These Soft and Spiced Gingerbread Crinkle Cookies are the perfect holiday treat. With a soft, chewy texture and warm spices like ginger, cinnamon, and cloves, these cookies bring the festive flavors of the season to life. Their signature crinkled surface, dusted with powdered sugar, makes them as beautiful as they are delicious.
Why You’ll Love This Recipe
- Classic Holiday Flavor: Filled with molasses and a blend of spices, these cookies taste like the holidays in every bite.
- Soft and Chewy: Unlike traditional gingerbread cookies, these are delightfully tender.
- Perfect for Gifting: Their attractive crinkled appearance makes them an impressive addition to cookie gift boxes.
- Easy to Make: Simple ingredients and a straightforward process mean you can whip up these cookies in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
- Unsalted butter
- Brown sugar
- Egg
- Molasses
- Powdered sugar
Directions
- In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- In a large bowl, beat butter and brown sugar until light and fluffy. Add the egg and molasses, mixing well to combine.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour to make it easier to handle.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll the dough into small balls, about 1 inch in diameter. Coat each ball generously in powdered sugar.
- Place the coated balls onto the prepared baking sheets, leaving space between them for spreading.
- Bake for 10–12 minutes, or until the cookies have puffed up and the tops have cracked.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 24 cookies
- Preparation Time: 15 minutes
- Chilling Time: 1 hour
- Baking Time: 10–12 minutes
Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Extra Spicy: Add a pinch of cayenne pepper or extra ground ginger for a bolder flavor.
- Citrus Twist: Incorporate a teaspoon of orange zest into the dough for a subtle citrus note.
- Chocolate Gingerbread: Add mini chocolate chips to the dough for a decadent twist.
- Vegan Option: Substitute vegan butter and use a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
Storage/Reheating
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the dough balls before coating in powdered sugar. Bake directly from frozen, adding an extra 2–3 minutes to the baking time.
- Reheating: These cookies are best enjoyed at room temperature, but you can warm them briefly in a microwave for a freshly baked feel.
FAQs
1. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
2. Can I freeze baked cookies?
Absolutely! Freeze baked cookies in an airtight container for up to 3 months.
3. What can I use instead of molasses?
You can substitute dark corn syrup or maple syrup, though the flavor will be slightly different.
4. Why do I need to chill the dough?
Chilling the dough prevents spreading and helps maintain the cookies’ soft texture.
5. How can I ensure the crinkle effect?
Make sure the dough balls are generously coated with powdered sugar and use chilled dough.
6. Can I double the recipe?
Yes, simply double the ingredient amounts to make a larger batch.
7. Are these cookies spicy?
The spices add warmth, but they’re not overly spicy. Adjust to your taste if you prefer a milder flavor.
8. Can I use blackstrap molasses?
Blackstrap molasses is stronger and less sweet; use regular molasses for the best flavor.
9. Can I add nuts or dried fruits?
Certainly! Chopped pecans or raisins make great additions to this recipe.
10. How do I know when the cookies are done?
The cookies are done when they’ve puffed up and the tops have cracked, even if they seem slightly soft in the center.
Conclusion
Soft and Spiced Gingerbread Crinkle Cookies are a must-try for anyone who loves festive holiday treats. Their warm, aromatic spices and soft texture make them a crowd-pleaser, whether served at holiday gatherings or given as gifts. Try them this season and share the joy of homemade cookies!
PrintSoft and Spiced Gingerbread Crinkle Cookies
These soft and spiced gingerbread crinkle cookies are the perfect treat for the holidays. With warm notes of ginger, cinnamon, and molasses, they’re lightly crisp on the outside and beautifully chewy inside. Ideal for cookie swaps, holiday parties, or as a cozy winter snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Dry Ingredients:
- 2 ¼ cups (280 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- ¾ cup (150 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1 large egg
- ¼ cup (80 g) unsulfured molasses
- 1 tsp vanilla extract
- For Rolling:
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
- Prepare the Dough:
In a medium bowl, whisk together the dry ingredients (flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt). Set aside.
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Beat in the egg, molasses, and vanilla extract until fully combined. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. - Chill:
Cover the dough and refrigerate for at least 2 hours or overnight. This helps the flavors develop and makes the dough easier to handle. - Preheat and Prepare:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Roll and Coat:
Scoop 1-tablespoon portions of dough and roll them into balls. Roll each ball first in granulated sugar, then in powdered sugar, ensuring they’re generously coated. - Bake:
Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10–12 minutes, or until the cookies are puffed and slightly cracked. They should look set but still soft in the center. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a deeper flavor, use dark brown sugar instead of light.
- If the dough is too sticky to handle, lightly flour your hands before rolling.
- Store in an airtight container at room temperature for up to 1 week.