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Gingerbread Crinkle Cookies Recipe

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4.4 from 4 reviews

These Gingerbread Crinkle Cookies are a festive treat perfect for the holiday season, featuring warm spices like ginger, cinnamon, and cloves. Soft and chewy with a signature cracked surface dusted in powdered sugar, these cookies offer a delightful balance of sweet molasses flavor and aromatic spices. Chilling the dough overnight ensures deep, beautiful crinkles and optimal texture.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

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

Instructions

  1. Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully combined to incorporate all spices evenly. In a separate large bowl, use a hand or stand mixer to beat the softened unsalted butter and brown sugar together on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Add the egg, molasses, and vanilla extract to the creamed mixture, then beat again until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld and to achieve the characteristic crackled surface during baking.
  2. Shape and Roll: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats. Using a cookie scoop or tablespoon, portion out the chilled dough and roll each into a ball. The dough will be sticky, so working swiftly helps. Roll each ball generously in powdered sugar to coat thoroughly; this heavy coating is crucial for creating the signature crinkle effect while baking.
  3. Bake to Perfection: Place the powdered sugar-coated dough balls approximately 2 inches apart on the prepared baking sheets to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes or until the cookies have spread wide and the tops show characteristic deep cracks. The cookie edges will be firm while the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, chill the dough overnight to develop deeper cracks and better flavor.
  • Use a digital kitchen scale for precise ingredient measurement to achieve consistent cookie texture.
  • Store cookies in an airtight container at room temperature for up to one week.
  • These cookies can also be frozen before rolling and coating; thaw slightly before baking.
  • Adjust baking time slightly if making larger or smaller cookies to maintain texture.

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