Ingredients

2 ¼ cups (270g) all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

1 teaspoon baking soda

¼ teaspoon salt

¾ cup (170g) unsalted butter, softened

1 cup (200g) brown sugar, packed

1 large egg

¼ cup (60ml) molasses

2 teaspoons vanilla extract

½ cup (60g) powdered sugar, for coating

Instructions

Step 1: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until combined. In a separate large bowl, beat the softened butter and brown sugar with a mixer on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg, molasses, and vanilla extract, then mix until fully incorporated. Gradually add the dry ingredients and mix just until combined. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight to develop the cracks.

Step 2: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats. Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls generously in powdered sugar, fully coating them for the best crinkle effect.

Step 3: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the cookies spread and the tops form deep cracks. The edges should be firm while the centers stay soft. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra warmth, add a pinch of freshly ground black pepper or a dash of ground cardamom to the spice mix.

If molasses is unavailable, substitute with dark corn syrup or honey, but molasses gives the signature flavor.

Chilling the dough overnight improves flavor and helps create the signature crinkle pattern.

Use a cookie scoop for uniform-sized cookies that bake evenly.

FAQs

Why do my gingerbread cookies not crack?

Crinkles form best when the dough is well chilled before baking and rolled generously in powdered sugar. Make sure to refrigerate the dough for at least 2 hours to allow the butter to firm up, which helps create the cracking effect during baking.

Can I use light brown sugar instead of dark brown sugar?

Yes, you can use light brown sugar, but dark brown sugar adds more depth and a richer molasses flavor. Both will work, but the taste may be slightly lighter with light brown sugar.