Description
Chewy gingerbread cookies with a classic crinkle top, perfect for the holidays.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, for rolling
Instructions
- Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter, brown sugar, and 1/4 cup granulated sugar until creamy.
- Beat in egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls.
- Roll each ball in the 1/4 cup granulated sugar.
- Place balls 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes, or until edges are set and centers are still slightly soft.
- Let cookies cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For a stronger molasses flavor, use blackstrap molasses.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gingerbread cookies, crinkle cookies, holiday cookies, spiced cookies, soft cookies, chewy cookies