How could anyone not love these gingerbread crinkle cookies? Crispy on top and gooey in the center, these melt-in-your-mouth treats are the crinkle cookies your Christmas platter is missing!
In a large bowl, sift together the flour, baking soda, cinnamon powder, ginger powder, clove powder, nutmeg, and salt.
In another bowl, combine the yogurt with oil and muscovado sugar.
Pour the wet ingredients into the dry ingredients and mix well, until a soft dough is formed.
Refrigerate the dough until firm, about 60 minutes.You can refrigerate the dough for up to 3 days at this point or freeze the dough balls for a month. Let the frozen cookie dough balls thaw for 30 minutes before rolling them in icing sugar and baking.
When you're ready to bake, preheat the oven to 180 C and line a baking tray with Silpat or parchment paper.
Pour the icing sugar into a shallow bowl. Roll the dough into 1-inch balls and roll the balls in the icing sugar.You can also roll the dough balls in granulated sugar before rolling them in icing sugar. This will prevent the icing sugar from getting absorbed into the dough.
Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes or until the tops of the cookies are slightly firm to the touch. The cookies will harden as they cool, so please don't overbake.
Cool completely on a wire rack before transferring to an air-tight container. Enjoy!
These cookies will last 10-12 days in an air-tight container.