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Gingerbread Crinkle Cookies

Soft, chewy gingerbread crinkle cookies rolled in powdered sugar with warm ginger and cinnamon flavor. An easy gingerbread crinkle cookies recipe for the holidays.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • ¾ cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 large egg room temperature
  • ¼ cup molasses
  • 2½ cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1 cup powdered sugar for rolling

Method
 

  1. Beat the butter and brown sugar until combined and fluffy, about 2 minutes.
  2. Add the egg and molasses and beat 2 to 3 minutes more, until light and fluffy.
  3. Mix in the baking soda, nutmeg, ginger, and cinnamon.
  4. Add the flour one third at a time on low speed, mixing just until incorporated.
  5. Cover and refrigerate the dough for 2 hours.
  6. Heat the oven to 375°F and line two baking sheets with parchment paper. Roll the chilled dough into balls and coat each in powdered sugar.
  7. Bake for 9 to 10 minutes, until puffed and cracked but still soft in the center.
  8. Cool on the baking sheet a few minutes, then move to a wire rack.

Notes

  • Bake one test cookie first to dial in your oven's exact timing before baking the full batch.
  • Store cooled cookies in an airtight container for 3 to 4 days at room temperature, or freeze for up to 3 months.
  • Let baking sheets cool completely between batches so the dough doesn't spread too fast.