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Gingerbread Crinkle Cookies for the Holiday Cookie Swap

Gingerbread Crinkle Cookies for the Holiday Cookie Swap
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These Gingerbread Crinkle Cookies for the Holiday Cookie Swap are soft, chewy, and beautifully spiced with ginger, cinnamon, and cloves. Coated in powdered sugar for a charming crackled finish, they offer a perfect balance of warmth and sweetness. Ideal for holiday parties, cookie swaps, or cozy family gatherings, these cookies bring classic gingerbread flavors to a new delightful level with simple ingredients and easy steps.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or gluten-free baking blend for gluten-free version)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened (or coconut oil for vegan version)
  • 1 cup brown sugar, packed
  • 1 large egg (or flaxseed/chia seed egg substitute for vegan version)
  • 1/4 cup molasses

Coating

  • Powdered sugar (about 1/2 cup for rolling dough balls)

Instructions

  1. Mix Dry Ingredients: Combine the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt in a bowl. Whisk them together to ensure the spices are evenly distributed for consistent flavor throughout each cookie.
  2. Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened butter and brown sugar until fluffy and light. This process is crucial for creating the perfect soft texture.
  3. Add Wet Ingredients: Beat in the egg and molasses to the creamed butter and sugar. These will add moisture and that mouthwatering gingerbread flavor we all love.
  4. Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture. Stir until you form a smooth, slightly thick dough that’s easy to handle but not sticky.
  5. Chill the Dough: Cover the dough and refrigerate for at least 1 hour. Chilling helps the flavors meld together and makes the dough easier to roll into balls.
  6. Shape and Coat: Once chilled, scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar to prepare for that signature crinkle finish.
  7. Bake: Place the dough balls on a lined baking sheet, spacing them apart, and bake in a preheated oven at 350°F (175°C) for approximately 10-12 minutes. Watch as the cookies spread and crackle beautifully.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Cool completely to enjoy the full flavors and perfect texture.

Notes

  • Don’t skip chilling: Chilling the dough solidifies the butter and enhances flavor development.
  • Use fresh spices: Fresh ground spices offer stronger, more vibrant flavors.
  • Powdered sugar coat: Generously coating the cookies ensures a beautiful contrast and classic crinkle effect.
  • Watch baking time closely: Slightly underbaking keeps the cookies soft and chewy.
  • Store properly: Keep cookies in an airtight container to maintain their softness.

Nutrition

Keywords: gingerbread cookies, holiday cookies, crinkle cookies, festive treats, gluten-free, vegan adaptations, holiday baking

Find it online: https://cherrycooks.com/gingerbread-crinkle-cookies-for-the-holiday-cookie-swap/