Why Make Gingerbread Crinkle Cookies
There is something special about the warmth and spices of gingerbread. Gingerbread Crinkle Cookies are a delightful treat that bring back memories of cozy winters and holiday celebrations. These cookies are not only easy to make but also a joy to eat. Their soft texture, paired with the sweetness of sugar and the richness of molasses, creates a wonderful flavor that satisfies any sweet tooth. Whether you bake them for a family gathering, a holiday party, or just for yourself, these cookies are sure to please everyone.
In addition to their amazing taste, Gingerbread Crinkle Cookies have an impressive appearance. The powdered sugar coating gives them a crinkled look that makes them visually appealing. They look like little snowballs, perfect for the holiday season or any special occasion. The mix of spices adds a lovely aroma to your kitchen, bringing comfort and warmth.
Moreover, baking these cookies offers a great opportunity to gather with family or friends. It’s a fun activity that can be enjoyed by all ages. So, roll up your sleeves and let’s jump into the process of making these fantastic cookies!
How to Make Gingerbread Crinkle Cookies
Making Gingerbread Crinkle Cookies is a straightforward process. You do not need any fancy baking skills to create these delicious treats. The steps are simple, and the ingredients are easy to find. The following sections will guide you through the entire recipe from ingredients to serving suggestions.
Ingredients
Here’s what you will need to gather before starting:
- 2 1/4 cups all-purpose flour: This is the base of the cookies that gives structure.
- 1 tablespoon ground ginger: This spice adds the signature flavor of gingerbread.
- 1 teaspoon ground cinnamon: Cinnamon brings warmth and sweetness.
- 1/2 teaspoon ground cloves: Cloves provide a deep, aromatic taste.
- 1/2 teaspoon baking soda: This helps the cookies rise.
- 1/4 teaspoon salt: A little salt enhances the sweet flavors.
- 1/2 cup unsalted butter, softened: Butter adds richness and flavor.
- 1/2 cup granulated sugar: This is the main sweetener for the cookies.
- 1/2 cup brown sugar, packed: Brown sugar adds moisture and a slight caramel taste.
- 1 large egg: The egg binds the ingredients together.
- 1/4 cup molasses: This gives the cookies their signature flavor and color.
- Powdered sugar for dusting: This gives the final touch and sweetness.
Directions
Follow these steps to create your Gingerbread Crinkle Cookies:
Preheat your oven: Set your oven to 350°F (175°C). While the oven is heating, prepare your baking sheet by lining it with parchment paper. This prevents the cookies from sticking.
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined. This step combines all the spices and helps distribute them evenly.
Cream the butter and sugars: In another large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar. Beat until the mixture is light and fluffy. This incorporates air into the mixture, making the cookies light.
Add the egg and molasses: Beat in the large egg and the 1/4 cup of molasses. Mix until everything is well combined. The molasses will give the batter a beautiful color and flavor.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture. Stir carefully to avoid overmixing. It’s okay if the dough looks a bit uneven; it should not be too smooth.
Chill the dough: Wrap the dough in plastic wrap or cover the bowl with a lid and chill it in the refrigerator for at least 30 minutes. Chilling helps the flavors meld and the cookies to keep their shape.
Shape the cookies: After chilling, remove the dough from the refrigerator. Roll the dough into tablespoon-sized balls. You can use your hands or a small cookie scoop.
Coat in powdered sugar: Once you have rolled the balls, coat them well in powdered sugar. This is what gives them their crinkle effect while baking.
Place on the baking sheet: Arrange the sugared dough balls on the prepared baking sheet, leaving space between each ball. They will expand while baking.
Bake the cookies: Bake for 10-12 minutes. The edges should be set, while the centers remain soft. They may look a bit underbaked, but they will continue to cook as they cool.
Cool the cookies: After baking, let the cookies sit on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up without becoming hard.
How to Serve Gingerbread Crinkle Cookies
Serving Gingerbread Crinkle Cookies is just as delightful as baking them. You can display the cookies on a beautiful plate or in a festive tin. They are perfect for holiday gatherings, cookie exchanges, or cozy evenings at home.
Consider serving them alongside a warm cup of tea or coffee. The spices in the cookies pair wonderfully with hot beverages. You could also offer a scoop of vanilla ice cream on the side for a special treat.
These cookies also make a great gift. Fill a jar or a box with the cookies tied with a pretty ribbon. Friends and family will appreciate the homemade touch.
How to Store Gingerbread Crinkle Cookies
To keep your Gingerbread Crinkle Cookies fresh, store them in an airtight container. You can keep them at room temperature for about a week. If you live in a humid area, it may be best to refrigerate them to prevent them from getting stale.
If you want to keep them longer, consider freezing. Place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag. They can stay in the freezer for up to three months. Just thaw them at room temperature before serving.
Tips to Make Gingerbread Crinkle Cookies
Softening Butter: Make sure your butter is softened but not melted. If you forget to take it out in advance, you can cut it into small pieces and let it sit for about 15 minutes.
Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
Molasses Substitute: If you can’t find molasses, you can use honey or pancake syrup as a substitute, but this will alter the flavor slightly.
Experiment with Spices: Feel free to adjust the spices according to your taste. You can add nutmeg or reduce the amount of ginger if you prefer.
Watch the Baking Time: Oven temperatures can vary, so keep an eye on your cookies while they bake. They should look set but soft in the center.
Variation
You can customize Gingerbread Crinkle Cookies in various ways:
- Add Chocolate Chips: Fold in some chocolate chips for a sweet twist. The chocolate goes wonderfully with the spices.
- Nuts: Consider adding chopped nuts such as pecans or walnuts to give some crunch.
- Frosting: After the cookies have cooled, you can frost them with a simple icing made of powdered sugar and milk for extra sweetness.
FAQs
1. Can I use whole wheat flour?
Yes, whole wheat flour can be used, but it may change the texture slightly. Try using half whole wheat and half all-purpose flour for a healthier option.
2. Why do my cookies spread too much?
If your cookies spread excessively, it may be because the dough was too warm or there wasn’t enough flour. Make sure to chill your dough properly before baking.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time, refrigerate it, and bake the cookies later. Just make sure to give it enough time to soften if it becomes too hard in the fridge.
Now you are ready to make delicious Gingerbread Crinkle Cookies that are perfect for any occasion. Enjoy the process and the sweet aroma filling your kitchen!
Gingerbread Crinkle Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and molasses until well combined.
- Gradually add the dry mixture to the wet mixture, stirring carefully to avoid overmixing.
- Wrap the dough in plastic wrap or cover with a lid and chill in the refrigerator for at least 30 minutes.
- Roll the chilled dough into tablespoon-sized balls.
- Coat the dough balls well in powdered sugar.
- Arrange the sugared balls on the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.