Gingerbread Crinkle Cookies: 5 Irresistible Treats

Soft, chewy gingerbread crinkle cookies.

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Line a large cookie sheet with parchment paper.
In a large bowl, cream the butter, brown sugar and molasses until light and fluffy, about 1 minute.
Add the eggs, and beat until well-mixed.
Evenly sprinkle the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt on top.
Mix everything together (the dough will be stiff), and place in the fridge to chill for 2 hours. When you’re ready to bake, preheat the oven to 350.
Use a cookie scoop to make a dough ball from 2 tablespoons of dough. Roll it generously in powdered sugar, and then place on the baking sheet, 12 cookies per sheet. Bake for 13-14 minutes, until crackling and set around the edges. Let cool on the baking sheet, and then move to a wire rack. Bake the second tray of cookies after the pan has cooled slightly.