Gingerbread Crinkle Cookies (Printable)

Soft molasses cookies rolled in powdered sugar for classic crinkle tops

# 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 (confectioners' sugar)

# Directions:

01 - Whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until thoroughly combined.
02 - Beat butter and brown sugar together in a large bowl until light and fluffy, approximately 2 to 3 minutes.
03 - Add molasses, egg, and vanilla extract to the butter mixture. Beat until smooth and fully incorporated.
04 - Gradually add dry ingredients to wet ingredients, mixing until just combined and dough forms.
05 - Cover 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 ball.
08 - Roll each ball first in granulated sugar, then generously coat in powdered sugar until fully covered.
09 - Place sugar-coated balls 2 inches apart on prepared baking sheets.
10 - Bake for 10 to 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 wire rack to cool completely.

# Expert Suggestions:

01 -
  • These cookies bridge the gap between cakey gingerbread and crisp gingersnaps
  • The chilling step makes them an ideal make-ahead treat for busy holiday schedules
02 -
  • Skip the molasses substitution, nothing else gives that true gingerbread depth
  • The double sugar coating is what creates those beautiful crackled patterns
03 -
  • A pinch of black pepper in the dry ingredients adds surprising warmth
  • Room temperature dough will spread too much and lose the crinkle effect

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