Description
These soft, spiced gingerbread crinkle cookies are a quintessential holiday treat. Featuring a deep, warming flavor profile from molasses, ginger, cinnamon, and cloves, they boast a beautiful crackled top coated in powdered sugar. The vegetable oil base ensures a perfectly tender and moist texture, while the chilling process guarantees a professional, high-contrast finish that will impress on any dessert platter.
Ingredients
2 1/4 cups all-purpose flour
1/4 cup unsulphured molasses
1/3 cup vegetable oil
1/2 cup granulated sugar
1 large egg
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 cup powdered sugar
Instructions
Whisk the flour, ginger, cinnamon, cloves, and baking soda in a large bowl.
Combine the oil, molasses, and granulated sugar in a separate bowl until smooth.
Add the egg to the wet mixture and beat until fully incorporated.
Fold the dry ingredients into the wet ingredients until a soft dough forms.
Chill the dough in the refrigerator for at least two hours.
Preheat oven to 350°F (175°C).
Shape the dough into small balls and roll each in powdered sugar to coat thoroughly.
Place onto a baking sheet lined with parchment paper.
Bake for 12 minutes until set with visible cracks on top.
Remove from oven and let cool completely on a wire rack.
Notes
Chilling the dough is essential for proper hydration and preventing the cookies from spreading too thin. Ensure the oven is fully preheated for the best crinkle effect.
- Prep Time: 20
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American Holiday
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 12g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg