Gingerbread Crinkles

Today we have a guest who never disappoints - a little something from Krysta's kitchen to warm your bellies! :)


I found this recipe on a foodie blog that I frequent almost daily. Why do I go to this blog nearly everyday, you ask? Because the recipes simply DO NOT disappoint! I love checking to see what new things Annie is whipping up in her kitchen - and using them for inspiration in my own kitchen!

This dough works to make cut-out cookies as well, I just find most cut-out cookies to be a bit on the large side for my taste - and I like the "rustic" look of the crinkles.

So, without further ado - here is the recipe! I hope you enjoy!


Gingerbread Crinkles
(adapted from recipe found at Annie's Eats)

4 Cups All-Purpose Flour
1 Tsp Salt
1½ Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Ground Cinnamon
1½ Tsp Ground Cloves
2 Tsp Ground Ginger
1 Tsp Ground Nutmeg
1 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Molasses
1 Large Egg

  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  • Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated.
  • Cover the bowl and chill the dough for at least one hour.
  • Preheat the oven to 350° F. Line baking sheets with parchment paper. Using a 1 Tbsp scoop (I used the smallest Pampered Chef scoop) form a ball and roll it in the granulated sugar - then place on the parchment lined sheet about 2 inches apart. Take a fork and flatten the ball to about a 1/4 inch thickness.
  • Bake for 10 minutes.
  • Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely.