Easy Gingerbread Crinkle Cookies: A Delicious Recipe!

Let’s chat about one of my favorite holiday treats that brings a little warmth and spice to our busy lives: Gingerbread Crinkle Cookies. There’s something so comforting about the aroma of gingerbread baking in the oven, especially when it leads to a batch of perfectly spiced cookies with those beautiful, crackled tops. As busy moms, we all need simple, nourishing solutions, and these Gingerbread Crinkle Cookies definitely fit the bill!

I remember the first time I attempted Gingerbread Crinkle Cookies. It was a chaotic December afternoon. My youngest was clinging to my leg, the older one was “helping” (aka making a mess), and I was determined to bake something festive. I stumbled upon a recipe online, thinking, “How hard could it be?” Well, let’s just say the first batch was a DISASTER! They spread out like pancakes and tasted more like burnt sugar than Gingerbread Crinkle Cookies. But I wasn’t about to give up.

I tweaked the recipe, chilled the dough longer, and finally, success! Those perfectly cracked, soft, and chewy Gingerbread Crinkle Cookies were a hit. The kids devoured them, and even my husband, who isn’t a big cookie person, snuck a few. That’s when I realized these weren’t just Christmas Cookies; they were a family nutrition win. The molasses provides iron, the spices offer antioxidants, and the smiles they bring are priceless.

What really surprised me about these Gingerbread Crinkle Cookies was how much my kids loved the texture. The crackly, sugary outside and the soft, chewy inside was a huge hit. Plus, I could sneak in a little extra spice without them even noticing. It became a fun way to get some extra nutrients into their little bodies during the holiday season.

These Gingerbread Crinkle Cookies are a perfect addition to our family’s wellness journey. They’re a treat, yes, but they also offer some nutritional benefits thanks to the spices and molasses. Plus, baking them together is a fun activity that gets everyone involved in the kitchen. It’s all about finding those small wins that make a big difference in our family’s health and happiness.

So, if you’re a fellow busy mom looking for a simple, nourishing, and delicious treat to bake this holiday season, you’ve come to the right place. These Gingerbread Crinkle Cookies are sure to be a hit with your family, and they’re surprisingly easy to make. Let’s get baking!

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 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
• 1/2 cup granulated sugar, for coating

Trust me, this Gingerbread Crinkle Cookies ingredient list is simple because busy moms need nutrition without complexity! You can find these wholesome ingredients at your regular grocery store. This Gingerbread Crinkle Cookies proves nutritious doesn’t mean expensive.

No worries if you don’t have molasses; I sometimes use dark corn syrup as a substitute. It doesn’t have quite the same nutritional punch, but it still gives that classic molasses cookies flavor. My family gets extra nutrition when I add a tablespoon of flaxseed meal to the dough. They don’t even notice, and it boosts the omega-3 content!

Here’s a Gingerbread Crinkle Cookies nutrition hack that changed our family’s health: using whole wheat pastry flour instead of all-purpose flour. It adds a bit more fiber without changing the texture too much. For a shortcut, I often buy pre-ground spices. It saves time and still delivers that warm, spiced cookies flavor we love.

As a busy mom, I’m all about prepping ahead. I often measure out the dry ingredients the night before, so when baking day arrives, it’s even faster. Another sanity-saver? Soften the butter in the microwave for a few seconds – just don’t melt it!

Molasses is a great source of iron, which is especially important for growing kids. Ginger, cinnamon, and cloves all have antioxidant properties, which can help support our immune systems during the colder months.

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Here’s where I used to struggle with my Gingerbread Crinkle Cookies – I wouldn’t cream the butter and sugar enough. Now, I make sure to mix it for at least 3-4 minutes until it’s really light and airy.

• Beat in the molasses, egg, and vanilla extract until well combined.

Be sure to scrape down the sides of the bowl to ensure everything is evenly mixed. This step is crucial for that perfect Gingerbread Crinkle Cookies texture.

• In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

Don’t skip the whisking! It helps distribute the spices evenly throughout the flour, ensuring every bite of your Gingerbread Crinkle Cookies is packed with flavor.

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Overmixing can lead to tough cookies. Mix until the flour is just incorporated, and then stop. This is key to soft gingerbread cookies.

• Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.

This step is NON-NEGOTIABLE! Chilling the dough allows the flavors to meld together and prevents the cookies from spreading too much in the oven. In my busy kitchen, this nutritious Gingerbread Crinkle Cookies usually takes a backseat to something.

• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Parchment paper is my best friend in the kitchen. It prevents the cookies from sticking and makes cleanup a breeze!

• Roll the chilled dough into 1-inch balls.

Perfect time to prep tomorrow’s lunch! I like to use a small cookie scoop to ensure all the cookies are the same size.

• Roll each ball in granulated sugar, coating completely.

