Description
Soft and chewy gingerbread cookies with a classic crinkle top, perfect for holiday gatherings.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1/4 cup granulated sugar, for rolling
Instructions
- Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the molasses until incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- Roll each ball in granulated sugar until evenly coated.
- Place the cookie balls 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger ginger flavor, add an extra 1/2 teaspoon of ground ginger.
- If the dough is too sticky, add a tablespoon more flour at a time.
- Cookies will continue to set as they cool.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American