Gingerbread Crinkle Cookies with Freshly Milled Flour

These gingerbread crinkle cookies are a delightful way to invite the holiday season into your kitchen, especially when you use freshly milled flour to elevate the flavors. The warm gingerbread spices and molasses carry the spirit of cozy afternoons spent in the kitchen. Using freshly milled flour adds a unique depth to the texture and flavor that you just can’t get from store-bought flour. If you’ve ever wondered how to take your holiday baking up a notch, this recipe might just become your new favorite tradition. These soft gingerbread crinkle cookies are perfect for festive gatherings or cozy evenings at home. Let's dive into what makes this recipe a delicious treat that makes the house smell with a delightful aroma the moment they come out of the oven.

Course Dessert

Cuisine American

Keyword gingerbread crinkle cookies

Prep Time 10

Cook Time 10

Chill Time 20

Total Time 40

Servings Cookies

Calories 107kcal

Ingredients

¾ cup softened butter 181 grams
¾ cup brown sugar 130 grams
1 egg
2 teaspoons vanilla
¼ cup molasses 72 grams
2 ¾ cups freshly milled soft white wheat flour finely milled (317 grams)
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
½ teaspoon nutmeg
½ teaspoon cloves
⅔ cup powdered sugar for coating (66 grams)

Instructions

Preheat the oven to 350 degrees F.
In the bowl of a stand mixer, cream the butter and sugar.
Add the egg and vanilla and mix.
Add the molasses and mix.
Add the remaining ingredients and mix until combined.
Scoop the cookie dough using a 1-tablespoon cookie scoop and form them into balls with your hands.
Roll them in the powdered sugar until evenly coated.
Place them on a baking sheet lined with parchment paper and place them in the freezer for 20 minutes.
Remove from the freezer and bake for 10-12 minutes.
If some of the powdered sugar has melted off after baking, allow them to cool for about 10 minutes, then dip the tops back into the powdered sugar to recoat them.

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