Don’t be shy with the sugar! This is what gives the Gingerbread Crinkle Cookies that beautiful crackled appearance.

• Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.

Giving the cookies enough space to spread will prevent them from sticking together.

• Bake for 8-10 minutes, or until the edges are set and the tops are cracked.

Your Gingerbread Crinkle Cookies should smell nourishing by now. Keep a close eye on them, as baking times can vary depending on your oven.

• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Don’t worry if your Gingerbread Crinkle Cookies looks a little soft when they come out of the oven. They will firm up as they cool.

While your Gingerbread Crinkle Cookies is cooking, take a moment to appreciate nourishing your family! Remember, these moments in the kitchen are about more than just food; they’re about creating memories and showing love. This nutritious Gingerbread Crinkle Cookies reminds me of another family-healthy favorite: Halloween Crinkle Cookies.

My kids devour this nutritious Gingerbread Crinkle Cookies when I serve it with a glass of cold milk. It’s the perfect combination of warm spice and creamy coolness. I also love to crumble these Gingerbread Crinkle Cookies over yogurt or ice cream for a festive dessert topping.

This Gingerbread Crinkle Cookies is perfect for those busy weeknights when we need good nutrition fast! I often pack a few in my kids’ lunchboxes for a sweet treat that’s also packed with nutrients. For a fun presentation, I arrange the Gingerbread Crinkle Cookies on a platter with fresh fruit, like raspberries and blackberries. The vibrant colors make it even more appealing to the kids.

For a seasonal variation, try adding a teaspoon of orange zest to the dough. It adds a bright, citrusy note that complements the warm spices perfectly. These Gingerbread Crinkle Cookies are also a hit at holiday parties. I always get asked for the recipe!

Leftover Gingerbread Crinkle Cookies can be stored in an airtight container at room temperature for up to a week. But let’s be real, they never last that long in our house! The kids are always sneaking them. If your kids love this wholesome recipe, they’ll go crazy for: Gingerbread Cookies.

To make these soft gingerbread cookies even more festive, I sometimes dip them in melted white chocolate and sprinkle them with crushed peppermint candies. It’s a simple yet elegant touch that adds a touch of holiday magic. For more simple nutrition ideas for busy families, check out: Zucchini Chocolate Chip Cookies.

Absolutely! While they are a treat, they also contain nutrients from the molasses and spices. Molasses is a good source of iron, and spices like ginger and cinnamon have antioxidant properties. Plus, you can always sneak in some extra healthy ingredients like flaxseed meal or whole wheat flour.

I get it! Picky eaters can be a challenge. Start by letting them help you make the cookies. Kids are more likely to try something they’ve helped create. You can also try cutting the cookies into fun shapes or adding a simple glaze to make them more appealing. And don’t give up! Sometimes it takes multiple exposures for a child to accept a new food.

Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the dough for up to 2 months. Just thaw it in the refrigerator overnight before rolling and baking. This is a huge time-saver for busy moms!

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use a blend that contains xanthan gum, as this will help bind the dough together.

The secret is chilling the dough for at least 2 hours. This allows the dough to firm up, which helps create those beautiful cracks when the cookies bake. Also, don’t be shy with the sugar coating!

Yes, you can use turbinado sugar for a coarser texture and a slightly caramel-like flavor. You can also use powdered sugar for a softer, more delicate coating.

If you don’t have molasses on hand, you can use dark corn syrup or honey as a substitute. However, keep in mind that these substitutions will alter the flavor and nutritional profile of the cookies slightly.

Looking for a good molasses cookies recipe? Check out: Looking for a good molasses cookies recipe.

These Gingerbread Crinkle Cookies aren’t just a delicious treat; they’re a way to bring a little joy and nourishment into our families’ lives during the busy holiday season. They support our family’s nutrition goals by providing some essential nutrients and offering a healthier alternative to store-bought cookies.

1. Add a tablespoon of flaxseed meal to the dough for an omega-3 boost.
2. Use whole wheat pastry flour instead of all-purpose flour for added fiber.
3. Reduce the amount of sugar slightly and add a touch of maple syrup for natural sweetness.

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Gingerbread Crinkle Cookies

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These Gingerbread Crinkle Cookies are soft, chewy, and bursting with warm holiday spices. Their cracked surface dusted with powdered sugar makes them as beautiful as they are delicious!

• Author: Juliette
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Yield: About 36 cookies
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup molasses
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar, for rolling

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Instructions

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the molasses and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Cover the dough and chill in the refrigerator for at least 2 hours.
6. Preheat oven to 350°F (175°C).
7. Place powdered sugar in a shallow bowl.
8. Roll dough into 1-inch balls. Roll each ball in the powdered sugar, coating completely.
9. Place cookies on a baking sheet lined with parchment paper.
10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
11. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a richer flavor, add a pinch of black pepper to the dry ingredients. Serve warm with a glass of milk or hot cocoa.