Gingerbread Crinkle Cookies
These Gingerbread Crinkle Cookies are the perfect harmony of light and fluffy on the inside with a slightly crisp outside. It's a perfect treat to leave out for Santa Claus or bring to your next holiday party!
Ingredients
- 1 1/2 sticks butter, softened
- 1 cup brown sugar
- 1 egg
- 1/4 cup maple syrup
- 2 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp The Spice Girl Kitchen Gingerbread Spice
- 1 pinch The Spice Girl Kitchen Tri-Salt Blend
- 1 1/2 cups powdered sugar, for rolling plus more for additional dusting (optional)
Instructions
- Using a stand mixer with the paddle attachment on a medium setting, cream together the softened butter and brown sugar until smooth (about 3 minutes).
- Mix in the egg and maple syrup until combined.
- Add the flour, baking soda, Gingerbread spice, and salt. Mix on a low setting for a few seconds before bumping the speed up to a medium setting to avoid making a mess. Mix on a medium speed until the flour is just mixed in, do not overmix.
- Transfer dough to the fridge for about 30 minutes (this helps the dough be less sticky when you go to handle it).
- Preheat the oven to 375 ℉. In a large bowl, add the powdered sugar. After chilling, divide the dough into about 20 dough balls. Generously coat each dough ball with powdered sugar and place on a cookie sheet lined with parchment paper.
- Bake for 10 minutes. Remove from oven and let rest for about 3-5 minutes before transferring to a cooling rack to complete the cooling. Enjoy!