GINGERBREAD CRINKLE COOKIES

Craving the ultimate holiday treat? Look no further! Our Gingerbread Crinkle Cookies are bursting with festive flavors like ginger, nutmeg, and cinnamon. Easy to make and impossible to resist, they’re perfect for holiday parties, cookie exchanges, or cozy nights by the fire.

Ingredients:

1. ¾ cup unsalted butter, softened
2. 1 cup packed brown sugar
3. 1 egg
4. ¼ cup molasses
5. 2 ½ cups all-purpose flour
6. 2 tsp baking soda
7. 1 tsp ground nutmeg
8. 1 tsp ground ginger
9. 1 tsp cinnamon
10. Powdered sugar for rolling

Instructions:

Cream butter and sugar:

• Using a hand mixer, cream together softened butter and packed brown sugar on medium speed until light and fluffy, which should take about 3 minutes.

Add egg & molasses:

• Mix in the egg and molasses until fully combined with the butter and sugar mixture.

Mix flour and spices:

• In a separate bowl, whisk together all-purpose flour, baking soda, ground nutmeg, ground ginger, and cinnamon until well combined.

Add dry ingredients to wet ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing until there is no flour visible in the dough and a uniform dough forms.

Chill dough:

• Cover the dough with plastic wrap and refrigerate for at least 2 hours to allow it to firm up.

Roll into balls:

• Once chilled, form the dough into 18-20 balls of equal size.

Roll in powdered sugar:

• Fully coat each ball of dough in powdered sugar, ensuring an even coating.

Bake:

• Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Place the coated cookie dough balls on the prepared baking sheet, leaving about 3 inches of space between each cookie.
• Bake for 10 minutes until the cookies have cracked on top but still look slightly underbaked.

Cool:

• Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

FAQs:

Can I substitute margarine for butter in this recipe?

• While margarine can be used as a substitute, it may affect the flavor and texture of the cookies. Butter is recommended for the best results.

Can I freeze the cookie dough for later use?

• Yes, the cookie dough can be frozen for up to three months. Simply shape the dough into balls, coat in powdered sugar, and freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer bag or container and bake as needed.

What is the purpose of chilling the dough before baking?

• Chilling the dough helps prevent the cookies from spreading too much while baking, resulting in a thicker, chewier texture.

Can I add extra spices like cloves or allspice to the dough?

• Absolutely! Feel free to customize the spice blend to suit your taste preferences. Just be mindful of the ratios to avoid overpowering the gingerbread flavor.

How should I store leftover cookies?

• Store the cookies in an airtight container at room temperature for up to one week. You can also freeze them for longer storage, but be sure to thaw them at room temperature before serving.