Description
Delightfully soft and chewy Gingerbread Crinkle Cookies, perfect for the holidays with warm spices and a snowy powdered sugar coating.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup powdered sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, and salt. Whisk until blended.
- Cream together the softened butter and brown sugar in a large mixing bowl until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes.
- Scoop tablespoon-sized portions and roll them into balls, then roll each ball in powdered sugar until fully coated.
- Place the sugar-coated balls on the prepared baking sheet and bake for 10-12 minutes, until slightly underbaked.
- Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a vegan option, substitute butter with coconut oil and egg with a flax egg. Store cookies in an airtight container to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg