These Gingerbread Crinkle Cookies are the perfect match of soft and chewy, with a ginger-spice kick that will warm your heart! They’re rolled in powdered sugar for that snowy look.
Making these cookies is a blast! I love watching them crack open while baking. Plus, they’re great to share at holiday gatherings—or just keep them all for yourself! 🍪
Key Ingredients & Substitutions
All-purpose flour: This is the main structure of the cookies. If you need a gluten-free option, try using a gluten-free all-purpose blend, but ensure it contains xanthan gum for better texture.
Ground spices: Ginger, cinnamon, cloves, and nutmeg give these cookies their warm flavors. For a twist, you could use pumpkin pie spice instead of individual spices. Adjust based on your preference!
Molasses: This adds depth and moisture. Dark or blackstrap molasses provides a richer flavor. If you don’t have molasses, you can substitute with honey or maple syrup, but the taste will differ slightly.
Unsalted butter: Softened butter makes your cookies chewy and rich. You can swap it for coconut oil or vegan butter for a dairy-free version, but the texture may change a bit.
How Do I Get My Cookies to Crack Perfectly?
Getting those beautiful cracks on gingerbread crinkle cookies is all about the baking time and temperature. Start by refrigerating your dough; this will help them maintain shape while baking.
- Make sure not to overmix the dough after adding the dry ingredients. This helps keep the cookies tender.
- When rolling in powdered sugar, coat well! This creates that lovely crinkle effect as they expand.
- Don’t worry if they look slightly soft when you take them out of the oven; they will firm up as they cool down!
How to Make Gingerbread Crinkle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses (dark or blackstrap for deeper flavor)
- 1 teaspoon vanilla extract
For Rolling:
- 1/3 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time. After that, allow at least 2 hours for the dough to chill in the refrigerator. Once chilled, the cookies will bake for about 10-12 minutes. In total, you should set aside a bit under 3 hours to make these delicious cookies.
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. This combination of spices is what gives your cookies that classic gingerbread taste! Set this bowl aside.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar. Beat them together until the mixture is light and fluffy—this usually takes about 2-3 minutes. A great way to check is to look for a pale color and creamy texture!
3. Add the Egg and Flavorings:
Next, beat in the large egg, followed by the molasses and vanilla extract. Mix everything until it’s fully combined. This will add moisture and flavor to the cookies.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients mixture into the wet mixture, mixing on low speed just until everything is blended together. The dough should be thick and slightly sticky at this point.
5. Chill the Dough:
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 2 hours. Chilling helps the flavors meld and prevents the cookies from spreading too much while baking.
6. Preheat and Prepare Baking Sheets:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to ensure easy removal of the cookies later.
7. Form the Cookie Balls:
Scoop tablespoon-sized portions of the chilled dough and roll them into balls using your hands. You can use a cookie scoop for uniform sizes if you have one!
8. Roll in Powdered Sugar:
Roll each dough ball generously in powdered sugar until they are fully coated. This will give the cookies their signature crinkle effect!
9. Bake the Cookies:
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake them in the preheated oven for 10-12 minutes. They should look spread out and cracked on top, but still soft in the middle.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to wire racks to cool completely. These cookies are best enjoyed warm with a cozy drink or shared during festive occasions!
Enjoy your delightful Gingerbread Crinkle Cookies that are soft, chewy, and bursting with flavorful spices!
Can I Use Less Molasses in This Recipe?
While you can reduce the amount of molasses slightly, it plays a crucial role in the flavor and moisture of the cookies. If you’re looking for a lighter version, try reducing it by 1 tablespoon, but keep in mind it might alter the taste and texture a bit!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough before rolling it in powdered sugar. Simply shape the dough into balls, place them on a baking sheet to freeze until solid, then transfer to an airtight container. They can be stored in the freezer for up to 3 months. Just let them thaw in the fridge before baking!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to stay soft, place a slice of bread in the container. The moisture will transfer, keeping your cookies delightfully chewy!
What Can I Pair With Gingerbread Crinkle Cookies?
These cookies pair wonderfully with a warm cup of tea, coffee, or hot cocoa. For added joy, consider serving them alongside whipped cream or a scoop of vanilla ice cream for a festive dessert treat!