Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (for creaming)
- 1 large egg
- 1/2 cup molasses
- 1/2 cup granulated sugar (for rolling dough)
- Whole wheat flour (optional, for a healthier twist)
Instructions
- In a medium bowl, whisk together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and molasses until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 3 days).
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the chilled dough into 1-inch balls and roll them in granulated sugar to coat.
- Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the gingerbread crinkle cookies for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your freshly baked gingerbread crinkle cookies!
Notes
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Kcal: 170 kcal per cookie | Servings: 24 cookies
