Description
Soft and Spiced Gingerbread Crinkle Cookies are tender, aromatic treats bursting with warm spices like ginger, cinnamon, cloves, and nutmeg. Coated in powdered sugar, these cookies develop beautiful cracks as they bake, offering a delightful texture contrast—crispy edges with a soft, chewy center. Perfect for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ¼ cup (60ml) molasses
- 2 tsp vanilla extract
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 large bowl, use a hand or stand mixer to beat the softened butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg, molasses, and vanilla extract, beating until fully incorporated. Gradually mix the dry ingredients into the wet ingredients until just combined. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight, which helps set the dough and develop the crinkled texture during baking.
- Shape and Roll the Cookies: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats. Using a cookie scoop or tablespoon measure, scoop out portions of dough and roll them into balls with your hands. Since the dough is sticky, working quickly is recommended. Roll each dough ball generously in powdered sugar until fully coated, which contributes to the signature crackled appearance.
- Bake to Perfection: Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, or until the cookies have spread visibly and the tops exhibit deep cracks, with firm edges and soft centers. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to maintain their softness and prevent breakage.
Notes
- Refrigerating the dough is essential for the crinkled texture and preventing excessive spreading.
- Use fresh spices for the most vibrant flavor.
- For a vegan version, substitute the butter with vegan margarine and use a flax egg instead of a chicken egg.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies in an airtight container and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: gingerbread cookies, crinkle cookies, spiced cookies, holiday cookies, molasses cookies
