Ingredients
Scale
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For Coating:
- 1/2 cup powdered sugar (for rolling)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, molasses, vanilla extract, and almond extract (if using). Mix until well combined.
Step 4: Combine Mixtures
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
Step 5: Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
Step 6: Shape and Coat Cookies
- Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in powdered sugar until fully coated. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Step 8: Serve
- Once cooled, serve your delicious Gingerbread Crinkle Cookies with a cup of tea or coffee, or package them as gifts!
- Prep Time: 15
- Cook Time: 10