Gingerbread Crinkle Cookies

Soft, chewy gingerbread crinkle cookies.

Course Dessert

Cuisine American

Keyword gingerbread crinkle cookies

Prep Time 20

Cook Time 13

Chill Time 2

Servings

Calories 98kcal

Line a large cookie sheet with parchment paper.
In a large bowl, cream the butter, brown sugar and molasses until light and fluffy, about 1 minute.
Add the eggs, and beat until well-mixed.
Evenly sprinkle the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt on top.
Mix everything together (the dough will be stiff), and place in the fridge to chill for 2 hours. When you’re ready to bake, preheat the oven to 350.
Use a cookie scoop to make a dough ball from 2 tablespoons of dough. Roll it generously in powdered sugar, and then place on the baking sheet, 12 cookies per sheet. Bake for 13-14 minutes, until crackling and set around the edges. Let cool on the baking sheet, and then move to a wire rack. Bake the second tray of cookies after the pan has cooled slightly.

Because this gingerbread crinkle cookies recipe requires a 2-hour chill time, you can make these cookies 2-3 days in advance. Store the dough in the fridge until you're ready to bake. You can also store the dough in the freezer until ready to scoop and bake. Defrost overnight before attempting to scoop, however. And finally, yes you can freeze already-scooped balls of dough. Let them thaw on the cookie sheet while the oven preheats, and bake as usual.
The already-baked gingerbread crinkle cookies keep well on the counter in airtight containers with a slice of fresh bread in the container to keep them soft. They will last for 3-4 days.