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Gingerbread Crinkle Cookies for the Holiday Cookie Swap

Gingerbread Crinkle Cookies for the Holiday Cookie Swap
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Delight in these ultimate Gingerbread Crinkle Cookies, perfect for holiday gatherings and cookie swaps. Featuring a classic blend of warm spices, rich molasses, and a tender chewy texture, these cookies offer a beautiful crinkle appearance with a powdered sugar coating. Ideal for festive celebrations, they are easy to make and can be customized with nuts, chocolate, or made gluten-free and vegan-friendly.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened (or coconut oil for vegan version)
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 1 large egg (or flax egg for vegan version)

Coating

  • 1/2 cup powdered sugar for rolling

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined. This ensures the spices are distributed throughout every bite of your cookies.
  2. Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer, beat the unsalted butter with brown sugar until light and fluffy, about 3-4 minutes. This step is key to a tender texture.
  3. Add Molasses and Egg: Beat in the molasses and egg until fully incorporated, which adds moisture and that signature gingerbread flavor your holiday cookies need.
  4. Combine with Dry Ingredients: Slowly mix the dry ingredients into the wet mixture until a sticky dough forms. Avoid overmixing to keep the cookies chewy and soft.
  5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling helps the dough firm up, making it easier to shape and intensifies the flavors.
  6. Shape and Coat: Preheat the oven to 350°F (175°C). Using a cookie scoop, form dough balls about 1 inch in diameter. Roll each ball generously in powdered sugar to achieve that snowy crinkle effect after baking.
  7. Bake and Cool: Place dough balls on a parchment-lined baking sheet spaced about 2 inches apart. Bake for 10-12 minutes until the cookies puff and crack but remain soft. Let cool completely on a wire rack before serving.

Notes

  • Chill Properly: Don’t skip chilling the dough—it prevents spreading and enhances flavor.
  • Use Fresh Spices: Fresh ground ginger and cinnamon pack a stronger, more vibrant taste.
  • Don’t Overbake: Take cookies out as soon as the edges set to keep them chewy inside.
  • Generous Powdered Sugar Coating: Use enough powdered sugar for a dramatic crinkle contrast after baking.
  • Room Temperature Ingredients: Soften butter and egg for smooth mixing and even texture.

Nutrition

Keywords: gingerbread cookies, holiday cookies, crinkle cookies, molasses cookies, festive treats, chewy cookies

Find it online: https://recipesbykaeli.com/gingerbread-crinkle-cookies-for-the-holiday-cookie-swap/