Gingerbread Crinkle Cookies
Soft and chewy gingerbread crinkle cookies rolled in powdered sugar with warm spices and rich molasses flavor, perfect for Christmas baking and holiday cookie trays.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 cookies
- Category: Christmas Desserts, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
¾ cup (170g) unsalted butter, softened
1 cup (200g) brown sugar, packed
1 large egg
¼ cup (60ml) molasses
2 teaspoons vanilla extract
½ cup (60g) powdered sugar, for coating
Instructions
Prepare the Dough:
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a large bowl, beat softened butter and brown sugar until light and fluffy (2–3 minutes).
Add egg, molasses, and vanilla. Mix until smooth.
Gradually add dry ingredients to wet and mix until just combined.
Cover and refrigerate dough for at least 2 hours (or overnight) for best crinkle effect.
Shape and Roll:
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
Scoop tablespoon-sized portions and roll into balls (dough will be sticky—work quickly).
Roll each dough ball in powdered sugar until well-coated.
Bake:
Place coated dough balls 2 inches apart on baking sheets.
Bake 10–12 minutes, until tops crack and edges are set. Centers should remain soft.
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough to help develop deep crinkles and prevent overspreading.
Use fresh spices for bold holiday flavor.
Store in an airtight container at room temp for up to 5 days.
Great for cookie exchanges, gifting, or holiday dessert tables.
Find it online: https://allrecipesmade.com/gingerbread-crinkle-cookies/
