Description
These Soft and Spiced Gingerbread Crinkle Cookies are packed with warm ginger, cinnamon, and molasses flavors. They have a soft, chewy texture and a crackly powdered sugar coating, making them a festive favorite for the holidays!
Ingredients
Units
Scale
- 2 1/4 cups (280g) all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1 large egg
- 1/3 cup (80ml) molasses
- 1 tsp vanilla extract
- 1/4 cup (60ml) milk
- 1/2 cup (100g) granulated sugar (for rolling)
- 1/2 cup (60g) powdered sugar (for rolling)
Instructions
- Mix the dry ingredients – In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
- Cream butter and sugar – In a large bowl, beat the softened butter and brown sugar until light and fluffy (about 2 minutes).
- Add wet ingredients – Mix in the egg, molasses, and vanilla extract until smooth.
- Combine and chill – Gradually mix in the dry ingredients, alternating with the milk, until fully combined. Cover and refrigerate for at least 2 hours (or overnight) to firm up the dough.
- Preheat oven – Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape and coat – Roll dough into 1-inch balls. Roll each ball first in granulated sugar, then in powdered sugar, coating completely.
- Bake – Arrange cookies 2 inches apart on the baking sheet. Bake for 10-12 minutes, until the tops crack but centers remain soft.
- Cool and enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough helps enhance the flavors and prevents the cookies from spreading too much.
- For extra spice, add a pinch of black pepper for a bolder ginger flavor.
- Store in an airtight container for up to a week or freeze for longer storage.