Christmas in July got brought to a new level last year when my mom and I made cookies while wearing our matching Christmas baking shirts and sang along to all the great holiday songs. We could smell the foundation of a new tradition right along with the root beer (Make sure to check out the Root Beer Sandwich Cookies from last year)! This year we planned on making the “Christmas Cookies in July” on July 25th, exactly 6 months or 153 days until Christmas! But who’s counting right? 😉 That’s exactly what we did, but in all the crafting and baking from the weekend this post got delayed a few days. Now it’s 151 days until Christmas, so even better news for a Monday!
We played around a lot with making a summer flavored cookie like orange creamsicle or lemon. What we landed on screams Christmas, a gingerbread cookie. This Gingerbread Crackle Cookie is the spiced equivalent of my favorite chocolate crackle cookies. I’m tough on my gingerbread cookie rating and this one exceeded my expectations!
- ¾ cup butter, softened
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1/8 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- Powdered Sugar
Begin by creaming the butter and sugar together until smooth.
Add the eggs and molasses, mixing until the dough is fluffy.
Mix in the baking soda and spices.
Add the flour slowly and mix until fully incorporated.
Refrigerate for at least 2 hours.
Preheat oven to 375 degrees Fahrenheit. Prepare cookie sheets by cutting parchment paper to fit.
Using a cookie scoop (2 ½ teaspoon is my favorite size), scoop the dough out and drop into a bowl of powdered sugar. Coat the cookie dough ball with powdered sugar and place on prepared baking sheet.
Repeat for remaining cookies.
Bake 9-10 minutes or until light golden brown on the bottom. If you prefer a crunchier gingerbread cookie, add an additional 2-3 minutes.
Remove from the oven and immediately place on a cookie rack to cool completely.