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Gingerbread Crinkle Cookies Recipe

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★★★★★

4.6 from 147 reviews

These Gingerbread Crinkle Cookies are a festive holiday treat featuring a perfect balance of warm spices and molasses. Soft and chewy on the inside with a beautifully cracked powdered sugar exterior, these cookies are simple to prepare and ideal for sharing during the winter season.

Ingredients

Scale

Dry 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

Wet Ingredients

  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1 large egg
  • ¼ cup (60ml) molasses
  • 2 teaspoons vanilla extract

Coating

  • ½ cup (60g) powdered sugar, for coating

Instructions

  1. Prepare the Dough: In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined. In a separate large bowl, use a hand mixer or stand mixer to beat the softened butter and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg, molasses, and vanilla extract, beating again until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld and to help create the signature cracks during baking.
  2. Shape and Roll: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup. Using a cookie scoop or tablespoon, portion the chilled dough and roll each portion quickly into a ball. Because the dough is sticky, working swiftly helps. Roll each dough ball generously in powdered sugar to ensure a thick coating, which is crucial for achieving the classic crinkle appearance.
  3. Bake to Perfection: Arrange the powdered sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes or until the cookies spread out, and deep cracks appear on the tops. The edges should be firm while centers remain soft and tender. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough before baking is essential to develop the deep cracks and enhance flavor.
  • Rolling the dough balls generously in powdered sugar creates the signature crinkle effect.
  • Use parchment paper or silicone baking mats to prevent sticking and for easier cleanup.
  • For best flavor, store cookies in an airtight container at room temperature for up to one week.
  • Adjust spices according to your preference for a milder or stronger gingerbread flavor.

Keywords: Gingerbread cookies, Crinkle cookies, Holiday cookies, Spiced cookies, Molasses cookies

Find it online: https://yumwithmia.com/gingerbread-crinkle-cookies-recipe/