Gingerbread Crinkle Cookies
Servings: 24 cookies
Calories: 176kcal
Everyone loves gingerbread, but not everyone has the patience or skill needed to roll out dough and decorate little men. Gingerbread Crinkle Cookies has all of that classic flavour in a soft, pillow-y cookie. And, no decorating skills or rolling pins needed!
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Ingredients
- 3/4 cup salted butter, softened
- 1 cup brown sugar, lightly packed
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 cups confectioner's sugar
Instructions
- In a mixing bowl, use a hand-held mixer to beat together the butter and brown sugar until light and fluffy - about 3-5 minutes.
- Add the egg and molasses. Beat in until combined.
- Sift together the flour, baking soda, nutmeg, ginger, cinnamon, and cloves. Add to the butter mixture and beat until just combined.
- Form dough into large disk and cover with plastic wrap. Refrigerate for 2 hours.
- When ready to bake, pre-heat oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
- Sift the confectioner's sugar over a wide, shallow bowl. Set aside.
- Portion off enough of the chilled dough to roll into 1 inch balls. Roll the ball into the confectioner's sugar. Place on baking sheet, leaving 2 inches of space between each cookie.
- Bake for 14 minutes. Remove from oven and allow to rest for 3 minutes before transferring to a wire cooling rack to finish cooling.
Nutrition
Calories: 176kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 149mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 189IU | Calcium: 20mg | Iron: 1mg