High Altitude Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are soft and chewy, flavored with molasses and warm winter spices, and coated in snowy powdered sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Medium Cookie Scoop with Release Lever (approximately 1 1/2 tbsp capacity)
Ingredients
- 1 ⅔ cup all-purpose flour, fluffed, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ¼ tsp ground cinnamon
- 1 ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ⅛ tsp ground cardamom
- ¼ cup unsalted butter, melted
- ⅔ cup dark brown sugar, lightly packed
- 1 tbsp original molasses (not blackstrap)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar
Instructions
- In a bowl, sift together the flour, baking powder, salt and spices, then whisk until evenly distributed.
- Separately, whisk together the melted butter, brown sugar, molasses, eggs and vanilla. Add the wet ingredients to the dry, and use a spatula to stir everything together into a soft dough.
- Cover the bowl, and refrigerate the dough for 2 hours.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Use a medium cookie scoop with a release lever to portion the chilled dough into 20 portions. The dough will be sticky. Roll each portion into a smooth ball between your hands, then coat in the powdered sugar.
- Place the cookies 3 inches apart on the baking sheet. Bake for about 10 minutes, until the cookies have puffed and spread slightly, the edges are set, and the cookies are cracked on top. Let cool on the baking sheet for 1 minute, then transfer to a cooling rack to cool completely.
- Store the leftover cookies in a single layer in an airtight container at room temperature for up to 3 days.
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