Description
These Gingerbread Crinkle Cookies are soft, perfectly spiced holiday treats with a delightful crinkled powdered sugar coating. Featuring warm flavors of cinnamon, ginger, and cloves, combined with rich molasses, these cookies are easy to prepare and bake, making them a festive favorite for cookie exchanges and holiday celebrations.
Ingredients
Dry Ingredients
- 3 cups (375 g) all-purpose flour
- 3/4 cup (150 g) packed dark brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 12 tablespoons (170 g or 1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
- 3/4 cup (180 ml) unsulphured molasses (not blackstrap)
- 2 tablespoons milk
Coating
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) confectioners' sugar
Instructions
- Combine Dry Ingredients: Using an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt on low speed until blended, about 20 seconds. Stop the mixer and add the cold butter pieces.
- Mix Butter In: Mix at medium-low speed until the mixture resembles a sandy, fine meal texture, about 1 1/2 minutes. Reduce speed to low and gradually add molasses and milk while mixer runs. Mix until dough is evenly moistened, about 20 seconds, then increase to medium speed and blend thoroughly for 10 more seconds.
- Chill Dough: Scrape dough onto a work surface and divide in half. Shape each half into two round disks. Wrap in plastic and freeze for 20-30 minutes until firm, or refrigerate for 2 hours or overnight for best results.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Form and Coat Cookies: Remove dough from fridge, scoop heaping tablespoon portions, and gently roll into balls without overworking to keep dough cool. Roll each ball first in granulated sugar, then in confectioners’ sugar to coat evenly. Place the coated balls 1-inch apart on the baking sheets.
- Bake: Bake cookies for 12 minutes until centers are set but not overbaked. Let cool on sheets for 2 minutes, then transfer to a wire rack to cool completely.
- Store: Store the cooled Gingerbread Crinkle Cookies in an airtight container at room temperature for up to one week.
Notes
- Chilling the dough is important to prevent spreading and to achieve the perfect crinkle texture.
- Do not overwork the dough when rolling as it will warm up and lose its firmness.
- Unsulphured molasses (not blackstrap) gives the best flavor balance for these cookies.
- Use parchment paper on baking sheets to prevent sticking and ease cleanup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
