Gingerbread Crinkle Cookies (Printable Version)

Soft, spiced cookies with molasses and warm holiday spices, coated in powdered sugar for a festive crinkle effect.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, room temperature
09 - 1/2 cup packed brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ For Rolling

13 - 1/2 cup granulated sugar
14 - 1/2 cup powdered sugar

# How to Make It:

01 - Whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until thoroughly combined.
02 - Beat butter and brown sugar together in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add molasses, egg, and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
04 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
05 - Cover dough and refrigerate for at least 30 minutes to firm up for easier handling.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of chilled dough and roll each into a smooth ball.
08 - Roll each ball first in granulated sugar, then generously coat with powdered sugar until completely covered.
09 - Place sugar-coated balls 2 inches apart on prepared baking sheets to allow for spreading.
10 - Bake for 10-12 minutes until cookies are set but still slightly soft in the center.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is somehow both fudgy and cakey at the same time
  • They actually get better after a day, making them perfect for holiday prep
  • The double sugar coating creates those dramatic cracks that make them look bakery stunning
02 -
  • Chilling the dough is mandatory or the cookies will spread into flat puddles
  • The granulated sugar layer underneath is what creates those dramatic cracks
  • Molasses substitutes like honey completely change the flavor profile
03 -
  • Use a cookie scoop for uniform size so they all bake at the same rate
  • Let the baking sheets cool completely between batches or the dough will start melting before it hits the oven

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