chewy gingerbread cookies

The perfect chewy gingerbread crinkle cookie! Easy to make and is perfect for the holidays!

Gingerbread Crinkle Cookies

yellow cake mix

eggs

vegetable oil (or melted butter)

tsp ginger

½ tsp ground cloves

cinnamon

molasses

sugar

preheat

Preheat oven to 350°F and line a baking sheet with parchment paper.

dry ingredients

In a mixing bowl combine cake mix, eggs, oil, ginger, cloves, cinnamon, and molasses.

roll

Drop spoonfuls of batter into the powdered sugar and roll them around so they are completely coated. The batter is really sticky so this part gets a little messy.

bake

Place on prepared baking sheet and bake for 10-12 minutes.

enjoy

https://www.youtube.com/watch?v=D0cAxH8w-RI

Perfect soft and chewy gingerbread cookies! Easy to make and perfect for the holidays!

Recipe here: https://www.atablefullofjoy.com/soft-gingerbread-cookies/

#gingerbread #cookies #christmas

Easy Gingerbread Cookies

The chewiest gingerbread latte cookies with plenty of spiced gingerbread and coffee flavour

Gingerbread Latte Cookies

g all-purpose flour

baking soda

espresso powder

ginger

cloves

nutmeg

salt

unsalted butter (softened to room temperature)

g brown sugar

g sugar

g cooking molasses

egg (room temperature)

vanilla extract

milk (dairy

Prep: Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.

Dry mixture: In a medium bowl, stir together flour, baking soda, espresso powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

Cream butter and sugars: In a large mixing bowl, use an electric hand mixer to beat softened butter on medium speed until it becomes very creamy and pale in colour. Add the granulated sugar and brown sugar and cream together until fluffy.

Wet mixture: Add the molasses, egg, and vanilla extract and beat together until combined.

Add dry to wet mixture: Add the flour mixture to the butter mixture and mix until the cookie dough is just combined.

Scoop cookie dough - Use a 3-tablespoon cookie scooper to scoop the cookie dough and release it on a cutting board lined with a scrap sheet of parchment paper.

Chill - Chill the whole board of cookie dough in the fridge for about 15 minutes, just until the outside is dry to the touch so that they&#39;re easier to roll in your hands without sticking.

Roll in sugar: Roll each cookie dough ball in between your hands until they form a perfect ball. Roll each ball in granulated sugar until they&#39;re all coated. Place the balls on your lined baking sheet, leaving about 2&quot; in between each ball to allow for spreading.

Bake: Bake cookies for 10-11 minutes or until they&#39;re puffy but still very soft. After taking them out of the oven, bang the baking sheet against a wire rack once to release the puffiness and create cracks on the cookies.

Cool: Let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Cookies

Mix: In a small bowl, stir together powdered sugar, milk, and vanilla extract until it becomes a thick but pourable consistency.

Drizzle: Transfer the icing to a piping bag or use a spoon to drizzle it on top of the cookies.

Icing (optional)

This recipe was sooo easy to follow and the cookies turned out amazing! They’re perfectly chewy!

This is my go-to holiday cookie recipe, doesnt take too long to make and Everyone loves them ❤️

The cookies were delicious but even though I followed the recipe I don't know why it happened to me but the cookies kinda looked like how they went into the oven and didn't have the cracks and didn't spread also they were very dry

wow this recipe is 10000/10!! so easyyyy, plus the flavour of gingerbread and coffee (my favs) work so well with each other! super soft and chewy the perfect cookie

I’ve made these with both regular and gluten free 1:1 flour and both turned out absolutely perfect!! The gluten free cookies maybe didn’t puff up quite as much but the flavor and texture was still amazing, one of the best cookies I’ve ever made !!

This is a wonderful recipe that turned out exactly as described. I ended up with 13 cookies and just the right amount of drizzle for each one. I’ll definitely be making these again!

The batter was far too thin. I followed the recipe very closely and used a food scale, but even after chilling the dough was sticky to the point of being unworkable. I added over twice the amount of flour called for and it was still very sticky.

I loved these! They turned out amazing! I added a little cinnamon to my glaze for extra spice ☺️

Tastes exactly like a gingerbread latte the glaze is so good!

Delicious cookies! I usually only eat Disneyland gingerbread cookies and I’ve been looking for a similar recipe. This recipe is better than the $10 Mickey gingerbread cookie.

Top 2 chewy gingerbread cookies recipes from across the web

The most viewed chewy gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gingerbread Crinkle Cookies

Gingerbread Latte Cookies

Top 2 chewy gingerbread cookies recipes from across the web

The most viewed chewy gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingerbread Crinkle Cookies

Gingerbread Latte Cookies

The most viewed chewy gingerbread cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine