Gingerbread Crinkle Cookies: 5-Step Ultimate Holiday Favorite

Scale

2 ¼ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon salt

¾ cup unsalted butter (softened)

1 cup brown sugar

1 large egg

⅓ cup molasses

Granulated sugar for rolling

Powdered sugar for coating

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1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.

2. In another bowl, cream butter and brown sugar until light and fluffy.

3. Add the egg and molasses; mix until smooth.

4. Gradually add the dry ingredients to form dough. Chill for at least 2 hours.

5. Scoop tablespoon-sized balls, roll in granulated sugar, then powdered sugar.

6. Bake at 350°F (175°C) for 9–10 minutes, until tops are crinkled.

7. Cool on wire racks and store in an airtight container.

Chilling the dough is key for that perfect crinkle effect.

You can freeze unbaked dough balls for up to 3 months.

Use fresh spices for the best gingerbread flavor.