Description
These Gingerbread Crinkle Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and cloves. Coated generously with powdered sugar, they bake into perfectly cracked treats with a tender center and crisp edges. Ideal for the holiday season or any time you crave a festive, comforting cookie.
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
For Coating
- ½ cup (60g) powdered sugar, for coating
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully 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, then beat again until fully incorporated. Gradually mix the dry ingredients into the wet ingredients just until combined. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld and ensure proper texture and deep cracks during baking.
- Shape and roll: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats. Scoop tablespoon-sized portions of dough using cookie scoops, then roll each portion into a ball. Because the dough is sticky, work quickly to shape all the cookies. Roll each dough ball generously in powdered sugar until fully coated. The heavy coating helps create the signature crinkled appearance.
- 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 have spread and the tops feature deep cracks. The edges should be set and firm while the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely for the best texture.
Notes
- Chilling the dough is crucial for the signature deep cracks and better texture.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- Roll dough balls generously in powdered sugar to enhance the crinkle effect.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra richness, consider adding a pinch of ground black pepper or cardamom to the spice mix.
