Soft 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
Scale
- 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.