Description
These soft and chewy gingerbread crinkle cookies are the perfect holiday treat, combining rich spices and molasses for a cozy, flavorful experience.
Ingredients
Scale
Wet Ingredients:
- 1/2 cup brown sugar
- 1/4 cup plant-based margarine (I use earth balance)
- 2 tablespoons molasses
- 1/4 teaspoon vanilla extract
- 1 tablespoon apple sauce
Dry Ingredients:
- 1 cup all-purpose flour (see note #1)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground ginger
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, cream the brown sugar and margarine until fluffy. Next, add the molasses, vanilla extract, and apple sauce and mix to combine.
- In a separate bowl, mix the flour, baking powder, salt, cinnamon, cardamom, and ginger.
- Slowly add the dry mixture to the wet mixture and mix until just combined.
- Scoop two tablespoons of cookie dough and roll into a ball. Next, roll in sugar to coat the cookie dough in powdered sugar.
- Rolling the dough in sugar and powdered sugar helps the cookies achieve their crinkle exterior.
- Place the cookie dough balls on the lined baking sheet tray, leaving room for the cookies to spread.
Bake for 10-12 minutes, or until slightly golden. The cookies will be soft and look underbaked but will continue to stiffen as they cool. (see note #2)
Notes
- To avoid a dry cookie, make sure to measure the flour correctly. Stir the flour before measuring it to aerate it, gently scoop the flour with a measuring cup, and use a knife to level off the top.
- The secret to making the best gingerbread crinkle cookies is not to overbake them. Pull the cookies out when they still look slightly underdone. They’ll firm up as they cool, staying soft and chewy inside.