Adapted from King Arthur Baking
Bake time: 18-20 min / Total time: 1h 45m
Makes 15 cookies
Ingredients
Dough
- 3/4 cup (160g) dark brown sugar, packed
- 5 tablespoons (71g) unsalted butter, melted
- 3 tablespoons (64g) molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1 large egg
- 2 cups (240g) flour
- 1 1/2 teaspoons gingerbread spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Coating
- 1/3 cup (45g) confectioners’ sugar, sifted if lumpy
- remaining gingerbread spice
Gingerbread spice mix
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
Directions
To make the dough:
In a large bowl, use a flexible spatula to stir together the brown sugar, melted butter, molasses, vanilla, and salt. Smear the mixture against the bottom of the bowl to smooth it out and eliminate any lumps.
Add the egg and stir until combined. Add the flour, spice, baking powder, and baking soda and stir with the spatula until fully incorporated and no dry spots remain.
Cover the bowl and refrigerate for 1 to 2 hours. The dough will firm up as it chills.
When you are ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment.
To coat the cookies: In a medium bowl, whisk together the confectioners’ sugar and spice.
One at a time, scoop the dough into 1 3/4" balls (about 40g each) and line up on cookie sheets. When all the cookies have been lined up, drop them into the confectioners’ sugar mixture and toss to (generously) coat. (NB: If you coat as you go, the first cookies will have absorbed the sugar.)
Bake the gingerbread crinkle cookies for 15 to 20 minutes, rotating the baking sheets top to bottom and front to back halfway through, until puffed and set in the center and firm around the edges.
Remove the cookies from the oven and allow them to cool completely on the baking sheets.
Storage information: Store leftover gingerbread crinkle cookies in an airtight container at room temperature for several days; freezing is not recommended.
My Notes: I cooked these for 19 minutes and think they were still a tad underdone. After I make the balls, I might smash them slightly so they centers will cook faster. Otherwise these are easy and taste like the holidays. The texture is really good too. MXF
