Gingerbread Crinkle Cookies

These Gingerbread Crinkle Cookies combine the warmth of traditional gingerbread with a delightful crinkle effect, creating a perfect balance of chewy texture and spiced sweetness. Each bite is infused with ginger, cinnamon, and molasses, and they are rolled in powdered sugar for a festive touch. Ideal for holiday gatherings, these cookies are a comforting treat that will satisfy your sweet tooth while respecting dietary preferences.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup powdered sugar for rolling

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
4. Add the molasses, egg, and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
6. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
7. Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
8. Roll each ball in powdered sugar until fully coated and place them on the prepared baking sheet, spacing them a couple of inches apart.
9. Bake for 10-12 minutes, or until the edges are set and the tops are crinkled.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.