Gingerbread Crinkle Cookies
Making these Gingerbread Crinkle Cookies will instantly send a message that you’ve taken your cookie game to the next level this holiday.
Servings 24 cookies
Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cups brown sugar
- 1 egg
- 1/4 cup milk
- 3/4 cup fancy molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon ginger or more to taste
- 1/2 teaspoon salt
For Rolling:
- 1/2 cup white sugar or more as needed
- 1/2 cup powdered sugar or more as needed
Instructions
- In a large bowl, cream together the butter and brown sugar for 2 minutes.
- Add the egg and milk and beat to combine. Add the molasses and beat until fully
- combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain. Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper or silicone baking mats.
- Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
- Roll the dough in the white sugar, and then in the powdered sugar.
- Place the sugar-coated balls on the prepared baking trays, at least 2” apart.
- Bake cookies for 10-12 minutes until spread and well browned.
- Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.