Irresistible Gingerbread Crinkle Cookies Swap Favorite
Soft and chewy gingerbread cookies with a sugary crinkle top. Perfect for holiday gatherings and cookie swaps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1/2 cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl.
- Cream butter and brown sugar until light and fluffy. Beat in egg and molasses.
- Gradually mix in dry ingredients until combined.
- Roll dough into 1-inch balls, then coat in granulated sugar.
- Place on baking sheets 2 inches apart. Bake for 10-12 minutes.
- Let cool on sheets for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 1 week.
- Dough can be refrigerated for 30 minutes if too sticky.
- For extra spice, add a pinch of nutmeg.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg