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Gingerbread Crinkle Cookies for the Holiday Cookie Swap

Gingerbread Crinkle Cookies for the Holiday Cookie Swap

  • Author: Sarah
  • Total Time: 1 hour 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Gluten Free (with substitution)

Description

Gingerbread Crinkle Cookies are the ultimate festive treat, featuring a chewy, spiced center enveloped by a delightfully crackled snowy powdered sugar exterior. These cookies perfectly balance warming ginger and aromatic spices, making them a crowd-pleaser at any holiday cookie swap or gathering. Easy to make with simple ingredients, they are suitable for all baking skill levels and ideal for sharing or gifting during the holidays.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 1/4 cup molasses
  • 1 large egg

Coating

  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt to ensure an even distribution of spices and leavening agents for consistent flavor and texture.
  2. Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the unsalted butter and dark brown sugar together until light and fluffy, which is key for a tender cookie with good structure.
  3. Add Molasses and Egg: Mix in the molasses and egg into the butter-sugar mixture until fully incorporated, contributing moisture and the classic rich gingerbread flavor.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender and chewy.
  5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up the dough, making it easier to handle and enhancing the cookies’ flavor.
  6. Shape and Coat: Preheat oven to 350°F (175°C). Roll the dough into 1-inch balls, then generously coat each ball in powdered sugar to create the iconic crinkled look when baked.
  7. Bake and Cool: Place the coated dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes until cookies have spread and cracks form. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Chill Thoroughly: Refrigerate the dough for at least an hour to control spread and deepen flavor.
  • Generous Powdered Sugar: Roll dough balls well in powdered sugar to achieve signature snow-like cracks.
  • Don’t Overbake: Remove cookies once just set to maintain chewy centers.
  • Use Fresh Spices: Freshly ground spices enhance aroma and flavor significantly.
  • Space Cookies Adequately: Leave sufficient space between dough balls to allow for spreading during baking.
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 12g
  • Sodium: 90mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

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

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