Description
Enjoy the festive season with these irresistibly soft Gingerbread Crinkle Cookies, bursting with warm spices and a delightful molasses flavor. Perfectly chewy on the inside with a crackled powdered sugar coating, these holiday treats are a classic favorite that’s easy to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour (sifted)
- 1 tablespoon ground ginger (fresh preferred)
- 2 teaspoons ground cinnamon (fresh preferred)
- 1/2 teaspoon ground cloves (fresh preferred)
- 1/4 teaspoon ground nutmeg (fresh preferred)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup molasses
- 1 large egg
For Coating
- 1 cup powdered sugar (for rolling)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together sifted flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until thoroughly combined to ensure even distribution of spices and leavening.
- Cream Butter and Sugar: In a separate bowl, use a mixer to blend the softened butter and packed brown sugar until the mixture is fluffy and light in color, approximately 3 to 5 minutes, which creates a soft base for the cookies.
- Add Molasses and Egg: Stir the molasses and the large egg into the butter-sugar mixture, mixing well until the batter becomes smooth and uniform in color, enhancing the rich flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until no streaks of flour remain. Avoid overmixing to maintain a tender, soft dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling firms the dough, intensifies flavors, and helps prevent spreading during baking.
- Preheat Oven and Prepare Pans: Set your oven to 350°F (180°C) and line baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Form Cookies: Using a tablespoon measure, scoop out portions of the chilled dough. Roll each piece into a smooth ball, then generously coat each ball in powdered sugar. This creates the signature crinkle effect when baked.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them adequately to allow room for spreading as they bake.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. The edges should become firm while the centers remain soft and slightly cracked, ensuring a chewy texture.
- Cool: Transfer the baked cookies to a wire rack and let them cool completely to set their shape and texture before serving.
Notes
- For best flavor and texture, refrigerate the dough overnight before baking.
- Use fresh ground spices for the most aromatic and robust taste.
- Do not overbake; removing cookies when edges are set but centers soft yields the ideal chewiness.
- Store cooled cookies in an airtight container at room temperature for up to a week.
- These cookies freeze well either baked or as dough balls; thaw completely before baking or serving.
