On the 4th day of Christmas, For Love of the Mouse gave to me, spicy Gingerbread Crinkle Cookies.
We’re back with day 4 of 12 days of holiday baking. Thanks for being here. If you like baking, especially holiday baking you have come to the right place. If you want to do a fun bake with me check out our vlog to go with this blog over on our YouTube channel.Jump to Recipe
Gingerbread is one of our favorite holiday flavors. I remember, growing up, my Grandma would make batch after batch after batch of delcious gingerbread dough. She made amazing gingerbread dough and these are a play on her original gingerbread cutouts.
For Grandma’s recipes, and most of the time I spend in the kitchen, I always wear my Grandma’s apron. She made this apron and wore it all the time. Every time she cooked or baked she was in this apron and her recipe boxes were front and center in her kitchen. I’m so honored to carry on that tradition.
This recipe was at the back of her recipe book. As I was sorting through her cookies, I came across this and it took me back. Grandma always added an amazing amount of spice to her gingerbread. No weak gingerbread flavor here. Not only that but my family is big on soft and chewy cookies and these are just that.
The powdered sugar coating gives a great sweet spin to the spice of the gingerbread. If you aren’t a gingerbread fan, we challenge you to try these because we think Grandma’s crinkles can convert you.
Without further ado, let’s get baking!
Whenever you are baking unless your recipe calls for cold ingredients you want to use room temperature ingredients. Room temperature ingredients like eggs, butter, and other dairy ingredients trap air. While baking in the oven, that trapped air expands and produces a fluffy baked good. That’s good.
Cream the softened butter and brown sugar together in your mixer until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl with a spatula as needed to fully incorporate ingredients.
Add in eggs, molasses and vanilla until the dough is combined.
If you aren’t new to this series you know I love to sift my dry ingredients. You want to do everything you can to create the lightest, fluffiest, best baked good and sifting will do just that. So, sift your dry ingredients; flour, cloves, ginger, cinnamon, baking soda and salt.
Mix dry ingredients slowly into your mixer until just combined.
Cover tightly and refrigerate for at least two hours. Make sure to cover these tightly because your dough will take on flavors from your refrigerator if you don’t cover them.
Preheat Oven to 350 degrees.
Scoop out uniform size balls of dough and completely coat each ball in powdered sugar. You want a thick coating of powdered sugar on each dough ball.
Bake for 10-12 minutes until dough starts to crackle on top as it spreads. You want the cookies to be chewy and not hard. For some reason, my crinkle cookies take longer at altitude (we are in Colorado) then at sea level. I check them every minute starting at ten minutes and pull them from the oven when I start to see the right amount of crinkle.
These cookies are amazing. We add more spices than many gingerbread recipes because I really want that gingerbread spice punch to go with that delicious molasses flavor.
Gingerbread Crinkle Cookies
- 3/4 cup Butter Softened
- 1 cup Brown Sugar Tightly Packed
- 1 Egg
- 1/4 cup Molasses
- 1 tbsp Vanilla
- 2 tsp Baking Soda Sifted
- 1 1/2 tsp Cloves Sifted
- 1 1/2 tsp Ground Ginger Sifted
- 1 1/4 tsp Cinnamon Sifted
- 2 1/2 cup Flour Sifted
- pinch Salt
- Cream the softened butter and brown sugar until light and fluffy. Scrape down the sides of the bowl with a spatula as needed.
- Add in eggs, molasses and vanilla until the dough is combined.
- Sift dry ingredients; flour, cloves, ginger, cinnamon, baking soda and salt.
- Mix dry ingredients slowly until just combined.
- Cover tightly and refrigerate for at least two hours.
- Preheat Oven to 350 degrees
- Scoop out uniform size balls of dough and completely coat each ball in powdered sugar. You want a thick coating of powdered sugar on each dough ball.
- Bake for 10-12 minutes until dough starts to crackle on top as it spreads. You want the cookies to be chewy and not hard.
Thank you so much for being here today and we hope you try this recipe out. Be sure to head over to our YouTube channel to check out the video of this recipe and stay tuned for more posts because we are only on day 4 of 12 days of baking.