Gingerbread Crinkle Cookies (Printable)
Soft spiced cookies rolled in powdered sugar for a festive crinkle effect. Ready in just one hour.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 2 tsp ground ginger
04 - 1 tsp ground cinnamon
05 - 1/4 tsp ground cloves
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp 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 tsp vanilla extract
→ For Rolling
13 - 1/2 cup granulated sugar
14 - 1/2 cup powdered sugar
# Directions:
01 - Whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until thoroughly blended.
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 smooth and fully combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no dry streaks remain.
05 - Cover the 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 in powdered sugar until completely covered.
09 - Place the 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 cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The crinkle tops make them look like you bought them from a fancy bakery but they could not be simpler to make
- That double sugar coating creates the most irresistible crackly texture that keeps the centers wonderfully soft
02 -
- The dough might seem soft and slightly sticky after chilling, and that is perfectly normal for this recipe
- Really coating the dough in powdered sugar is what creates those dramatic cracks, so do not be shy with it
03 -
- For extra warmth, add a tiny pinch of black pepper to the flour mixture, it sounds unusual but it works beautifully
- Underbaking by just a minute or two yields the chewiest centers while still having crisp edges