Gingerbread Crinkle Cookies Recipe | King Arthur Baking

To make the dough: In an enormous bowl, use a flexible spatula to stir collectively the brown sugar, melted butter, molasses, vanilla, and salt. Smear the mixture in direction of the underside of the bowl to scrub it out and eradicate any lumps.

Add the egg and stir until blended. Add the flour, spice, baking powder, and baking soda and stir with the spatula until completely built-in and no dry spots keep.

Cowl the bowl and refrigerate for 1 to 2 hours. The dough will company up as a result of it chills.

If you end up capable of bake, preheat the oven to 350°F with racks inside the larger and reduce thirds. Line 2 baking sheets with parchment.

To coat the cookies: In a medium bowl, whisk collectively the confectioners’ sugar and spice.

One after the opposite, scoop the dough into 1 3/4″ balls (about 40g each; a level jumbo cookie scoop works properly proper right here), drop into the confectioners’ sugar mixture, and toss to coat. Swap the cookies to the prepared baking sheets.

Bake the gingerbread crinkle cookies for 15 to 18 minutes, rotating the baking sheets prime to bottom and entrance to once more halfway by, until puffed and set inside the coronary heart and company throughout the perimeters.

Take away the cookies from the oven and allow them to sit back completely on the baking sheets.

Storage knowledge: Retailer leftover gingerbread crinkle cookies in an airtight container at room temperature for numerous days; freezing simply is not actually useful.