Gingerbread Crinkle Cookies Recipe

Introduction

Gingerbread Crinkle Cookies are a festive treat with a perfect balance of warm spices and a chewy texture. With a crackled powdered sugar coating, these cookies bring holiday cheer in every bite and come together in just 35 minutes.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (for rolling)
• 1/2 cup powdered sugar (for rolling)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
2. Step 2: In a large mixing bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
3. Step 3: Beat in the molasses, egg, and vanilla extract until fully combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
6. Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Step 7: Scoop rounded tablespoons of dough and roll into balls. Roll each ball first in granulated sugar, then in powdered sugar, coating thoroughly.
8. Step 8: Place dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers remain slightly soft.
9. Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

• Chilling the dough enhances the spices and makes it easier to handle for rolling.
• Rolling dough balls in granulated sugar before powdered sugar keeps the powdered sugar from melting into the dough.
• Do not overbake; removing cookies while centers are still soft ensures a chewy texture.
• For a deeper molasses flavor, you can add an extra tablespoon of molasses to the dough.
• Try adding a pinch of cardamom or black pepper for a unique spice twist.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat briefly in a low oven to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This actually enhances the flavor and makes rolling easier.

Why are the cookies cracked on top?

The crinkled effect happens because the dough balls are rolled in powdered sugar before baking. As the cookies spread and rise, the sugar coating cracks, creating the signature look.

Gingerbread Crinkle Cookies Recipe

Print Recipe

★★★★★

4.6 from 58 reviews

These Gingerbread Crinkle Cookies deliver tender, chewy centers with a delightful crackled sugar coating, infused with warm spices like ginger, cinnamon, cloves, and nutmeg. Perfectly spiced and sweetened with molasses, these cookies are ideal for holiday baking or any cozy occasion.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

For Rolling

• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add Molasses, Egg, and Vanilla: Beat in the molasses, egg, and vanilla extract until well combined.
4. Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour to enhance flavor and improve handling.
6. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Roll Dough into Balls: Scoop out rounded tablespoons of dough and roll into balls. Roll each ball first in granulated sugar, then in powdered sugar, ensuring they are well coated to create the classic crinkle effect.
8. Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft, to keep the cookies chewy.
9. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

• Chilling the dough helps to enhance the flavors and makes the dough easier to handle.
• Rolling the dough balls in granulated sugar before powdered sugar prevents the powdered sugar from soaking into the dough, preserving the crinkle appearance.
• Don’t overbake; remove the cookies when edges are set but centers remain soft to maintain a chewy texture.

Keywords: gingerbread cookies, crinkle cookies, holiday cookies, spiced cookies, molasses cookies, Christmas cookies, chewy cookies