and impossible to resist!

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⏱️ Time:

• Prep Time: 15 minutes
• Chill Time: 1 hour
• Bake Time: 10–12 minutes
• Total Time: ~1 hour 30 minutes

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✅ Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar (light or dark)
• 1/4 cup molasses
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup granulated sugar (for rolling)
• 1/2 cup powdered sugar (for rolling)

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👩‍🍳 Instructions:

1. Make the dough:
   In a bowl, cream together butter and brown sugar. Add molasses and egg; beat until smooth.
   In a separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually mix dry into wet until a soft dough forms.
2. Chill:
   Cover and refrigerate the dough for at least 1 hour (or overnight).
3. Preheat & prep:
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
4. Roll & coat:
   Scoop 1-inch balls of dough. Roll first in granulated sugar, then in powdered sugar to coat generously.
5. Bake:
   Place on baking sheet 2 inches apart and bake for 10–12 minutes, or until crinkled and set around the edges.
6. Cool:
   Let cool on the pan for 5 minutes, then transfer to a wire rack.

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🍽️ Serving Size:

• Makes about 24 cookies

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📝 Tips & Notes:

• Don’t skip chilling — it keeps them thick and chewy!
• Want extra spice? Add a pinch of nutmeg or allspice.
• Cookies stay soft for up to 5 days in an airtight container.
• Freeze baked cookies for up to 2 months.