Gingerbread Crinkle Cookies

Preparation 10 mins Cook Time 10 mins Serves 24 cookies     adjust servings


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground cloves
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup brown sugar, lightly packed
  • 1/4 cup canola oil
  • 1/3 cup molasses
  • 1 large egg, room temperature
  • powdered sugar


  1. Preheat oven to 350 degrees F. Spray two cooking pans with cooking spray.
  2. In a large mixing bowl, sift the flour, baking soda, all spices and the salt.
  3. In another large mixing bowl, beat the brown sugar with the oil and molasses for about 5 minutes.
  4. Add the egg and continue beating about 1 minute, scraping sides several times to make sure everything is beaten.
  5. Slowly add the dry ingredients to the wet, mixing on a medium speed for about 2 minutes.
  6. Place dough in the fridge to chill for about a half hour or so to make it easier to work with.
  7. Roll dough into balls.
  8. Roll each ball through powdered sugar and place about an inch and a half apart on cookie sheet.
  9. Bake for 10-13 minutes.
  10. The cookies should be crackled on the top and soft inside.
  11. Allow cookies to cool on cookie sheet for about a minute or two, then transfer to wire racks to cool completely.
  12. Store in air tight container for about a week.


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