If you’re looking for a quick, tasty holiday treat that won’t take much time to prepare, then easy crinkle cookies are the perfect sweet treat for you! These delicious gingerbread-flavored cookies have a light and fluffy interior with just the right amount of crunchy exterior.
Not only do they require fewer ingredients than typical cookie recipes, but these crinkle cookies also look festive and cute, making them the ideal addition to any Christmas get-together or dessert table. Baking these gingerbread crinkle cookies will make your home smell divine while creating a delicious treat that everyone is sure to love!
Gingerbread Crinkle Cookies Ingredients
Making gingerbread crinkle cookies is an enjoyable activity to do with the kids or by yourself. It is fun to mix the ingredients together and see the batter transform into yummy gingerbread-flavored treats.
To get started, you’ll need some basic pantry staples: all-purpose flour, baking soda, ground nutmeg, ground ginger, and cinnamon.
All of these flavorful ingredients come together for a gingerbread cookie with a delightfully spicy flavor.
You will also need some soft butter, molasses, brown sugar, and an egg for binding it all together when mixed with the dry ingredients. And after rolling the dough into balls and coating them in powdered sugar, your gingerbread crinkle cookies are ready to be baked!
How To Make Gingerbread Crinkle Cookies?
To make gingerbread crinkle cookies, start by creaming together butter and sugar in a large bowl.
Next add molasses and one egg to the mixture before sifting together all of your dry ingredients -flour, baking soda, and allspice – directly into the wet ingredients. Give it all a good stir or beat with an electric mixer until everything is well combined.
Lastly, roll spoonfuls of the dough mixture into balls and roll them in some additional icing sugar before putting them on a parchment-lined baking sheet and baking in the oven for about ten minutes until their edges are crispy but still soft in the center.
What Makes Gingerbread Cookies Crack?
When it comes to crinkle gingerbread cookies, have you ever paused to consider why they get those crinkled cracks on the surface? It’s all thanks to the butter in the dough melting as it bakes.
When the heat of the oven melts that butter, it creates steam which causes the crackle-crinkle effect you find on top of the gingerbread cookies once they’re done baking.
Baking tips for the Best Crinkle Cookies:
If you are looking for the most scrumptious gingerbread crinkle cookies, here are some tips for you.
- The key to getting the perfect crinkle cookie is all in the dough. Be sure not to overwork the dough and keep your cookie shapes as even as possible by making them all the same size. Before rolling out your gingerbread mix, make sure it is chilled for about 30 minutes. This will make it much easier to work with—so no more sticky messes!
- Once you have rolled the dough into balls, be sure to coat them generously with powdered sugar. The sugar will help to create the crinkled effect once the cookies are baked.
- When baking the cookies, place them on a parchment-lined baking sheet. This will prevent them from sticking to the baking sheet and will also make cleanup a breeze.
- Finally, be sure to let the cookies cool completely before serving. This will ensure that they are nice and crisp.
Leftover cookie storage:
For gingerbread crinkle cookie lovers, leftover cookies don’t have to go to waste. With a few simple steps and the right storage methods, your gingerbread crinkle cookies will stay soft and delicious long after you’ve made them.
To do this, make sure you store your cookies in airtight containers or resealable bags; the less exposure to air they have, the better.
They last about 5 days at room temperature if stored properly. You can also refrigerate them for up to two weeks, or freeze them for up to two months.
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp cinnamon
- Powdered sugar for rolling
- Cream together the butter and sugar using a hand mixer until they have a smooth airy texture - it should take around 3 minutes of beating at medium speed.
- Add the molasses and the egg to the mixture and combine until fully incorporated.
- Mix in the all-purpose flour, baking soda, and spices, until there is no flour visible in the dough.
- Let the dough chill out in the fridge for two hours, covered tightly with plastic wrap.
- Preheat the oven to 375 F and divide the dough into 18-20 spoonfuls. Shape them into perfect balls.
- Roll each cookie in powdered sugar until they're fully covered. Place the sweet spheres 3 inches apart on a parchment-lined baking sheet and you'll be ready to bake!
- Bake the cookies for 10 minutes to create a golden outer shell with an ever-so-slightly gooey center.
- Allow your cookies to rest and settle on the baking sheet for 10 minutes, then move them to a rack so they can cool down completely.
Amount Per Serving: Calories: 101Total Fat: 4gCholesterol: 15mgSodium: 140mgCarbohydrates: 26gProtein: 2g