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Gingerbread Crinkle Cookies

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These Gingerbread Crinkle Cookies are soft, chewy, and full of warm spices. With their classic crackled appearance and sugary coating, they’re a festive treat perfect for holiday baking and sharing.

Ingredients

Scale
  • 2 1/4 cups (280 g) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (150 g) brown sugar, packed
  • 1/4 cup (60 ml) molasses
  • 1 large egg
  • 1 teaspoon vanilla extract

For rolling:

  • 1/2 cup (60 g) powdered sugar
  • 1/4 cup (50 g) granulated sugar

Instructions

  • Prepare the dough:
    • In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
    • In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
    • Add the molasses, egg, and vanilla extract, and mix until well combined.
  • Combine wet and dry ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
  • Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  • Roll and coat the cookies:
    • Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball first in the granulated sugar, then in the powdered sugar, coating them generously.
  • Bake:
    • Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crackled. The centers may still look slightly soft.
  • Cool:
    • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days.
  • Freezing: The dough can be frozen in balls before rolling in sugar. Freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.
  • Spice it up: Add a pinch of black pepper or cardamom for extra depth.

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