The Christmas season is here and with it comes the best seasonal flavors and treats! These Soft Gingerbread Crinkle Cookies are a twist on the classic gingerbread cookie, they are packed with warm spices and covered with a powdered sugar coating that melts in your mouth. These super soft cookies are easy to make and sure to become a holiday favorite!
Soft Gingerbread Crinkle Cookies
By Maci M. | Lovely Baking Co.
Makes 24 cookies
Prep time: 10 minutes
Bake time: 9 minutes
Ingredients
1 large egg
½ cup butter, softened
¾ cup brown sugar, packed
1 T molasses
1 T vanilla
1 ½ cup flour
1 tsp cinnamon
¾ tsp ginger
¼ tsp nutmeg
½ tsp cloves
½ T cornstarch
½ tsp baking soda
¼ c granulated sugar (for rolling)
⅓ c powdered sugar (for rolling)
Step 1:
Line a baking sheet with parchment paper and set aside. Preheat the oven to 350* F.
Step 2:
In a large bowl or bowl of a stand mixer with the paddle attachment, add the egg, butter, brown sugar, molasses and vanilla and beat together until fully combined.
Step 3:
Next, add the flour, spices, cornstarch and baking soda to the bowl and mix until combined.
Step 4:
Lastly, add the ¼ cup of granulated sugar and the ⅓ cup of powdered sugar to separate small bowls and set aside. Use a regular sized cookie scoop to scoop dough balls one at a time and place them in the bowl of granulated sugar to coat evenly. Next, add the dough ball to the powdered sugar and cover it fully with the powdered sugar. Place the sugar coated dough balls on the lined cookie sheet a couple inches apart.
Step 5:
Place the baking sheet on the middle oven rack and bake for 8-9 minutes.
Step 6:
Once the cookies are baked, remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a cooling rack.
Step 7:
Store cookies in an airtight container at room temperature to keep fresh for about a week. Enjoy!
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