Ginger Crinkle Cookies
These are wonderful holiday crinkle cookies! Perfectly soft, tender and chewy, these sugar-coated cookies are sure to satisfy!
Servings 24 cookies
Calories 146
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- 6 oz butter 1½ sticks, softened
- ⅔ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ cup molasses
- 1 egg beaten
For Coating
- 1 cup confectioners' sugar
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, and salt until combined.
- Using a mixer, beat the butter and brown sugar together for 3 minutes or until light and fluffy.
- With the mixer on low, add the molasses, vanilla, and beaten egg until fully incorporated.
- Add the flour mixture in 3 additions and mix until just combined, making sure to scrape the bottom and sides of the bowl to incorporate all the ingredients into a soft dough.
- Using a cookie scoop or tablespoon, scoop the dough into 2-inch balls and place them 2 inches apart on a plate or baking sheet. Cover them with plastic wrap and chill for 2 hours.
- Preheat the oven to 375°F (190°C) and line two baking sheets with nonstick foil or baking paper.
- Roll each dough ball in confectioners' sugar until evenly coated, then place the coated balls 2 inches apart on the prepared baking sheets.
- Bake the cookies until set, approximately 10 to 12 minutes, being careful not to overbake.
- Allow the cookies to cool on the sheets for 5 to 7 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- It's recommended to bake one batch at a time on the middle rack for the best results. If you need to bake more than one batch at a time, rotate the baking sheets from top rack to bottom rack halfway through the baking process to ensure even baking.
- Ensure that you're using fresh baking powder, as expired baking powder can affect the cookies' rise and bake.
- Avoid overmixing the cookie dough once the flour is added; mix until the flour is just combined, preferably at a lower speed. When in doubt, you can also mix by hand.
- Chilling the cookie dough thoroughly before baking is essential for the best results. Enjoy your delicious ginger crinkle cookies!
Nutrition
Calories: 146 | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 101mg | Potassium: 149mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 188IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 1mg